The Spanish-style architecture of Irons in the Fire, tucked away in a grassy green, makes for San Clemente’s secret sweet spot. Ideal for a quick lunch or a sit-down dinner, locals and newcomers alike can enjoy quality food in a resort dining environment wooed by a serene view and varied menu. From beer battered fish and chips to fire-roasted filet mignon the assorted menu is bound to satisfy every palette.

The Experience
Driving up to the municipal golf course off Magdelena, I can’t help but wonder why as a San Clemente local I’ve never been here before. Parking was plentiful, the grounds were spacious, and I felt as though I had come upon a remarkable discovery in my very own backyard.

Greeted by a small team of hostesses, I was pleased by how attentive the staff was. Our server was knowledgeable with the menu items and gave great detail on the featured wine. She was ever present but never smothering - the epitome of great service.

We started with the Prosciutto Wrapped Shrimp, which captured a fantastic blend of flavors. The savory aged ham gave a great balance to the texture of the tiger prawns and the honey mustard glaze sealed the deal with a hint of sweetness and tang. It was simply pure delight.

Next I sampled the Mesculin Salad which was a generous helping of fresh greens doused in just the right amount of raspberry dressing. It seemed to taste too good for something that was supposed to be healthy. Throw in the candied pecans, sliced pears, and crumbled goat cheese and it was a heavenly salad that delivered the perfect crunch.

I beamed when they brought out the Blackened NY Strip and the Cedar Plank Salmon. Now we were ready to roll. The 12 oz steak was the most tender I’ve tasted. Come to find out, they smoke their own meats daily. The smoky flavor was bountiful, but not overwhelming. The steak was packed with juices and the accompaniment of mashed potatoes and stir fried bok choy was delectable.

To my amusement, the Cedar Plank Salmon came with its own plank! Here my fish lay upon a piece of cedar wood-smoked to perfection. The plating was pleasing to the eye, and the taste was quite unique from the way fish is typically prepared. The cedar plank offered a smokier and woodsier flavor that kept the fish moist and flaky. This preparation couldn’t be copied by any other cooking method.

The featured wine was a Ventana Pinot Noir which paired very well with the night’s course. Smooth and rich in flavor, the wine enhanced the meal by drawing out the smokiness of the steak and adding a different angle to the salmon. The dishes were decisive and each made a poignant statement to the taste buds.

To tell you the truth, I had a hard time deciding which was more impressive, the food or the service. Zoning in on the delicious meal, I am reminded that great food makes for great ambience no matter where you are.

Behind the Scenes
Just like any other business, there’s more than meets the eye in a well-oiled restaurant. Mark Donaldson, manager of Irons in the Fire, shared some of the secrets in creating an atmosphere where clients keep coming back. It’s important that you “want to be of service to people and like helping people.” In fact, with ten years of restaurant service under his belt, Mark adds, “you should not be in the restaurant business if you don’t like to be of service to other people.”

When Mark joined his brother Dave in 2006, their goal was to “create spaces where people can come together and help build a sense community.” With the trophy case of local golf leagues and historic paintings of San Clemente, the sense of community is evident with a little bit of history and locality. In fact, the first Hole-in-One was made by the grandfather of Wendy Henderson, assistant manager and longtime local.

As a sister restaurant to BeachFire, Irons in the Fire maintains its own distinctive personality. Of course, it’s location by the San Clemente Municipal golf course has a lot to do with it. As Mark describes it, “it’s almost two restaurants in one.” By day they cater to golfers who are on schedule and expect their food to be delivered in a timely fashion.

By night, there is a sense of resort style dining with the outdoor fire pit and live acoustic music. Add great food and the right company and you’ll definitely feel like you’re on vacation.
Another distinctive feature at Irons that you’ll enjoy is the sunken bar, which keeps the bartender at a lower eye level so patrons can delight in the beautiful and relaxing view.
Between the captivating views and delicious food, you are guaranteed to have a hole-in-one experience that won’t let you down.

Be sure to check out some of the plein art by Mark Donaldson and other local artists.