New owners bring casual country ambience to Iron Mine Grill & Tavern

Andover - The Iron Mine Grill & Tavern at the Andover Inn has been many things since it was first built back in the 1800s. Now area residents can enjoy the latest transformation of this landmark. Under the new ownership of Jeff Luisi and executive chef Joe Henriquez, the restaurant has been transformed from its former rustic atmosphere to a country casual ambience. The historic building, circa 1856, has been fully renovated, with attention to detail, such as recreating the tin ceilings and refurbishing the fireplace that remains the focal point of the dining room, helping to maintain the inviting warmth of the space. The bar area adjacent to the dining room now includes several booths, adding an element of comfort to the lounge. In addition, the dark look has been replaced with light, natural-toned woods surrounded by colorful, Tiffany-style lighting. Luisi and Henriquez have been hosting invitation-only nights for industry colleagues, neighboring merchants and business owners to introduce them to the new eatery. The changes have been welcomed by other business leaders in the area. “They have done a wonderful job in keeping with the motif of the area,” said Bill and Pat Heitman, owners of Great Andover Antiques, at one of the special gatherings held recently. “Their presence will enhance all the area businesses.” “We need restaurants in the area for casual dining, and a lot of our business travelers are also looking for a casual atmosphere,” said Ben Clough, who, with his wife Trish, manages Wooden Duck Bed & Breakfast. “I’m impressed with everything. It’s beautifully done.” Ribbon-cutting ceremony A ribbon-cutting ceremony was held on Nov. 18, with Andover Mayor Robert Transue performing the honors. The official grand opening took place Nov. 19. Members of the Rose family, who ran the restaurant for decades, were present as special guests. The changes at the Iron Mine Grill & Tavern at the Andover Inn are more than just physical. The new owners are changing the format to attract families. They have introduced a new children’s menu that includes a full meal, including salad, entrée, and ice cream sundae, for $6.95. “The whole concept of the restaurant is family oriented,” explained Henriquez. “We are doing things that encourage bringing the children. We don’t want this to be the place to come only for a special occasion. We want the parents to bring the kids with them.” Henriquez, who has some 26 years of restaurant experience, said a great deal of time went into making menu selections in an effort to provide a “balanced” array of choices. Instead of ordinary appetizers, the restaurant now features unique dishes, such as smoked salmon salad, portabella mushroom caps stuffed with a blend of spinach, mozzarella, pecorino and romano cheeses drizzled with roasted red-pepper sauce, and wild mushroom baked in puff pastry with garlic-sherry sauce. In addition to a 20-ounce rib-eye charbroiled steak topped with battered jalape-o pepper, and choice of two sizes of prime rib of beef, patrons can choose turkey “pottage pye” in the tradition of early American recipes, half Long Island duck with cinnamon apple honey glaze served over long-grain and wild rice, and Chesapeake style crabcakes. These are but a few of the main courses offered at reasonable prices. Sandwiches and burgers complete the bill of fare. Iron Mine Grill & Tavern at the Andover Inn, 136 Main St. 973-786-5640, e-mail andoverinn@earthlink.net. Hours: Lunch 11 a.m.-4 p.m., Weds.-Sun.; Dinner 5 p.m. until closing Mon.-Sun.