News flash! We’re cooking inspired new dishes at all (soon-to-be 11) Iron Hill Brewery & Restaurant locations. We trust you’ll be as excited as we are about the 14 additions to our re-imagined menu, which—don’t worry!—still includes many old favorites.
Assistant Director of Culinary Operations Dan Bethard serves up the tasty details for us in this Chef Q&A.
What’s the inside scoop on the new menu?
The biggest difference with the new menu is the number of offerings. We’ve decreased its overall size by roughly eight percent (or about nine items), which not only is on-point with industry trends but is also what we consider the sweet spot for Iron Hill. We’ve always been focused on quality and having the “right” dishes for our guests, and these 14 new dishes are just another way we’re keeping our menu fresh and exciting.
What else can you tell us about this new menu direction?
We tend to have a touch of seasonality in our bi-annual menu change, but this time we’ve rolled out the same menu to all our locations. Rest assured: We have crowd favorites and our signature dishes that cannot leave our menu. It’s a great mix.
How's the menu influenced by Iron Hill’s beer?
Since day one, our beer has always influenced our food menu. We create dishes that pair well with our award-winning beers, and that covers a wide range of cuisines. You’ll find Asian, German and Vegetarian right alongside burgers, big salads, seafood, steak and pasta.
So what’s new?
Here’s what’s new at all our restaurants:
Four small plates—Roasted Beets, Warm Bavarian Pretzels, Baja-Style Fish Taco and Fried Goat Cheese.
Two appetizers—Asian-Style Meatballs and Honey Sriracha Popcorn Chicken.
Four entrees—Blackened Ahi Tuna, North Atlantic Salmon that changes daily, Shrimp Penne and Beef Stroganoff.
Two brewhouse favorites—Mixed Grill and Vegetable Penne.
One pizza—the Parma is back.
One dessert—the Banana Bread Pudding is back.
What’s your favorite new item?
Asian-Style Meatballs—the flavors in the dish are amazing. The meatballs are to die for! But, I love the beets as well. It’s just an awesome dish that highlights roasted red beets.
Since it’s autumn, what’s your favorite fall ingredient, and how do you like to use it?
I don’t have a favorite fall ingredient, but I love braising meats this time of year. Slow cooking a “tougher” muscle to make it tender is awesome. The heartiness of autumn dishes helps me tolerate the cold temperatures outside! And if I had to pick one ingredient, it would be local apples. I visit the local orchard throughout the fall.
We assume you’ve been drooling as you’ve been reading, and we don’t blame you one bit. Luckily, we have the solution: Grab your King of the Hill Rewards Club card and head on over to your local Iron Hill. Then leave a reply and let us know which dish—old or new—is your go-to, must-order favorite.
With 10 locations (soon 11) in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.
Content provided by Dish Works author and salmon spring rolls enthusiast Nina Malone.