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Iron Barley

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Iron Barley
  

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5510 Virginia Ave. St. Louis, MO 63111

314-351-4500 

http://www.ironbarley.com  

6 User reviews Write A Review
5510 Virginia Ave. St. Louis MO 63111

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  • American, Barbecue
    Mon-Thu 11am-10pm, Fri-Sat 11am-11pm
    $$ $, $$
    MasterCard, Visa, cash, check, ATM/Debit
  • Casual attire
    Kid Friendly, Smoking, Takeout, Wheelchair Accessible
    Dinner, Lunch
    Live Entertainment
  • Accepted
    Street
Description

Hoosier food is elevated to haute status at this unassuming South St. Louis outpost, where chef and owner Tom Coghill (previously head kitchen honcho at Frazer's Traveling Brown Bag) wields his cast-iron cookware to produce unbelievable creations: oak-roasted pork and chicken, toasted barley, green beans with bacon and onion, barley paella, hot smoked salmon and more. Coghill goes for broke and hits the jackpot with sweet-salty-spicy combos, like the Ballistic Elvis Sammiche (or sandwich, to the unenlightened): American cheese, strawberry preserves, sliced bananas, peanut butter and red pepper flakes. Just-plain-folk service and kitschy-cute Southern décor round out the experience -- one that's worth having over and over.








Back to TopRiverfront Times Critic News & Reviews | Write a Review
  • The Eight Bars With the Best Beer Selections in St. Louis: 2013

    The Eight Bars With the Best Beer Selections in St. Louis: 2013

    By RFT Music | Tue, May 14, 2013

    Selecting Riverfront Times' Best of St. Louis 2012 wasn't easy. Choosing the winner meant several worthy candidates would go unmentioned -- until now. In this RFT Music series, we're beeboping and sca... More »

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    Hwy 61 Roadhouse Owner Talks Diners, Drive-ins and Dives Episode, Meeting Guy Fieri

    By Liz Miller | Fri, April 05, 2013

    In December 2012 Hwy 61 Roadhouse & Kitchen (34 South Old Orchard Avenue, Webster Groves; 314-968-0061) appeared on Guy Fieri's Diners, Drive-ins and Dives. Since its initial airing, the episode has r... More »

  • Ten Best Food Events This Weekend: August 10-12

    Ten Best Food Events This Weekend: August 10-12

    By Mabel Suen | Fri, August 10, 2012

    Friday (Aug. 10): Food Truck Friday @ southwest side of Tower Grove Park Grab eats from Guerilla Street Food, Le Food Truck, recent Cupcake Wars winners The Sweet Divine and many more during this mo... More »

  • Life for Life (and Lycopene)

    Life for Life (and Lycopene)

    By Christian Schaeffer | Thu, August 09, 2012

    If you know anyone with a home garden or a CSA share, chances are you’ve been offered a tomato or ten this summer. The juicy red fruit is everywhere this time of year, and that’s a good thing -- few foods are so versatile or delicious. So it's... More »

  • The Eight Bars With the Best Beer Selections in St. Louis

    The Eight Bars With the Best Beer Selections in St. Louis

    By RFT Music | Fri, June 15, 2012

    Selecting Riverfront Times' Best of St. Louis 2011 was no picnic. Choosing the winner meant several worthy candidates would go unmentioned -- until now. In this RFT Music series, we're beeboping and s... More »

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Back to TopUser Reviews & Comments | Write a Review
  • chub-z-ub-z
           (0)    (0) Flag

    | MO | 4 Reviews

    2
    | Wed, June 20, 2012

    Overrated. Why did I leave there smelling like smoked prime rib from the kitchen? Is there a hood system at all? W.T.F.?

  • rftbestof
           (0)    (0) Flag

    | St Lous, MO | 149 Reviews

    4
    | Wed, May 6, 2009

    Some cheese lovers hear "queso panela" and turn up the nariz. Poor fools haven't sampled Tom Coghill's flaming rendition of this humble Mexican mozzarella-like cheese. Coghill, proprietor-chef of Iron Barley, slaps a honkin' slice of panela on his grill, then slides it into a warm cast-iron frying pan, hits it with his special tequila-lime vinaigrette and finishes it off in the oven to caramelize. The sizzling queso arrives at the table topped with a sweet tomato relish and accompanied by warm tortillas. Crammed with flavor but ethereal on the tongue, this extravagantly redefined app is heart-stopping, thigh-slapping, hot-damn delicious. (And yes, you can taste the tequila.)

  • lindsey.rachelle82
           (0)    (0) Flag

    | St Louis, MO | 2 Reviews

    4
    | Tue, November 30, 2010

    If you go there and the slinger is on the specials menu, get it. Trust me. You'll thank me later.

  • Loading More User Reviews
Back to Top Riverfront Times Awards | Visit the Best Of Website

  • 2012 | Best Beer Selection in a Restaurant

    Iron Barley's hearty fare (overloaded "sammiches," schnitzel with spaetzle, oak-roasted pork) cries out for a delicious beer. The south-city institution delivers with a carefully curated selection of craft brews. The boom in local breweries is well represented by draft selections including Urban Chestnut's crowd-pleasing Zwickel lager and 4 Hands' Cast-Iron Oatmeal Blonde Ale. Also on tap are several national craft beers, from universal favorites like New Belgium to those that have arrived... More »

  • 2011 | Best Place to Relax After a Long Workweek

    If your idea of dinner on a weekday involves checking out the takeout case at Straub's or Whole Foods Market or maybe seeing what frozen goodies from Trader Joe's you have stashed away in the freezer, then you aren't likely to be desperate to cook a tremendous meal on Friday night when you get off of work. Who is? That's why you should head over to Iron Barley. The dishes here are jumbo (meaning there are leftovers for tomorrow), and everything is absolutely packed with the kind of flavor... More »

  • 2009 | Best Underground Club

    Let's get one thing straight: Nothing has replaced or ever will replace the twang-punk-open-mic-PBR-and-a-shot glory hole that was Frederick's Music Lounge. Not even the new establishment, operated by celebrity tippler and Stag swiller Fred Friction, a genuinely underground (as in the basement of Iron Barley) bar that makes his former south-city establishment look like Lush. Cramped, damp, dark and as smoky as a Chesterfield-sponsored speakeasy from the '20s, Fred's the kind of place you... More »

  • 2008 | Best Flaming Cheese

    Some cheese lovers hear "queso panela" and turn up the nariz. Poor fools haven't sampled Tom Coghill's flaming rendition of this humble Mexican mozzarella-like cheese. Coghill, proprietor-chef of Iron Barley, slaps a honkin' slice of panela on his grill, then slides it into a warm cast-iron frying pan, hits it with his special tequila-lime vinaigrette and finishes it off in the oven to caramelize. The sizzling queso arrives at the table topped with a sweet tomato relish and accompanied by... More »

  • 2007 | Best Sammiches

    Some say the best sandwiches are those whose bread is entirely incidental to the flavorful fill. The best sammiches, found only at Iron Barley in south St. Louis, follow this same rule, and raise it a pile of chips. The hearty innards of these tasty local heroes are supercharged with the gusto of chef/owner Tom Coghill's smokin' grills and skillets. Even the Veggie Reuben Sammich tastes meaty. Some of the names take a little deciphering from the helpful wait staff, though. Like, what's a... More »

  • 2005 | Best Local Chef

    St. Louisan blood don't run much thicker than the hemoglobin that pumps through the veins of Iron Barley chef and proprietor Tom Coghill. A north-side native previously best known for manning the stoves at Frazer's Brown Bag (one of the true feathers in this city's culinary cap), Coghill opened Iron Barley in the Carondelet neighborhood a few summers ago as testament to the greasy, messy, haute-hoosier cuisine he grew up on: chili, Monte Cristos, PB&Js, roasted chicken and pork, Grandma's... More »

  • 2004 | Best Hot Dog

    Two all-beef wieners, strawberry sauce, Swiss cheese, neither pickles nor onions, on a Save-A-Lot bun. OK, so that's a highly bastardized version of the McDonald's jingle, but then again, the Monte Cristo dog at Iron Barley is like one big middle finger flipped toward the ho-hum frankfurter. Taking a cue from his own childhood, when he used to put jelly on his bologna sandwiches because, hey, there was nothing else in the fridge, Iron Barley chef/owner Tom Coghill audaciously slaps... More »

  • 2003 | Best Décor

    What's wonderful about Iron Barley's interior is that it looks like the food tastes: Southern-fried with a sense of humor. Just as chef and proprietor Tom Coghill refuses to take his menu too seriously -- hot dogs are smeared with jelly, grilled cheese sammiches (yes, "sammiches") are paired with peanut butter -- so is his sense of visual style both laid-back and laughable. Countless cast-iron frying pans of all sizes adorn the walls and tables (some used as ashtrays), the bathroom mirror is... More »

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Back to TopMenu
Main Menu
Starts
 
Bbq Shrimp
4 large shrimp surrounding a jalapeno pepper wrapped with bacon, grilled, baked and topped with bbq sauce.
 
Mussels With Tomato Or Cream
served with either cream sauce and leeks or with marinar and tomatos.
Soups
 
Soup Of The Day
cup or bowl.
 
Chili
cup or bowl.
Salads
 
House
small or large.
 
Caesar
small or large.
 
Hot Smoked Salmon Salad
 
Steak Salad
Entrees
 
Half An Oak Roasted Chicken
served with smash potato.
 
Open Faced Roast Beef
served with smash potato.
 
Veggie Pasta
eggplant, onion, zucchini yellow squash, southwestern style sauce with wagon wheel pasta.
 
Bacon, Chicken And Veggie Pasta
our veggie pasta loaded up with bacon and chicken.
 
Shrimp And Veggie Pasta
our veggie pasta topped with shrimp.
 
Oak Roasted Pork
pruner - one pork chop served on a hot cast iron skillet with toasted barley and grilled veggies
 
Oak Roasted Pork
lumberjack – two pork chops served on a hot cast iron skillet with toasted barley and grilled veggies
 
Schnitzel & Spaetzle
two break pork cutlets served in a white wine sauce, spaetzle is a german dumpling pasta dumpling also comes with saute green beans with bacon and onions.
 
Oak Roasted Prime Rib
12 oz prime rib comes with smash potato.
 
Zarzeula
spanish seafood stew - shrimp, mussels, clam, squid and pieces of whitefish served in a tomato saffron sauce with wagon wheel pasta.
 
Smoked Salmon
cooked in a cast iron skillet with apple chips served on a bed of chilled barley with chucks of zucchini, a tomato and cucumber relish.
 
Trout
two trout filets smoked in a cast iron skillet over apple chips served on a bed of mixed greens, corn relish surrounded by shoe string fried potatoes.
Double Dogs
 
Naked Dog
two and a half grilled hot dogs served plain.
 
Chili Dog
two and a half hot dogs topped with chili.
 
Monte Christo Dog
2 and a half grilled hot dogs with strawberry jam topped with swiss cheese.
 
Reuben The Dog
2 and a half grilled hot dogs grilled hot dog with russian dressing, sour kraut and swiss cheese.
All Day Sammiches
served all day and include one side and your choice of cheese: provel, american, swiss/or cheddar.
 
Hot Roast Beef
served on an onion kaiser roll with your choice of cheese and side.
 
Ham & Swiss
served on a kaiser roll with your choice of side.
 
Rueben
corned beef, russian dressing, sour kraut, swiss cheese served on toasted rye bread with your choice of a side.
 
Veggie Rueben
tomato, russian dressing, sour kraut, swiss cheese served on toasted rye bread with your choice of a side.
 
Oak Roasted Chicken
pulled off the bone chicken, russian dressing, lettuce, tomato and bacon served on french bread with your choice of cheese and a side.
 
Prime Rib
sliced prime rib served on french bread, served with aujus and horse radish with your choice of a side.
 
Ballistic Elvis
strawberry preserves, crunchy peanut butter, grilled banana, american cheese and hot pepper flakes. served on texas toast with a bag of chips. add bacon for $2.00
Sides
 
Caraway Coleslaw
 
Grandma's Potato Salad
 
Toasted Barley And Grilled Vegetables
 
Country Green Beans
 
Smashed Potatoes
with gravy.
Desserts
 
Apple Barley Puddin'
 
Original Blender Blaster Pie
 
Banana Blaster The Bomb
 
Pear Crunch Blaster
 
Peanut Butter Blaster

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