One of our favorite Warwick restaurants reopened last weekend after some major renovations. Iron Works is now a member of the Newport Restaurant Group
The bar is bigger and more open and the dining area seems a bit cozier. It still maintains the aura of the 1867 mill it is housed in at 697 Jefferson Boulevard. The best news is that they have kept most of their signature dishes on the menu.
We were able to sample a number of their special appetizers at an opening party, including the Tuna Poke ($14) and a spicy, tasty Buffalo Chicken dip with warm tortilla chips ($12).
I remember reviewing the Jefferson Blvd. restaurant when it first opened and raving over the Slow Braised Beef Short Rib, served over mashed potatoes with pan gravy that is to die for. It is back on the menu and as good as I remember it ($26).
The Wood Grilled Atlantic Salmon is another specialty of the house. Cooked to perfection and served with an edamame succotash, the fish melts in your mouth ($24).
Joyce’s favorite on our return visit was the sea scallops, pan-seared in a creamy camaroli rice with watercress pistou and grilled vegetables ($28).
We haven’t been there for lunch, but friends tell us that their 1 lb. pastrami sandwich, with whole grain mustard, Swiss cheese, caramelized onions and served on griddled marble rye is the best in the state ($14).
General Manager Derek Emery has hired a friendly and efficient staff of waitpersons and bartenders and three chefs (Joseph Caldarone, Stephanie Raposa and Andrew Gould) who know how to make something special out of their entrees.
It is open for lunch and dinner Monday through Thursday from 11:30 a.m. to 10 p.m.; Saturday 11:30 a.m. to1 1 a.m. and Sunday for dinner from 3 to 10 p.m.