One of Washington’s oldest restaurants, Iron Gate, got a faceliftlast fall and reopened with Tony Chittum at the helm. The young chef, who comes from Vermilion in Alexandria, Virginia, specializes in putting a Mediterranean spin on local ingredients (this winter saw housemade bread with kohlrabi tzatziki and handmade gemelli with a ragu of locally raised rabbit). Sommelier Brent Kroll follows Chittum’s lead with an extensive list of Greek and Southern Italian wines, a grappa selection that ranges from the Willamette Valley to Greece and Portugal, and nearly a dozen ouzos.
1734 N St. NW, Washington D.C.
This story appears in the print issue of June 2014.
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