At the new Iron Fork, enjoy special lunch options, Cajun meats and take out
Lunch specials to the new Iron fork are a mouthwatering lineup of what co-owners Tory Cummings and Hershall Bergeron call soul food with a Cajun twist.
A dish of red beans and rice is accompanied by fried chicken, green beans, a pot of sweet potatoes and cornbread. The half rack of St. Louis ribs is topped with sticky barbecue sauce and served with baked beans, cheese and spaghetti, that version of macaroni and cheese that deploys sprinkles rather than elbow macaroni. And, depending on the day, diners will find dishes like homemade meatloaf, lasagna or fried fish topped with Alfredo shrimp or smothered crayfish.
It’s all part of a waist-fatter menu that also includes burgers, po-boys, and the occasional salad. The flavors here are great, and the cooks behind it, serious about Southern comfort food.
Cummings and his wife, Jackie, and Bergeron and his wife, Kaci, opened the Iron Fork in mid-October in the Beau de Chene shopping center on Perkins Road, near Essen Lane.
Cummings acknowledges the location was home to several previously closed restaurants, but says he believes their concept of quick service, which also includes a market area with fresh and smoked meats and prepared foods, will appeal to busy workers in the medical district. lively region. . The idea, according to Cummings, was to create a lunch menu that would allow customers to get in and out quickly, during which they could also grab a pan of lasagna, sirloin steak to throw on the grill, or something else. easy to serve dish for dinner. .
“We were thinking about what people want and need right now, and it’s like they’re completely exhausted,” Cummings says. “They don’t have time to go to Albertsons and cook food on a weekday evening.”
As the restaurant faces Perkins Road, its entrance is on the side of the complex. Diners place orders at the counter, then grab a drink from a fountain and a table, or wait for a take-out order.
The chilled section of the market features frozen entrees and side dishes, including Thanksgiving favorites like carrot soufflé, sweet potato casserole, and green bean casserole. There are also stuffed jalapeño poppers, stuffed chicken and pork, meat pies, crayfish pies, chicken and dumplings, and seafood kickers – pieces of crab, shrimp and seafood. crayfish rolled with spices and breadcrumbs into bite-sized balls ready to be fried. Smoked ham shanks, whole smoked chickens, blood sausage and sausage are also available, making it easy for customers to have an entire meal, or just one or two items to enhance home cooking.
Cummings and Bergeron met six years ago when Cummings hired Bergeron to host his son’s birthday party. A longtime caterer himself, Cummings wanted a break in the kitchen that day, so he left the preparation to Bergeron. In no time, the two became friends and it didn’t take long for them to discuss the idea of opening a restaurant.
“We both love food and we both love people, and you put them together and you get something,” Bergeron says, adding that the concept, which combines special lunch options with ready-made meals and a Cajun meat market, is unique in the region.
“There’s really nothing else like it here,” he said. “We hope people will give us a try.”
The restaurant also offers a hot breakfast menu and buffet lunch on Saturdays. The dining room and bar are both available for private events. The partners say they have applied for a liquor license and hope to open the bar soon.
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