New owners take over Iron Horse Bar and Grill in Nevis
By Jean Ruzickajruzicka@parkrapidsenterprise.com All aboard! The Iron Horse Bar and Grill has new "engineers" at the historic Nevis railroad depot. Nathan Ott and Shawn Dudley are dispensing edibles and spirits at the century-old village landmark...
By Jean Ruzicka
The Iron Horse Bar and Grill has new “engineers” at the historic Nevis railroad depot. Nathan Ott and Shawn Dudley are dispensing edibles and spirits at the century-old village landmark.
The Nevis alums and childhood buddies – Ott, class of ’95 and Dudley, ’97 - had talked about the possibilities of owning a restaurant. When the former owners decided to sell, “we decided to do it.”
The two “sat down, put our heads together, and integrated what we liked,” Dudley said of the menu. Ott, who had been a contender in barbecue contests, lent his culinary expertise.
A madcap two weeks of remodeling ensued, friends and family rallying behind the effort.
Ben Ott of North Country Structures was “instrumental,” bringing in his construction crew during the evenings, beer, pizza and ribs their “compensation.”
“I can hardly swing a hammer,” Dudley, a realtor in Bemidji, admits. “Somebody had to do it.”
Walls were removed to expand the seating to 75. And a collage of Nevis sports memorabilia – both having played football, basketball and baseball –were hung on the wall.
Seasoned chefs were recruited - Nate Avenson, who’s worked at Compañeros and The Good Life Café, and Jan Hirsch, the former owner of the Spider Lake Supper Club, who creates soups and desserts.
Opening daily at 11 a.m., the family-friendly menu holds palate pleasers for all - appetizers, salads, soups, sandwiches, wraps, burgers, sides, pizza and dessert.
The whimsical third-pound burgers - Jucy Lucy, Irish Car Bomb, Three Sows and a Cow and Jiffy, to name a few - are corralling a herd of loyal customers.
The deep fried wonton-wrapped pickles served with Sriracha honey is a hit.
But they consider their smoker to be their niche - the BBQ beef brisket the “top seller.”
Barbecue fans can choose from ribs, beef brisket, pulled pork, Andouille sausage and chicken wings served with cornbread and a choice of sides.
Friday and Saturday the smoked prime rib is creating a fan club, as is the brisket Philly.
Chicken is something to cluck about - from buffalo to raspberry – served as wraps and sandwiches.
Daily soup and sandwich lunch specials are available.
Dinners are served from 5 to 10 p.m., blackened New York strip, Jack Daniels ribeye (with blackened onions and sautéed mushrooms) and Creole catfish on the menu.
The Iron Horse is hosting Christmas parties and plans to begin catering, including events at the newly-opened Firefly. Gift certificates are available.
The Iron Horse is open seven days a week, with the kitchen serving until 10 p.m.