Iron Hill Brewery's Restaurant Success Story
When three friends gathered around their shared love of food and beer, a booming and quality-driven chain was born.
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You know it’s a good thing when the owners of a restaurant relish the food. And evidently that’s the case at Iron Hill Brewery & Restaurant. Surrounded by businesspeople, ladies who lunch and moms with children, the three partners seem as excited about the menu as I am.
Despite the plethora of sandwiches, soups, salads, pizzas, entrées and appetizers that make the menu a page-turner, Mark Edelson knows what he wants. The Thai popcorn chicken is “outstanding,” he says, putting down his menu. “That dish is great. It is so good, I’m singing the praises of it.”
Kevin Davies opts for tuna tataki. Four of us, including third partner Kevin Finn, decide to share the two appetizers. I quickly learn to keep up, snagging a zesty chicken nugget before the bean sprout salad is the only thing left on the plate.
We all tuck into spicy conch chowder with sweet potatoes, scraping our spoons in our bowls to garner the last bit. But we aren’t finished yet. Finn opts for a black bean burger. I sink my teeth into a turkey burger with avocado. Edelson sticks to the Asian theme with teriyaki chicken lettuce wraps, and Davies proves that real men do eat big salads. Between the food and the beer, the meal is soon punctuated by discreet belches.