For restaurant week, Amanda, our friend, Jackie, and I went to Equinox. Just a few blocks from the White House, this restaurant is a DC establishment and has been on my must-try list for a long time. Lately, I've strayed from the fine dining experiences as there are so many other interesting options around town. That said, Equinox was a perfect choice for Restaurant Week. The meal was definitely indulgent, but it was worth the splurge. The food and service were impeccable.
First off, our waiter helped us pick a Pinot Noir. When I think of Pinot Noirs, I usually think Oregon or France, but this Chilean Pinot Noir was surprisingly delicious.
To start, Jackie had the Artichoke and Red Lentil Bisque. She described it as rich and flavorful, but not overwhelmingly creamy. She opted for the vegan version, which didn't have pancetta. When Amanda tasted it, she likened it to a lentil gazpacho-style soup. Probably not the star of the meal, but a solid appetizer.
Amanda and I both got the Grilled Shrimp appetizer. It was served over a kabocha squash puree with a vegetable medley. The dish was simple, but perfectly executed. As usual, Amanda thought it needed more sauce, but I thought there was plenty for the number of shrimp. The swiss chard in the vegetable medley perfectly balanced the shrimp and varied the texture of the plate. I would definitely order it again.
As an entree, Jackie ordered the blackened salmon. It was served over red swiss chard, caramelized fennel, and caulifower puree. Jackie enjoyed both the flavor and the consistentcy of the salmon and would definitely order this again off the regular menu.
Amanda and I ordered all of the same dishes off the menu! Good to know our blog has some consistency! For the entree, we both ordered the beef short rib. The more common way to see this dish prepared is braised, but these short ribs were actually cooked in the sous-vide method. I liked that the waiter took the time to explain the cooking method with us. Essentially, the meat was cooked at 152 degrees over a 60 hour period. This caused the short ribs to become incredibly tender and fall apart with just a fork! They were served over a bed of creamy polenta and mushrooms. Yum.
For dessert, all three of us ordered the chocolate-peanut butter mousse. This might be the definition of decadent. Rich, creamy, and totally over the top. Truthfully, one of these would have been enough to share.
We loved that the chef, Todd Grey, came out to chat with us at the end of our meal and brought over some desert wine. He seemed genuinely interested in how we enjoyed our food. What a treat!
Restaurant Week is a great time of year to try restaurants that would normally be out of your price range. A common gripe is that the menu options are limited and the kitchen doesn't seem as focused as they would be on a normal night. I am happy to report that Restaurant Week at Equinox provided a perfect dining experience and delicious food and wine.
Did you go anywhere amazing for Restaurant Week this year? We'd love to hear your recommendations and reviews!