Warwick’s Iron Works has the right formula


Restaurant Review

by Don Fowler

We first reviewed Warwick’s Iron Works when it opened about a dozen years ago.

Located at 697 Jefferson Boulevard in the original Malleable Iron Works, the restaurant has a warm and inviting charm to it that matches its menu.

My first dinner at Iron Works was the bacon infused meatloaf. It is still on the menu and the gravy and meat still combine to provide the finest comfort meal in the state ($21).

The menu hasn’t changed much over the years, with eleven entrees and a couple of specials offered daily.

Last week I enjoyed the wood grilled salmon, perfectly cooked and accompanied by a blend of fregola (Sardinian pasta), roasted vegetables, tomato, capers, red onion, Swiss chard and red pepper coulis (Savory French sauce) $26.

Iron Works uses ingredients that are not found on the average kitchen shelf­—making dining out an extra special treat.

Joyce ordered a special—raw tuna—and asked if it could be served without the beans in the salad. The waitress and chef were most accommodating and prepared a delicious salad for her.

My other favorite meal at Iron Works is the short ribs, which are so tender you can cut them with a fork ($29).

We often do not order appetizers, but dining at Iron Works is special, especially their fresh mussels, Point Judith calamari and the Shrimp and Grilled Cheddar Scallion Cornbread. Where else could you find something like that on the menu?

Open for lunch, Iron Works has a large assortment of sandwiches and salads. They are open daily from 11:30 a.m. to 10 p.m. (9 p.m. Sunday and Monday).

The quaint upstairs room is available for private gatherings. Call 739-5111 for reservations.


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