Eggs in Purgatory, delivered.

Prepare brunch alongside Chef Chittum in your own kitchen! Download the complete recipe for Iron Gate's "Eggs in Purgatory"  – which Chef Chittum will prepare on New Year's Day – and taste the hearty goodness of a home-cooked brunch. Even better: we’re partnering with Neighborhood Provisions to bring the ingredients right to your door!

Pre-order Chef Chittum's sourdough focaccia, one dozen eggs, and all accompanying ingredients pre-measured for you, along with his recipe and instructions. The whole kit will be delivered to your door on Dec. 31, 2020 (available in D.C. metro area only). Pre-order now!

Meet the Chef

Anthony Chittum takes inspiration from the cuisines of Greece, Sicily, Sardinia, and Southern Italy, and interprets those traditions and techniques through the use of the finest products of the Mid-Atlantic foodshed. A native of Maryland's Eastern Shore, he has earned a reputation not only for his cooking, but also for his commitment to sourcing from an ever-expanding network of local farmers, watermen, and food artisans.

As the executive chef of Iron Gate, Chef Chittum has earned three stars from The Washington Post and was named a Semifinalist by the James Beard Foundation in 2015. Chef Chittum has been featured in The New York Times, The Washington Post, USA Today, Capitol File, and more.

In late 2013, he led the revitalization and reopening of what was, until closing temporarily during the coronavirus pandemic, the oldest continuously operating restaurant in Washington, D.C., having first opened its doors in 1923. The Iron Gate restaurant encompasses three distinct areas: a sixty-foot-long archway that forms the entry to the space and serves as a dining and bar area; an intimate indoor dining room in what was originally a stable in the 1800s; and a large courtyard overhung by grapevines and a century-old wisteria vine. At Iron Gate, Chef Chittum maintains this commitment to the best of the region as he reinterprets the classic cooking traditions and techniques of Southern Italy and Greece, eschewing imported products in favor of local alternatives whenever possible and utilizing the rotisserie, wood burning grill and oven.