food&wine RESTAURANT SCOUT

Iron Bridge Wine Company

29 Main St.
Warrenton, VA 20186
540-349-9339
www.ironbridgewines.com

CUISINE Modern American, International, Wine Bar

PRICE $$ ($13-$20)

HOURS Open for lunch Monday through Saturday, dinner daily.

DELIVERY No

TAKEOUT Yes

NVM AWARDS Best Bargain Restaurant 2008
Best Restaurant 2008
Best Restaurant 2009
Best Restaurant 2010
Best Restaurant 2011
Best Restaurant 2012

NEARBY METRO None

SPECIAL FEATURES

Accepts Credit Cards
Takeout
Outdoor Dining
Happy Hour
Dinner
Lunch



Write a Review

NVM Review

(April 2010)

By Warren Rojas

If it’s Tuesday, the knives are out at Iron Bridge.

The steak knives, that is.

The wine haven fires up a rotating trio of tender-to-a-fault meats—featured acts have run the gamut from NY strip au poivre to cherry cornbread-stuffed pork chops to seared ribeye parked atop Hoppin’ John (terrifically tomatoed bed of fluffy rice and black-eyed peas]—and a starter (soup or salad) for $20.10.

(November 2010)

By Warren Rojas

Food: 7.7 Ambiance: 7.4 Service: 7.4

While no trip to Iron Bridge is really complete without sipping something new—a task aided by the addition of a revolving, cut-rate “mystery” red and white—I’m most pleased when my food also bears the stamp of fermented grapes.

I’m so Meta, I know.

The mixed-use restaurant obliges all kinds, from bargain seekers (3-for-$33 deal rewards those who start their week at Iron Bridge) to meat-and-potatoes enthusiasts (weekly steak night ushers forth massive cuts of beef and pork laden with goodies) to hopeless romantics (street view for two, coming right up).

Lemon-tarragon sauce brightens rosemary-crusted lamb chops, while creamy goat cheese fortifies a tower of shredded and baked potatoes.

Honeyed Marsala and wild mushrooms add gravitas to flash-grilled meatloaf.

Hyper-dense brownie gets buried beneath vanilla ice cream, dark chocolate and gooey caramel sauce in a surreal Eskimo bar.

(November 2009)

By Warren Rojas

Food: 8.4 Ambiance: 7.8 Service: 8

“We should have gotten a cheese plate or something,” a neighboring guest commented as rows of wine flights began crowding his party’s table at Iron Bridge.

Amateur.

The wine showcase-cum-gourmet kitchen excels at presenting the epicurious with ample targets (midweek prix fixe deals, two-course steak nights, weekend sangrias).

Then again, sometimes all that choice leaves even staff at a loss for words.

“It’s so different, I can’t even describe it to you,” one tongue-tied server quipped after delivering a biodynamic pinot noir for inspection.

The food is much more approachable.

A signature wiener shrouds a Kobe-style dog in spicy pineapple relish (sweet-hot medley made the meal).

A brawny rib eye bleeds flavor, whether it be from the font of au jus that spews forth from every incision or the trickle of liquid fire precipitated by its sauteed jalapeno garnish.

Staff say locals rallied to make the mac n’ cheese special a static offering (well done). The deep-fried chicken is crackling on top and moist throughout, while coiled noodles and nuggets of delectably tender lobster arrive mottled with bronzed Gruyere.

(November 2008)

By Warren Rojas

Food: 7.8 Ambiance: 7.7 Service: 7.2

Choice is certainly never an issue at the Warrenton branch of Iron Bridge Wine Company.

Virtually every wine—from vintage Burgundian pinot noirs to local vidal blancs—is available by the glass for below $10. Hunger can be abated with appetizers, small plates, larger plates or any combination thereof ($30, build-your-own, three-course special happens midweek). And guests can kick up their heels at picture-window tables, comfy booths or atop the rooftop deck.

So many alternatives. So few cabs willing to ferry me home from Warrenton at “friend” prices.

The still-evolving restaurant continues to tinker with the wine-and-cheese playbook by rolling out imaginative menu items (fish-of-the-day specials, daily entree deals) designed to challenge people’s perceptions of traditional wine pairings.

Grilled haloumi (properly softened, but still sturdier than baked brie) is smothered in diced onions, olives and mixed peppers (tasty tapenade). Smoked chicken, gruyere and savory apple jam pull ordinary pizza in exciting new directions. Flat iron steak dressed with blue-cheese crumbles partners up with parmesan- and reggiano-crusted fries (a dairy triple dare).

(May 2008)

By Warren Rojas

Iron Bridge’s menu changes almost monthly, but the spirit of the cuisine is always exciting. A duck confit pizza ($9) delivers braised cabbage, tender brocollini, rich duck and melted gruyere, whereas a three-cheese variety arrives blanketed in mozzarella, gorgonzola and fresh leeks. The knuckle sandwich ($14) brings poached lobster and sauteed spinach on homemade brioche in a knockout vanilla butter bath.

Restaurant Scout