Spinach bigoli, shaved garlic, chiles and Kent Island clams
Samer Farha

First opened in a former stable and carriage house in 1923, the IRON GATE was a Washington, D.C., landmark until its closing in 2010. Now the district restaurant is back with a brand-new chef and menu. While Iron Gate has retained its romantic appeal — complete with a wrought-iron entrance and a central garden patio covered in wisteria vines — Executive Chef Anthony Chittum has completely transformed its kitchen. The Maryland native has crafted a selection of Greek- and Italian-­inspired dishes (drawn from his years of training in southern-Italian cooking and his wife’s Greek heritage) that showcase meats, produce and fish indigenous to the ­mid-­Atlantic. This includes items like baked Virginia rockfish, chicken-and-fennel-sausage cannelloni, and spinach bigoli (noodle pasta) with Kent Island clams. The Iron Gate restaurant consists of three distinct ­sections: an intimate, 48-seat main dining area, where Chittum and his team serve up nightly four- and six-course tasting menus ($50 and $75, respectively); and a more casual bar and central courtyard, both of which feature a selection of à la carte dishes, house-made pastas and items cooked on the rotisseries and wood-fired grill. www.irongaterestaurantdc.com