At long last, Ironside Fish & Oyster is open for your dining and drinking pleasure, starting today.
Eyeing all the custom design details and CH Projects' signature irreverent touches in the soaring space is enough to give you whiplash, but Ironside really wants your attention directed to the food. Executive chef Jason McLeod's seafood-centric plates, from fried oyster sliders to lobster rolls and seafood platters, are served daily for lunch and dinner; their weekend brunch menu's launch will be delayed until a month or so, post-opening.
Ironside's raw bar will keep humming until midnight and on Fridays and Saturdays, both the raw bar and the cocktail bar will be open until 2 a.m. Their $1 oyster happy hour runs Monday to Friday from 3 to 6 p.m.
Owner Arsalun Tafazoli knows that expectations are high for his latest project, but tells Eater he's excited to show that his group is capable of delivering a "fully developed dining experience" that's equally strong with drinks and food, and says the team has worked hard to refocus on on all-inclusive hospitality.
One thing that hasn't changed is CH Projects' anti-ketchup stance, which applies here too since there's no cocktail sauce to be found. Tafazoli calls it the "ketchup of the sea".
· Ironside Fish & Oyster [Official Site]
· All Eater Inside Coverage [~ESD~]