Equinox

Run by chef Todd Gray and his wife, Ellen, Equinox is deeply beloved by D.C. foodies—and for good reason. The Grays are firm supporters of local farmers and change their menus frequently to reflect the freshest ingredients. On a recent trip to this Downtown classic, I loved the tangy fried green tomatoes served with a fresh chive mayonnaise, a drizzle of balsamic, shavings of Parmesan and crispy, paper-thin slices of Virginia ham. One dish that is often on the menu is the barbequed salmon, glazed with a sweet and savory sauce and served with a sweet-corn coulis and basil. Presentations are beautiful and the flavors divine.