Sunday, June 29, 2008
News
By CHERYLL WARREN
Argus-Press Staff Writer
OWOSSO - Signature menu features, regionally grown food products, fresh food items and a variety of organic foods are part of the fare at the newly opened Wrought Iron Grill, located in Woodard Station, 317 Elm St.
All salads are prepared with a mixture of organic greens from Owosso Organics and Giving Tree Farm. Salads include a vegetarian Health Nut Salad and a sesame-seared ahi tuna salad.
Lobster bisque and chicken and wild rice soup are served daily, along with a soup de jour.
All hamburgers are from fresh ground beef from Bannan's, served on a Breadsmith asiago encrusted bun, a specialty bun designed by a request from Wrought Iron management.
“Our New York Strip steak is amazing,” said owner John Lowman.
Steaks served at the restaurant are provided through Creekstone Farms, a partnership of family-owned small farms which raise premium organic beef.
“It is a superior black angus product,” said Lowman.
The spit-roasted chicken used in entrees features organic, free-range chicken.
All shrimp served in the restaurant come from a regional shrimp farm located in Okemos.
Pizza, including a signature Wrought Iron Pizza, also is available.
Dinner entrees include marinated charbroiled lamb chops and cedar-wrapped salmon, along with a grilled pork tenderloin served with a Michigan cherry and jalapeno sauce.
A Grand Mariner creme brulee is prepared daily. Other desserts include bananas foster, a New Orleans-inspired favorite, as well as cheesecake from South 401 and apple fritters.
A beer list features many Michigan microbrews. Most wines, with the exception of the reserve list, are available by the glass.
The menu is designed to vary depending upon seasonal availability of local products.
A Sunday brunch from 10 a.m. until 2 p.m. will feature different menu specialties each week, along with a signature cinnamon raisin French toast served with maple syrup grown by Sugar Bush Farms in Okemos. Brunch is served on the original Woodard loading dock at the entrance to the restaurant.
An abundance of windows allows light into the main floor rooms. Two dining rooms complement the main dining area. Windows from part of the restaurant face the rail tracks to the south.
The restaurant itself has many vintage features from Woodard's history, including rails around the bar which were found buried on the property and a section of solid steel from the welding room floor which forms the bar's main serving surface.
Owner Lowman and executive chef Chambre Beauvis invite the community to join them at the Wrought Iron Grill Monday through Wednesday from 11 a.m. until 10 p.m., Thursday through Saturday from 11 a.m. until midnight and Sunday from 10 a.m. until 8 p.m. Takeouts are available. The restaurant may be reached at 989-472-9025.
Photos, a menu and more information may be found at www.wroughtirongrill.com.
OWOSSO - Signature menu features, regionally grown food products, fresh food items and a variety of organic foods are part of the fare at the newly opened Wrought Iron Grill, located in Woodard Station, 317 Elm St.
All salads are prepared with a mixture of organic greens from Owosso Organics and Giving Tree Farm. Salads include a vegetarian Health Nut Salad and a sesame-seared ahi tuna salad.
Lobster bisque and chicken and wild rice soup are served daily, along with a soup de jour.
All hamburgers are from fresh ground beef from Bannan's, served on a Breadsmith asiago encrusted bun, a specialty bun designed by a request from Wrought Iron management.
“Our New York Strip steak is amazing,” said owner John Lowman.
Steaks served at the restaurant are provided through Creekstone Farms, a partnership of family-owned small farms which raise premium organic beef.
“It is a superior black angus product,” said Lowman.
The spit-roasted chicken used in entrees features organic, free-range chicken.
All shrimp served in the restaurant come from a regional shrimp farm located in Okemos.
Pizza, including a signature Wrought Iron Pizza, also is available.
Dinner entrees include marinated charbroiled lamb chops and cedar-wrapped salmon, along with a grilled pork tenderloin served with a Michigan cherry and jalapeno sauce.
A Grand Mariner creme brulee is prepared daily. Other desserts include bananas foster, a New Orleans-inspired favorite, as well as cheesecake from South 401 and apple fritters.
A beer list features many Michigan microbrews. Most wines, with the exception of the reserve list, are available by the glass.
The menu is designed to vary depending upon seasonal availability of local products.
A Sunday brunch from 10 a.m. until 2 p.m. will feature different menu specialties each week, along with a signature cinnamon raisin French toast served with maple syrup grown by Sugar Bush Farms in Okemos. Brunch is served on the original Woodard loading dock at the entrance to the restaurant.
An abundance of windows allows light into the main floor rooms. Two dining rooms complement the main dining area. Windows from part of the restaurant face the rail tracks to the south.
The restaurant itself has many vintage features from Woodard's history, including rails around the bar which were found buried on the property and a section of solid steel from the welding room floor which forms the bar's main serving surface.
Owner Lowman and executive chef Chambre Beauvis invite the community to join them at the Wrought Iron Grill Monday through Wednesday from 11 a.m. until 10 p.m., Thursday through Saturday from 11 a.m. until midnight and Sunday from 10 a.m. until 8 p.m. Takeouts are available. The restaurant may be reached at 989-472-9025.
Photos, a menu and more information may be found at www.wroughtirongrill.com.