Jump to content
synaesthesia

Iron Gate, East Dupont Circle - Chef Tony Chittum Heads a Historic Restaurant with a Patio

Recommended Posts

On 10/11/2018 at 10:16 PM, DonRocks said:

This is a fascinating adverb for a Greek salad: Is it because of croutons? Garlic-rubbed crostini? 

I would estimate that the croutons (apparently they are "barley rusks") made up about 35 percent of the salad by mass. Does a Greek salad even need any croutons? In any case I enjoyed the salad despite the croutons. Some of them were the only thing left on any of the plates we had...

  • Like 1

Share this post


Link to post
Share on other sites
12 hours ago, chinarider said:

I would estimate that the croutons (apparently they are "barley rusks") made up about 35 percent of the salad by mass. Does a Greek salad even need any croutons? In any case I enjoyed the salad despite the croutons. Some of them were the only thing left on any of the plates we had...

Having just returned from a month in the Cycladic Islands, I can attest to the fact that some Greek Salads aka Dakos or Cretan Dakos Salads are made with barley rusks and the  rusks are often large, sometimes in crouton size pieces but often whole rusks at the bottom of the bowl.

  • Like 4

Share this post


Link to post
Share on other sites
2 hours ago, naxos said:

Having just returned from a month in the Cycladic Islands, I can attest to the fact that some Greek Salads aka Dakos or Cretan Dakos Salads are made with barley rusks and the  rusks are often large, sometimes in crouton size pieces but often whole rusks at the bottom of the bowl.

Very good. I appreciate the Cretan crouton correction.

  • Like 5
  • Haha 3

Share this post


Link to post
Share on other sites
On 10/15/2018 at 5:29 PM, chinarider said:

I would estimate that the croutons (apparently they are "barley rusks") made up about 35 percent of the salad by mass. Does a Greek salad even need any croutons? In any case I enjoyed the salad despite the croutons. Some of them were the only thing left on any of the plates we had...

14 hours ago, naxos said:

Having just returned from a month in the Cycladic Islands, I can attest to the fact that some Greek Salads aka Dakos or Cretan Dakos Salads are made with barley rusks and the  rusks are often large, sometimes in crouton size pieces but often whole rusks at the bottom of the bowl.

11 hours ago, chinarider said:

Very good. I appreciate the Cretan crouton correction.

It's dialogue like this that most makes me appreciate the intelligence of our members: an intelligent comment, followed by an equally intelligent reply, followed by a polite acknowledgment. 

This is my favorite website! :)

Share this post


Link to post
Share on other sites

I was impressed by a recent lunch at Iron Gate.  Friday at 1pm the bar area was empty, and the carriage house was maybe half full, and that was mainly due to a large party of about 14 people having a company holiday luncheon.  We were given a table by the fireplace, which was very comfortable on a cold day.

KOHLRABI TZATZIKI garlic chips, vegetable crudites, fennel seed crackers $11.  Basically just a plate of raw vegetables and the tzatziki.  The crackers were solid.  But unless you are looking to eat some raw vegetables, probably not worth ordering, especially at $11. 

ROASTED MUSHROOM ARANCINI grayson cheese, thyme, black garlic aioli $7.  A trio of golf ball sized arancini, perfectly fried and delicious.

SESAME CRUSTED FETA sesame, vin cotto, earth + eats honey $8.  Really excellent, wonderful soft feta, some earthiness from the sesame and sweetness of the honey.  Highly recommend.

CRISPY RUSSET POTATOES yogurt sauce, lemon zest, house seasoning $7. Also seriously good.  A nice sized portion of super crusty potatoes, sitting on a pool of yogurt. 

CACIOCAVALLO STUFFED MEATBALLS shell beans, charred cipollini, salsa verde $16.  Another winning dish.  Good play between the richness of the meatballs stuffed with cheese and the charred onions and salsa verde.  Perhaps a bit pricey at $16, but a very nice dish.  

WINTER VEGETABLE CAESAR pickled egg, white anchovy, crispy parmesan crackers $14.  Fairly solid.  The salad itself wasn't that standout, but I always love white anchovies.  

CRISPY BLUE CATFISH oil cured olive, pistachio, chili, winter fennel salad $18.  I would have preferred to have received a larger portion of catfish, especially for $18, but it was well coated and fried. 

DAILY FOCACCIA local grapes, kalamata olives, sage (gift from the chef).  A very nice square of focaccia topped with the sweetness of roasted grapes and saltiness of the olives.

On a chilly winter day, Iron Gate is a lovely place to spend a couple of hours catching up with friends over a long boozy lunch. 

  • Like 3
  • Thanks 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×