This Dupont Circle eatery, located in a historic, mid-19th century carriage house, features Greek and Italian fare from acclaimed chef Anthony Chittum.
Iron Gate offers both dinner and weekend brunch reservations. Dinner is presented in elegant 4 and 6-course tasting menus; the brunch menu is a la carte.
“The ever-changing tasting menu starts with Tastes, including a thin mosaic slice of octopus terrine with olive and fennel salad; charred broccoli with whipped ricotta; and pork and veal keftedes. For the Garden course, sublime bets are the baby beets with burrata-like stracciatella, green apple slices and hazelnuts; as well as the squash-filled pasta shaped like candy wrappers and crisped in brown butter. Both choices in the Water course – charred, tender octopus with roasted cauliflower florets, and delicate fluke with crispy garlic crumb coating and celery puree – are standouts. Under the Pasture course offerings, a lamb tasting of housemade sausage, and mustard-crusted loin slices atop a hearty, tomato ragout of shell beans, braised lamb neck and collard greens bring to mind a first-rate cassoulet. Virginia Grayson’s cheese adds a nice tang to the béchamel sauce bubbling around the ragù-stuffed cannelloni.” – Modern Luxury DC
“A course called “Taste” launches dinner... house-made pickles, burrata glossed with olive oil, the best tzatziki — scooped up with fennel seed crackers — in recent memory… The piece de resistance is a wedge of focaccia studded with roasted potato and black olives and showered with grated provolone… Ease into the “Garden” category with ricotta gnocchi. Chittum makes the tender bites his own, first by caramelizing them, then by adding trumpet mushrooms, house-made mascarpone and fragrant and crisp garlic bread crumbs. “Water” includes a fish dish paved with garlic, too. The crisp rockfish acquires balance in its arrangement with steamed clams, a perfect sunny-side up egg and celery “variations” (fresh leaves and glazed hearts). Avgolemono — egg-lemon sauce or soup — is a star of traditional Greek cooking…While you watch, servers pour rich chicken broth around a little island of shredded roast chicken, orzo, carrots and celery draped in hollandaise. The result is a “Pasture” with panache.” – Washington Post
Large lanterns line the walkway to the front door of the mid-19th century building. Inside, a two-story carriageway replete with a long, zinc bar opens onto a wisteria-canopied courtyard where an a la carte menu is served. The formal dining room, romantic and low-lit, features dark wood, brick walls, red leather-tufted banquettes and the original wood-burning fireplace.
1734 N Street Northwest
Washington, DC 20036