Iron Horse Debuts New Menu

After a year and half since of the same food items, finally introduced a new menu with 13 fresh dishes.

The restaurant rolled out its new and revised list of tasty treats just last Tuesday. Chef Clint Pritchard of the Dunwoody Restaurant Group worked on perfecting and revising the new foods for three months, all while presenting the items to the company's owner in order to be approved.

Pritchard described the new items, from the pasta margherita to the lobster romaine, as having a "lighter" and more "summer-y" taste. And even though it's been only two days, Pritchard said many customers love the Aberdeen smoked salmon salad, which is a spinach salad tossed in a vidalia-onion vinaigrette with capers, feta and onions.

Althought it's out-of-the-box, the lobster grilled cheese is another early favorite from patrons. Pritchard puts goat cheese and brie on a thick-cut Texas toast, adds lobster on top and broils it.

"Everybody's who's had it has just raved about it," the chef said. "We've sold the most of those out of everything."

As for Pritchard's personal top choice:

"My hands down favorite is the Baked Brie," he said. With brie being a "mellow" and light cheese, Pritchard said he prepares the dish by baking a wheel of brie with some chopped garlic on top. Serving it with a grilled ciabatta bread to dip, it's enough to feed up to three people.

The menu also boasts two new categories that are easily shareable amongst a table: the Chip Shoppe and the Na'an Breads.

For the chips, guests get a large pot of fries that would be served with two sauces of their choice among 12. The spicy mustard cheese sauce, which is made with Newcastle Brown Ale, and Texas Petal Sauce, composed of sour cream and red chili paste, are some of Pritchard's favorites.

As for the Na'an Breads, it's a basic twist on a flatbread. Being an Indian dish, the bread is baked in a tandoori clay pot that makes it light and fluffy, similar to pita bread.

The breads, which the tavern sells a lot of for late-night snacking, come in four different flavors: Roman, Greek, Trusty Pepperoni, and Four Cheese and Tomato. 

With the new additional menu items, some older foods had to be compromised. While more than a dozen dishes have been removed from the menu, though, Pritchard assured that some of the items can still be available if customers ask.

"That's one thing I'm big on, is catering to people," he said. "I've been here for long enough. I know everybody; they know me. They know what I'm capable of, and they know what I like. I don't mind catering to them."

Check out the new menu at , located at 29 Jones St. in Historic Downtown Norcross. Compiled by Pritchard, the menu has also been picked up by the other seven eateries in the Dunwoody Restaurant Group.

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