“The appetizer plates got so big,” Addario said. “I want people to try a lot without getting too full.”
Among the interesting items on Iron Tail’s first menu is the Fry Board, which features three different shapes of fries mixed on a board and then served with a choice of three sauces. A whipped blue cheese – remarkably different from what’s served with wings – and a Hayburner barbecue, with a richness infused with Big Ditch’s best-selling beer, were worth a try.
His more substantial articles jumped between cultures. Mexican flavors, developed during the Addario era in Denver, are present, with grilled corn pasta acting as a starter-sized version of Mexican street corn. It should stay on the menu until fall, Addario said. A Moroccan chicken dish – marinated in yogurt and grilled, and served with a mixed-textured grain salad – leans more Middle Eastern than Africa; poultry is far from bland.
For drinks, Iron Tail offers a small list of beers and wines, as well as cocktails, which are almost entirely prepared on site. The margaritas are outstanding – Addario plans to have at least one specialty margarita on the menu, with the watermelon-jalapeno variety in July and a selection of Logan berries on the menu last week.
TO COME UP: Addario teased more eclectic items that will be coming to the menu soon. The modern version of Iron Tail on Chicken Wings will feature candied chicken, a gastric Frank’s RedHot, and a smoky blue cheese. “Pasta and Meatballs” – a dessert, believe it or not – it’s cocoa fettuccine (with a dark brown tint), Nutella truffle meatballs, frozen Cool Whip shavings and a Strawberry coulis.