Restaurant Review - Iron & Oak

Offering New Dining Options

by John Shivers

Christmas is that time of year when fondest wishes and dreams often come true. That was the case for Jen Tyler, co-owner and manager of Iron and Oak, Rabun County’s newest eatery. For a couple of years, she’d nursed and nurtured a vision for a restaurant that included cast iron skillets. Christmas 2018 things began to come together when a friend abandoned plans to open what he was calling Iron and Oak. He gifted Jen with the concept and the logo he’d already created. It was a perfect ft! The new restaurant features both booth and table service, and a full bar that offers craft cocktails and eight beers in tap on their own walk-in cooler maintained at 36 degrees. They’re open seven days a week from 3:00 p.m. to 10:00 p.m. with traditional steakhouse fare. From 10:00 p.m. until midnight, they cater to “foodies” with such options as house rolled sushi, taquitos, and sliders a’many. On the evening of Friday, December 20, 2019, even before they were offcially open for business, Jen opened her doors for a special command performance. That evening, she and her new staff, led by Chef Alex Stein, served the Georgia Mountain Laurel staff and writers at their annual Christmas get-together. New restaurants traditionally employ what’s known as “soft openings” to allow their staff to get accustomed to the process of serving their customers, and the Laurel event was just that. It was a chance for Jen and crew to ease into their accustomed roles, see where they needed to enhance and refne, and a chance for the Laurel folks to enjoy some really good eats. And what good eats Chef Stein created for this special evening! Iron and Oak appetizers include cheesy cornbread served in small cast iron skillets, three different types of deviled eggs, ‘tater skins, and fried ‘shrooms, all so creatively presented. And they offer homemade potato soup and French onion soup daily. In addition, all dressings and sauces are made daily in-house. The keystone of their menu are the hand-cut steaks that include sirloin, flet mignon, New York strip, and ribeye. Diners can also select from hamburger steak, prime rib, salmon, and grilled chicken. All are prepared using cast iron skillets.

So why are cast iron skillets so critical to the Iron and Oak’s menu? Steaks prepared on a grill, so that they get those pretty cross-hatch marks, also have hot and cold spots as a result. The cast iron evenly distributes the heat for more even cooking and a more consistent crust over the steak’s surface, which helps to seal in the taste and the juices. Opening her doors to the magazine staff was the culmination of several years of dreaming, many months of planning and working in the location known for many years as Granny’s Kuntry Kitchen. Jen, who has an extensive background in restaurant operations, teamed up with partner Paul Burns, who has a construction background. What resulted is an eatery that screams good taste in every sense of the word. The building has been completely remodeled, down to and including the bathrooms which are works of art within themselves. Ending the evening, the Laurel crew enjoyed the restaurant’s custom desserts, apple crisp, chocolate brownie, pineapple upside down cake, and cheesecake, all served in the Iron and Oak’s distinctive skillets. And you haven’t lived until you’ve tried their white chocolate banana pudding. It’s not served in a skillet, but it is soooo yummy good you won’t care. The address is 677 Highway 441 South in Clayton, and reservations aren’t necessary. If you need additional information, call 706-960-9270. All credit cards are accepted, and your entrée is waiting.