Four of us headed to IRON GATE last night and we were treated to a wonderful variety of flavors and tastes in a truly wonderful "Family Table" which simply means you get a pile of different starters, mains and desserts all for one price and easily shared at the table, which really works well if you can't decide what to eat. We ate inside but there were tons of folks eating outdoors at the tables with firepits and heaters, but there is no way they could have been comfy. There was a blazing fire indoors next to our table so we were toasty warm all evening. We drank Rizes 2016 Tetralmythos from the Roditis grape of Pelopponese in Greece which we all adored and was crisp with melon notes. The red served later by our super server Kevin was a Ginomavro(A grape we know well from Greece) called The Lady of Naoussea 2015 which was nice, but not super full bodied as one might prefer with the meat. The last for dessert was a wonderful Murgo Brut from Sicily which winery we have actually visited!
As we sat we got a wonderful plate of two dips: Beet-Walnut and Spinach-Parsley with crudites and wonderful Fennel Seed crackers. I liked the spicier spinach better and despite the fennel seed, the crackers were fab. A gorgeous hot pan of potato foccacia with olives rosemary and aged provolone that was irresistible, but I stopped after 1/2 a piece!
Grilled White Stone Oysters were indeed grilled, but still tasted raw, which I loved, in Goat's Milk Butter with Calabrian Chili for a kick and pickled shallots; a true dream. Batter Fried Halloumi had a crunch and acidity burst from Pomegranate seeds and was not rubbery at all, which it can so often be. Maple Roasted Squash was laced with Fresh Goat Cheese and Nuts & Seeds for a nice crunch along with Asian Pears and Balsamic; any vegetarian would have loved this. The last starter was Crispy Catfish Agrodolce with chili, sesame seed and cashews and it was a perfectly fried piece of fish with none of that gooey catfish taste you can so often get; it would make you love catfish.
The portions were not large and just right for the four of us.
The main course was a gorgeous New Frontier Bison Hanger Steak with a fab rub and served sliced with Trumpet Mushrooms and Green Peppercorn Sauce. It was perfectly cooked and seasoned and wonderfully tender. Goat Cheese Cappellacci was a rich pasta with Heirloom Beets, Poppyseed and Walnuts, but it was the divine Earth & Eats Kale Caesar Salad that I loved more than anything with baby tomato, B&B onion, anchovy, parmesan and croutons!!
Dessert was a bowl (way too big) of small Crispy Grrek Yeast Doughnuts in Orange Blossom Syrup paired with two divine sweets:
Blood Orange Tart with Itlain meringue, Opal Basil and Honey-Ginger Ice Cream
& Mile Chocolate Semifreddo with Charred Pineapple, Cashews and Chocolate Ganache.
Chef Tony Chittum had a packed house(restaurant week extended), but I know the food is so good here, it is always full, as we were when we left!
