Cocktails & Wine Program
We craft superb cocktails at Elizabeth’s Gone Raw.
We offer fresh pressed juice, our own house sodas, tonics, and syrups. We source small production, high quality, unique spirits and bitters, a large percentage of which are organic. Our ice is crystal clear and made in-house with ionized water by one directional freezing. This ice tastes better, foams better, melts slower, and simply makes a better drink.
The EGR wine program is comprised of mostly biodynamic, organic, and sustainable small estate selections. An eclectic mix of fabulous wines selected to compliment our food is stored in our temperature and humidity controlled wine room.
Allergies & Dietary Restrictions
As a plant-based vegan restaurant, we incorporate tree nuts into our food. We strongly urge you to contact us with nut allergies as well as specific vegetable or fruit allergies so we can offer our guidance as to whether this is an appropriate dining environment for you. We require 24 hours notice to accommodate special dietary requests.
Parties of 5 & Larger
Elizabeth’s Gone Raw is the perfect venue for large parties and special celebrations. For parties of five or larger we require a credit card on file and ask that you provide 48 hours notice in the event of cancellation. If the entire party cancels in less than 48 hours, we reserve the right to charge each individual $25.
We offer gift cards to Elizabeth’s Gone Raw. If interested, please call (202) 347 – 8349 or email firstname.lastname@example.org and we will gladly assist you.
We source and prepare the freshest ingredients for our exclusive fine dining experience. For this reason, reservation confirmations are required 24 hours in advance for any party size. We reserve the right to cancel reservations of guests who arrive 30 minutes late.
Book a Table at Elizabeth’s Gone Raw Today!
Vegan Tasting Menu | Seasonal Menu
Fermented Cashew Tostada
cucumber curd, black seaweed caviar, lemon zest powder
Cold Pressed Jewel Box Tomatoes and Yellow Watermelon Tartare
hemp seed crema, lemon confit gel, crispy seed bread, ginger vinaigrette
Purple Cauliflower Cappuccino
matsutake mushroom and white truffle flan, “chorizo” crumbles, rose pickled enoki mushrooms
Tannin Berry Fig and Bleu Cheese Quenelle
balsamic lentil paste, silver queen corn salad, achiote cracker
Gum Drop Grape Sorbet
pink peppercorn foam and smoked sea salt
Crispy Cassava Roulade
sous vide cipollini onion, papalo-pistachio sauce, purple potato purée, smoked red bell pepper oil
Strawberry-Beet Ice Cream
braised golden pineapple, doughnut peach gelée, lemon verbena tuile, plum jam
Any reference to conventional food is for context. The entire menu is plant based.
Prix Fixe Menu $80 | Wine Pairing $60 (subject to change monthly)
Executive Chef, Francisco Hernandez
*Please note there is a 20% service fee added to your check.