By Chanda Temple
Last night, Ironwood Kitchen and Cocktails in Homewood, AL did something special.
They debuted a brand-new menu by Executive Chef Kirstyn Bielawa, who is giving Southern hospitality a whole new flavor.
Upon my arrival, I was escorted to the patio, where I sat under a golden Alabama sky and watched a firepit flicker and a guitarist strum familiar tunes. As a breeze settled in, servers began floating through with trays filled with Gulf oysters, shrimp cocktail, candied bacon, and corn and cheddar fritters crowned with tomato jam and roasted corn.
Now, here’s a confession: this was my first time trying a raw oyster straight from the shell. I’ve had them fried, and even charbroiled. But raw? Never. I stared at it, unsure of my next move, until a kind stranger leaned over and said, “Just swallow it.” So I did. And I’d do it again because those oysters? They deserve a standing ovation. (See photo below.)
Then came The Hanger, which is a smoky candied bacon coated in chipotle brown sugar, presented dangling from a wooden stand. Before it even made it to my plate, a server hit the bacon with a flame. Fire or no fire, that oh-so-pretty piece of pork didn’t last long. To this day, I still think about it. Yum!
The shrimp cocktail and corn fritters rolled in next. They were light, flavorful, and so good that I had to close my eyes and just sit in the moment. That’s the kind of vibe this place creates. There’s peace and perfection, and it could be felt the moment one entered the space.
Now, on to the cocktails.
Drinks like the Cahaba Lily and the Vodka + Vulcan gave a nod to Birmingham’s roots, which was so cool to see. I saw several people pick up the Cahaba Lily, which is pictured below on the left. It has frothy top and is made with Vulcan gin, St. Germain, lemongrass syrup, lemon juice, aquafaba, lavender bitters and topped with an edible flower. I went with the non-alcoholic Magic City Spritz, which is pictured on the right. It contains a house-made strawberry rhubarb syrup, ginger beer, lemon, and Little Saints St. Ember. It was sweet and had a blushing orange/pink hue with a lemon slice floating in the glass. (For those looking for something smooth and earthy, there was the Birmingham Fog, made with green tea, sage syrup, oat milk, and aquafaba, for those looking for something smooth and earthy.)
When my cocktail hour wrapped, I headed inside to my table, where a custom menu with my name printed on it was waiting on me. It was a small gesture that landed big. It said: Tonight is just for you.
Jasmine — my table’s server — introduced each dish with care, making sure we knew the story behind every bite.
The first course was a lemony macaroni rigate tossed with a lemon and olive oil sauce, spring onions, gremolata,and housemade breadcrumbs. It was bright, simple and smart. Then came the warm smoked ricotta, pictured above. It was rich and creamy, with wild mushrooms, fava beans and snap peas. Not a crumb was left.
The second course turned up the heat. A wood-fired Angus tenderloin, pictured above, was tender and topped with chargrilled green onions and paired with a cauliflower purée. A spread of spring vegetables, pictured below, included snap peas, charred corn and radishes.
Crispy Brussels sprouts commanded attention when plated with a grilled bone-in pork ribeye that was nestled against a sweet-tasting corn cream. This was my first time trying pork ribeye, and trust me, it will not be my last. Other tables had the pork ribeye, and like me, they were impressed by the taste and size.
Closing out the evening were two desserts.
A cast iron skillet held a warm cherry cobbler that that had the texture of a cake. Next to it was a glass filled with strawberry lemonade panna cotta that tasted like chilled sunshine. I scooped out a serving of each, spooning some of the panna cotta atop the cherry cobbler. Was that wrong? Maybe. But it felt good and tasted so right.
Plate after plate last night, Ironwood showed me how it is working to give guests a good meal and good memories.
“This new chapter of Ironwood is set to reinvent what contemporary dining in Homewood can be,” said Danny Hiatt, general manager of The Valley Hotel, which is home to Ironwood. “This innovative concept celebrates our Southern hospitality roots and cultivates a sophisticated place of craft that fuels a fresh and community centered atmosphere.”
At the heart of it all is Chef Bielawa, who is a California native with more than 20 years of experience and a love for Southern flavor. Previously executive sous chef at 1799 Kitchen & Bar Room in Franklin, TN, she brings elegance and ease to a new menu of grilled meats, seasonal vegetables and fresh seafood.
“This relaunch is about more than just introducing a new menu. It’s about rekindling a sense of comfort, connection and community,” she said.
“Rooted in the rich traditions of Southern cuisine and brought to life through open-fired cooking, every dish is crafted with purpose and heart. We’re pairing bold flavors with a deeply personal commitment to hospitality, and we can’t wait for the community to experience what we’ve created.”
Ironwood is located in the heart of Homewood at 2727 – 18th St. South. They serve breakfast Monday through Friday from 6:30 to 10:30 a.m., lunch from 11 a.m. to 2 p.m., dinner Sunday through Thursday from 5 to 10 p.m., and Friday and Saturday from 5 to 11 p.m. Brunch is served Saturday and Sunday from 6:30 a.m. to 2 p.m. Reservations can become a bit of a habit.
Need proof? I came back for brunch three days later.
Savor This! Jasmine, my server from my first visit, suggested I try the brunch’s French toast, pictured above. She said, “It’s like French toast and bread pudding had a baby.” That’s all I needed to hear. Cubed and topped with fresh fruit and a vanilla creme anglaise, it was love at first bite.
I also followed Jasmine’s suggestion to try the fish and chips. When it arrived to the table, it brought back memories from my childhood of when my parents took my sister and me out for old-school fish and chips with malt vinegar on the side. At Ironwood, they give you the malt vinegar and a flavor dropper, so you can add as little or as much as you want.
The dropper was a tiny touch, but like everything at Ironwood, it’s the details, big and small, that stay with you and make an impact.
From time to time, the restaurant will host themed events. For July 4, it will have live music, games, grilled foods and drink specials on the patio, starting at 4 p.m. For more information, visit http://www.ironwoodrestaurant.com.
All photos are by Chanda Temple.
Chanda Temple is an award-winning writer living in Birmingham, Ala. She blogs at http://www.chandatemplewrites.com. If you have a food story idea, email her at chandatemple@gmail.com. Follow her on Instagram at @chandatemple.
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