Reservations & Menu

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.

Gift Cards

We offer gift cards to Elizabeth’s Gone Raw. If interested, please call (202) 347 – 8349 or email reservations@elizabethsgoneraw.com and we will gladly assist you.

Cancellations

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.

Valentine’s Special Tasting Menu

SOUS VIDE WATERMELON RADISH

avocado stuffed cucumber & green grape roe

KHOLRABI SOUP & DUMPLING TRIO

fermented caraway, finger lime luxardo, crème fraiche & culantro leaves

D’ANJOU PEAR WRAPPED WHITE ASPARAGUS

coconut bacon, tarragon hollandaise, tomato confit, basil-thyme garden

PINK OYSTER TARTARE

dill pesto, black kelp caviar, pickled mustard seeds, timut dust

PICKLED CUCUMBER GRANITA

yuzu pearls & dill espuma

VEGETABLE RISOTTO

white truffle butter, delicata squash, smoked cauliflower mushroom,

crispy garlic cream

PINEAPPLE CHAMPAGNE GELATO

limetta curd & pomelo supreme, Pacari chocolate-reaspberry cake

Any reference to conventional food is for context. The entire menu is plant based.

Prix Fixe Menu $100 | Wine Pairing $60 (subject to change monthly)

Executive Chef, Francisco Hernandez