1000 Spring Street · Elizabeth, New Jersey 07201 USA


About Ironbound

With flavors of Portugal and Italy, Ironbound offers an eclectic menu sure to intrigue the palate.

Turn-of-the-century forges and foundries flourished luring workers from all across Europe. First Germans, Lithuanians, Italians, and Poles. Then in 1910 a larger wave of immigrants arrived from Portugal and Italy.

This wave would become a great influx in the 1940's creating a strong, close-knit, self-sustaining community. Come celebrate with us, the culinary heritage of Portugal and Italy and the cultural crossroads that is Ironbound.

Restaurant Information

Hours of Operation:

Open Daily 6 a.m. – midnight

Located in the Renaissance Newark Airport Hotel.

1000 Spring Street

Elizabeth, New Jersey 07201

Phone: (908) 436-4670

Our Chefs

Chef Greg – Executive Chef

A graduate from the Culinary Institute of America, Gregory Martin CEC has been working in kitchens for 24 years.

Chef Martin is the Executive Chef at The Renaissance Newark Airport. He brings experiences from Mohonk Mountain House and The Sagamore Resort. He has worked at four other Marriott properties and opened the Quincy Marriott in Massachusetts.

Within these hotels he has run such kitchens as The Trillium, a four-star and four-diamond restaurant and Ashley's, a four-diamond establishment. He has achieved the prestigious Certified Executive Chef level. Chef Martin has won many ACF Culinary Medals in such competitions as the Societe Culinaire Philanthropique and the Culinary Cornucopia. He is an active member of the ACF and has been the Head of Mohonk Mountain Houses ACF Apprenticeship Program, graduating many fine Culinary apprentices to cooks.

Chef Martin's philosophy of food is simple: use the freshest in season ingredients possible and maintain a learning and nurturing atmosphere in the kitchen.

Chef Kristin Nemeth – Ironbound Specialty Chef

Chef Nemeth enrolled in the Hotel, Restaurant & Institute Management program at Middlesex County College and graduated with honors. After getting her degree, Chef Nemeth trained in various kitchens in New Jersey. She was a line cook and saucier at a Tuscan-style restaurant and a sous chef at a bed and breakfast.

She comes to us from the Bridgewater Marriott where she has held the positions of Banquet Captain, Banquet/Line Cook, purchaser, Kitchen Supervisor and Specialty Restaurant Chef at T-Bones Steakhouse. She made amazing strides at T-Bones raising the scores and more importantly the food quality. Kristin's keen eye for artfully composted plates, the freshest food and beautiful micro-local product will make Ironbound the place to be.

Aside from working with Marriott, Kristin has helped opened a restaurant in Spring Lake New Jersey, worked as a wedding coordinator for Royal Caribbean, Norwegian and Princess cruise lines and is a fitness instructor.

Chef Valmy Judes – Sous Chef

Chef Valmy Judes – Sous Chef comes from within the Renaissance Newark Airport to assume the position of Sous Chef. A graduate of the New York Restaurant Culinary School, Chef Judes joined Marriott in 1989 as Lead Steward at the Hanover Marriott. Working his way up the ladder, he has honed his culinary skills. Since joining the Renaissance Newark Airport Hotel in 2009, Chef Judes has continued to enhance his craft and management style.