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 email@example.com 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.
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Vegan Tasting Menu | Seasonal Menu
wasabi cream, yuzu pearls
WHITE CORN SOUP
red bell pepper sorbet, red pearl onion
fava beans, horseradish leaf oil, garlic blossom
BEETROOT HIBISCUS SALAD
pickled green tomatoes, cara cara oranges, coconut bacon
chervil vinaigrette, cashew crème fraîche
SOUS VIDE WHITE PEACH
crispy black quinoa, English pea quenelle
warm peach sauce
POONA KHEERA CUCUMBER SORBET
green apple espuma, sea salt
CHIMICHURI MARINATED CHINESE EGGPLANT
smoked oyster mushrooms, cashew cheese
stuffed squash blossom
CELERY VERBENA CHEESECAKE
verbena finger lime ice cream, cherry compote
butterfly pea flower tea
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.