Chef puts a Southern-inflected spin on New American food with dishes such as jambalaya, and grills filet mignon and prime rib to order
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires.Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Entire value must be used in a single visit. Must provide 21+ ID to receive alcoholic beverages. Discount apportioned among all items purchased. No Item provided free. Excludes Easter, Mother’s Day, Father’s Day and Valentine’s Day. Not valid with any other offers or promotions. Not valid for Happy Hour bar drinks or Happy Hour Menu items. Not valid for banquets. Walk-in only.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Choose Between Two Options
$15 for $30 worth of steakhouse food and drinks for dinner, valid after 5 p.m.
$11 for $20 worth of steakhouse food and drinks for lunch, valid Monday-Saturday
When it comes to planning the menu at Iron Grill, Executive Chef Keith Swiryn doesn't chase trends. Yes, his recipes are seasonal, and filled with locally sourced ingredients whenever possible, but they reflect the timeless dishes enjoyed by Swiryn himself. That may mean bubbling bowls of jambalaya, crispy pieces of southern-style fried chicken, or beefy tri-tip sandwiches. One thing that never changes? The steaks. As the name suggests, Iron Grill is home to a full selection of choice steaks, including filet mignon and prime rib. Each one is cooked to order and served alongside inventive takes on classic steakhouse sides, such as truffle mac 'n' cheese or wild mushrooms.