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Good Food in Warm Surroundings: Flat Iron Grill

(Local Flavor) Flat Iron Grill

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Flat Iron Grill

When you enter the Flat Iron Grill you are greeted by a large circular fireplace.
Michael Davis Photo | Syracuse New Times

Owners Jessica and Dave Garuccio welcome you to the Flat Iron Grill, and be advised, this is not a chain restaurant. When you enter the Flat Iron Grill you are greeted by a large circular fireplace, and another fire was burning in the dining room. This is a perfect place for dining out during our current stretch of really cold weather. Although once the cold abates, there is an outside patio where you can enjoy live music. And so we dream…

Fried calamari was served in either the traditional fashion or Rhode Island style, with garlic, hot cherry peppers and parmesan. We enjoyed a large serving of the latter. The appetizer favorite among customers are the Flat Iron tots; golf ball-sized shredded potato and cheese balls that are rolled in panko and fried. These are meant to be dipped in a sundried tomato ranch and we gobbled them all up. And we would do it again. There are also chicken tenders coated in pretzel crumbs and clams casino that would be worth a second look.

Shredded potato and cheese balls. Michael Davis Photo | Syracuse New Times

Shredded potato and cheese balls.
Michael Davis Photo | Syracuse New Times

Chef Tom Leatherwood will be changing up the menu in the next few weeks, but when you go to the Flat Iron Grill you should be looking to try a flat iron steak. This is a top blade steak but with the connective tissue removed leaving it perfect for grilling and amazingly tender if served no more than medium. Although, how do I say this? We tried something else. The special on the night we were there was a Delmonico Steak that was topped with Utica Greens, an item coming up on the new menu so I wanted to check it out. It was super; cooked medium rare, topped with greens and cheese and whew, so rich we had to take half of it home. If you order any of the seven types of steaks available, including prime rib on weekends, you can add on caramelized onions and mushrooms, port wine sauce, peppercorn brandy sauce, blue cheese, shrimp, scallops, crab cakes… ok, I’m in.

Meals came with bread- served with garlic butter and rosemary-tomato oil, soup or salad, a vegetable and a side.

Flat Iron Grill Michael Davis Photo | Syracuse New Times

Flat Iron Grill
Michael Davis Photo | Syracuse New Times

Ever the seafood lover, I went with the recommendation of our server, Julie Tran, and had the blackened scallops, served in a pool of orange marmalade horseradish sauce… right? Lots of black pepper and sweetness and very different. The remainder of the menu includes salad, hot sandwiches, pork and chicken dishes, more seafood, burgers and pasta. Under “classic comfort favorites” the flat iron skillet intrigued me- the steak is sliced, stacked with caramelized onions, sautéed mushrooms and served over garlic mashed potatoes. That does sound like comfort in a skillet.

Flat Iron Wings - house special w/ chipolte horseradish served w/ blue cheese, carrots and celery. Michael Davis Photo | Syracuse New Times

Flat Iron Wings – house special w/ chipolte horseradish served w/ blue cheese, carrots and celery.
Michael Davis Photo | Syracuse New Times

They’ve got trivia on Wednesdays, they’ve got live music Thursday through Saturday. Happy hour is from 4-6 PM. They can cater off-site for any number or on-site parties of up to 50 people.

Flatiron Grill
1333 Buckley Rd.
Syracuse, NY
315-214-4243
info@flatireongrillsyracuse.com

Favorite: I have to name the Tots…the chef avoided the fried dilemma (all you taste is fried) and you can taste the potato and the asiago cheese in every bite.

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