Planning to go to Equinox this weekend with my wife and in-laws; though I understand their Executive Chef left last month. From what I've read, that was a positive development, but am wondering whether its too much of a kitchen in transition.
Has anyone been there in the past few weeks?
My understanding is that for the time being Chef Todd Gray--the owner of Equinox--will be stepping into the kitchen and will be on-site much more. I don't think you'll have a problem. Through all the various transitions I have found the food at Equinox to be top notch. I don't dine there on a weekly basis but I do about once or twice a year and always find it to be excellent.