The historic Iron Gate Restaurant, recently re-opened in Dupont Circle, begins lunch service today. The interior is particularly fit for a snow day with plenty of dark wood, glowing chandeliers, and a brick-walled fireplace in the main dining room.
Unlike dinner, where a set menu is offered, lunch is entirely a la carte. The lineup of Mediterranean-inspired dishes from chef Tony Chittum includes the likes of squash soup with pumpkin seeds and amaretti cookies, rotisserie chicken and sausage cannelloni, and braised stuffed squid over saffron gnocchi. You’ll also find a variety of sandwiches, like a burger topped with burrata and a gyro stuffed with a rotating selection of wood-roasted meats, feta, and fries. The full menu is available here. On a day like today, a glass of Greek wine or warming ouzo should do the trick.
Regular lunch service will run Tuesday through Friday, 11:30 to 2:30.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
