Andrew Ernst
Ironwood has dishes ranging from eight-ounce Wagyu Zabuton to 12-ounce Maine Lobster Tail , focusing on quality products overall. Executive chef Andrew Ernst says Ironwood gets some of the best wagyu beef the country has to offer, sourcing from sustainable producers. “We're supporting Snake River Farms out of Idaho,” said Ernst. “You can definitely see the quality of the meat.” Thoma’s favorite dish at Ironwood is the Steak Diane —an eight-ounce teres major with Dakota mushrooms and mushroom cream sauce. “It's rare to get that cut of meat, especially cooked over wood,” said Thoma. “It's so delicious, especially with the mushroom sauce.” Every plate goes through Ernst’s hands as he knows the vision in and out, and ensures the standard of hospitality and the quality of food are on par with that vision, Thoma adds. “Andrew could be making hashbrowns and flipping pancakes or smoking double pork chops here at Ironwood,” said Thoma. “He really is the jack of all trades.”
POSH PARTY PLANNING The following event
spaces are available at Ironwood Steakhouse:
THE ESTATE: 67-100 Guests THE ARCH: 30-50 Guests
THE DEN: 16-18 Guests
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