Iron Gate sits near Dupont Circle in a space that's been serving as a restaurant longer than almost anywhere else in the city, split across three settings: a dining room, a wisteria-covered patio, and a handsomely enclosed carriageway that houses the bar.
Chef Anthony Chittum, a native of Maryland's Eastern Shore, cooks a menu drawn from the traditions of Greece, Sicily, Sardinia, and Southern Italy, interpreted through seasonal Mid-Atlantic ingredients. A nightly Family Table menu, shaped by his travels through the Mediterranean, is built for sharing among groups, evoking the tavernas and agriturismi that inspired it. Before Iron Gate, Chittum cooked under Donald Link at San Francisco's Elite Café, worked at DC's Equinox alongside Todd Gray, and led the kitchens at Notti Bianche and Vermilion.
Chittum was a James Beard Foundation semifinalist for Best Chef in 2014 and 2015.
Chef Anthony Chittum, a native of Maryland's Eastern Shore, cooks a menu drawn from the traditions of Greece, Sicily, Sardinia, and Southern Italy, interpreted through seasonal Mid-Atlantic ingredients. A nightly Family Table menu, shaped by his travels through the Mediterranean, is built for sharing among groups, evoking the tavernas and agriturismi that inspired it. Before Iron Gate, Chittum cooked under Donald Link at San Francisco's Elite Café, worked at DC's Equinox alongside Todd Gray, and led the kitchens at Notti Bianche and Vermilion.
Chittum was a James Beard Foundation semifinalist for Best Chef in 2014 and 2015.