Restaurant IRON

Cuisine Type

Southern Contemporary



Payment Methods

Visa, Mastercard, Discover, AMEX

Service Type
  • Bar
  • Casual Fare
  • Casually Upscale
  • Child Friendly
  • Dine In
  • Full Menu at Bar
  • Sit Down
  • Take Out
  • Casual
  • Casually Upscale

Well Stocked Whiskey Bar


Nice / Casual


Parking Lot


Lunch & Dinner

Drink Specials

Call for Beer, Wine, and Well-Drink Specials


Restaurant IRON located at Marcus Pointe in Pensacola, Florida is a contemporary Southern restaurant headed by Executive Chef Alex McPhail. Procuring only the best beef, pork, bird and locally caught seafood, while producing their own vegetables and micro greens in their onsite garden, Restaurant IRON at Marcus Pointe in Pensacola has your taste buds covered! Named Best New Restaurant 2013 by Pensacola News Journal, dining is available inside the restaurant and table seating is available in the bar along with bar stool seating. IRON’s hand crafted signature cocktails are popular, as well as the creative pastries and desserts prepared by Chef Amber Solnick. Chef Alex McPhail is a graduate of Pensacola Junior College in the field of Culinary Management and spent many years in the food industry. He worked early on as a chef with local restaurants,including The Fish House and Jackson’s.

After Hurricane Katrina, Chef Alex was recruited by Executive Chef Tory McPhail (no relation) to help rebuild the legendary Commander’s Palace and quickly worked his way to the rank of Sous Chef. He has cooked for many prestigious guests including former United States President, George W. Bush, to countless A-list celebrities. He moved on to work under the tutelage of Chef John Besh at Restaurant August, where he achieved the rank of Butcher and learned some of the most useful culinary techniques. Chef Alex then became the head of banquet operations for the Roosevelt Hotel, a Waldorf-Astoria collection, and for two years was responsible for its twenty-million dollar a year banquet service.

A Pensacola native, Chef Alex returned to his hometown to lead IRON as Executive Chef of the Marcus Pointe Golf Club and has brought new life to the former MP Grill space with his exemplary skill sets honed from years of service in the culinary industry. Chef Alex is focused on bringing fresh techniques and creative twists to the classic country club environment with open kitchen concept at IRON. He showcases popular menu items including the cajun reuben with crab boiled corned beef, bacon braised cabbage, and house specialty sauce, the crispy cornmeal dusted oysters that are not dropped until ready to be devoured, and the pork cheeks with crispy chicken livers. The shrimp & grits along with rabbit debris po-boy are also must mentions. At IRON in Pensacola the menu changes with the seasons and with what products are available, but dinner staples include the pistachio crusted fresh catch of the day, the ancho chili rubbed Muscovy duck and the classically prepared French escargot. Chef Alex has his eye on the pulse of the restaurant and dining at IRON is a perfectly orchestrated affair.

Chef Bio - Restaurant IRON

Chef Alex McPhail

Chef Alex McPhail was born and raised in Pensacola, graduating from Catholic High School and in Culinary Studies from Pensacola State College. While in college, he worked at local restaurants such as The Fish House and Jacksons in Downtown, Pensacola where he departed as Chef de Cuisine. Chef Alex was recruited to serve under the tutelage of Chef Tory McPhail (no relation) of the prestigious Commander’s Palace after Hurricane Katrina in New Orleans, where Chef Alex helped in rebuilding the restaurant and city.

After three years at Commander’s Palace, Chef Alex made his way up the ladder to Night Sous Chef running the dinner service, the chef table, twelve covers a day and over 700 tables. Chef Alex also made his way to the James Beard house cooking alongside Chef Tory McPhail, and cooked for athletes, celebrities, former President George W. Bush, the United States Secret Service, the President of Mexico and the Prime Minister of Canada to name a few.

In looking for a different challenge, Chef Alex McPhail auditioned for positions with Stella!, Restaurant August, Emeril’s and Susan Spicer in New Orleans, and was offered jobs with each, but took the intriguing position of Butcher in charge of meat fabrication at Restaurant August working under John Besh. Later, Chef McPhail explored options on his culinary journey by taking a position with the newly renovated Roosevelt Hotel as Executive Banquet Chef handling a twenty-million dollar food service account where he learned large volume production, coordination of plating, and managing hotel kitchen staff.

In 2012 the Nash family recruited Chef Alex to return home to Marcus Pointe in Pensacola, a position Chef Alex eagerly accepted as he was ready to put his own touch on individual plates, and plant the roots for his cooking style. The menu, cuisine procurement and restaurant was reorganized to Chef Alex’s specifications, and he hired longtime friend Nik McCue as Marketing Director, and to oversee the onsite garden. Chef Amber Solnik was recently brought in to help with pastries, desserts, and to oversee the expanding need for catering. Patrick Bolster from 5 ½ Bar on Garden Street designed the spirit selections and unique cocktail menu. Chef Alex says, “I was part of team that helped Jacksons win the Florida Golden Spoon Award and I’m looking forward to bringing that same team concept to Iron!”

Customers do the talking and that is how IRON has proven to be successful in such a short period of time, recently winning 2013 Best New Restaurant by Pensacola New Journal. The creative dishes inspired by fresh Gulf Seafood, grass fed beef, artisan products along with herbs and produce plucked fresh from the on site garden, are what has patrons of IRON clamoring for more. Alex says, “The freedom I have as a chef, creating the menu that I want, with the best and most loyal staff while in the most beautiful natural setting in Pensacola, is what inspires me as a chef. The owners are understanding, patient, and know that I am in every plate that goes out of this kitchen. I see, touch, garnish, and execute with my crew. It is a symphony, and I set the pace!”