And it has a name -- Ash -- which refers to the new hearth that will dictate the menu.

The Iron Horse Hotel (500 W. Florida St., Walker’s Point) is getting a new restaurant. It was announced back in April that the fine dining spot Smyth would close and be replaced by a new concept with a new name. And here it is: Ash, which is expected to open in August. 

Consulting on this project ‒ and all the food and beverage operations for the hotel ‒ is the chef duo Dan Jacobs and Dan Van Rite, who also run DanDan, EsterEv and Fauntleroy restaurants.  

“The thought behind Ash was to create a simple, seasonal, American menu — highlighted by the use of fire and smoke,” Jacobs said in the press release. “Hearth cooking allows for the full use of fire. From slow cooking in embers to smoking and finally charring over an open flame, hearth cooking creates an enhanced flavor in everything from meats to vegetables.”

To reflect the new concept, hotel developer Tim Dixon is working to physically integrate the hearth into the dining experience. Dixon refers to the hearth as “theater as much as dining.”

The Dans, working under the consulting moniker JVR Group, have released new menus for the hotel’s Branded bar and patio called The Yard. Branded now features plated brunch service. 

They haven’t released the menus yet for Ash, but some of the items on Branded’s menu — venison tartare and roasted cauliflower, for example — hint at the tenor some of the items may take.

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