Discover Deck Dining at Smokin’ Iron

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These are the days we live for: post-park evenings celebrated on decks that offer a perfect combination of sun, shade, snacks and beverages. If you haven’t already discovered Smokin’ Iron, at Hotel Jackson, it is the ultimate deck dining experience. Why? Because at Smokin’ Iron, it’s all deck dining, all the time. Picture tables bordered by bountiful potted plants, fireplaces surrounded by community seating arrangements and live music every single night. smokin ironConveniently located downtown, but tucked back just enough to escape the noise of Town Square’s hustle and bustle, Smokin’ Iron is more like a friendly backyard engagement than a restaurant in the heart of downtown Jackson. There is plenty of seating arrangements for groups of all sizes, and the community feel encourages conversations with soon-to-be friends. smokin iron

If the atmosphere drew us in, the cocktail flights kept us there. We’re all becoming more familiar with craft beer flights, but what about a variety of cocktails? Smokin’ Iron is paving the way with flights of mimosas, blood mary’s, margaritas or sangria. From each category, you get to pick three different flavors, featuring fresh squeezed juices. If beer is still your style, you can get a variety of local brews with a flight of six, in seven ounce pours, for $18. At Smokin’ Iron, no one has to pick just one. smokin iron

In addition to the fresh squeezed juices featured in their cocktails, Smokin’ Iron is incorporating an increasing number of house-made products into its food menu. Think house-made chips, wing sauces, hummus and more. The beauty is in the details, and nothing is remiss at Smokin’ Iron. If music is your draw, you can get your fill nightly from 6:30-9 p.m., featuring Tucker Smith. Take your gathering to Smokin’ Iron, for the flights, the music and the little details that keep us coming back for more.

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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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