Irons Steakhouse — Restaurant in Kentucky

This was an unplanned last minute dinner decision so we didn’t have to leave the hotel as we had a tire issue in our car.

We had made a reservation and it said it was full so we had chose a later time -20 minutes- and when we got to the steakhouse it was empty other than one table of 4 seating next to us and finishing up. Not quite what we were expecting.

Our waiter was a little awkward, I think because we didn’t order alcohol or apps. But he was tentative and helpful. Made some very good suggestions for us to have an enjoyable meal.

The rolls- well I believe they are Sister Schuberts yeast rolls with some kind of seasoned butter basted in them. Nothin to write home about.

The prime rib- very tender and cooked okay- my husband and I both thought ours was a little overcooked and salty-

The sides- we got squash and zucchini, Mac and cheese, asparagus, and mashed potato’s. I would give all about a 8/10 minus the asparagus - that one was way to salty and almost inedible I say 2/10 and that only because it was grilled well and tender.

Dessert- we thought about it but ultimately decided against it. Nothing on the desert menu really stood out to us as a special dessert that we could not get anywhere else.

Overall, this meal was average. I would possibly eat there again if in the area and staying at the hotel but would not make a...

Truly one of the greatest dining experiences of my life. I have eaten at many of the best restaurants in Nashville, but this topped them all. The food is incredibly imaginative without being pretentious. Exciting without being experimental for the sake of it. The flavor combinations were unexpected, but inspired. The starter of coconut scallops with pineapple gastrique and harrisa cream was mind-blowingly good and set the stage for the yumminess that followed. The lamb with Banyul reduction was unlike anything I've ever had....in a very good way. I could live on the roasted bone marrow. Desserts were exceptional. Kudos to the chef for creating a coconut milk panna cotta with such perfect texture. The espresso creme brulee was a perfect marriage of creamy custard with slightly bitter espresso notes, a brulleed sugar layer taken to exactly the right level of caramelization (just on the edge of too dark), and a light vanilla bean whipped cream to temper it all. This was so balanced that I am embarrassed to say I ate every bite of it.

The attention to detail even shone through to the mixology. My daughter's cocktail was a masterclass in flavor combinations and thoughtful presentation.

I can't wait to try more from this...

Nice atmosphere that leads you to believe you're in for a great dinner. I had the Chicken Cordon Brie. It was utterly disgusting. The chicken had a texture of petrified rubber. The sauce was overpowering and the crumb breading was burnt. The "smashed" potatoes were stiff enough to use as drywall plaster. Why a $2.00 bag of instant mashed potatoes tastes superior to theirs, is beyond reasoning. They still don't seat you with menus, and it'll be 5 minutes before your server brings them. If they're trying to be fancy-smancy by not seating patrons with menus, then get fancy-smancy with your damn food. People don't like burnt things, not burnt edible food things, such as the cauliflower. Who does that?!? I'm sure the chef is capable but the kitchen staff is obviously unsupervised. It's a shame to spend that kind of money on food that's inedible. I've been there 6 time and I've given them their last chance. P.S. Your servers need to visit the table within 2 minutes after the food has been delivered to followup with guest satisfaction and any needs. Iron's Steakhouse is a pig...