Randolph’s bustling restaurant scene got a new addition last week with the grand opening of Oak & Iron at 21 Merchants Row. West Hartford residents Nate Aldrich and Katie Hanscom, both industry veterans, searched for several years — in several towns — before landing on the former Tacocat Cantina spot.
Now Aldrich, 46, and Hanscom, 39, are working with chef Todd Cassell, 50, to serve a steakhouse-inspired menu for lunch and dinner, Tuesday through Saturday. “A little bit elevated,” the menu features entrées such as roast duck, filet mignon, Delmonico steak, lobster mac and cheese, and vegetarian risotto, Aldrich said. The local sourcing harks back to Black Krim Tavern, a farm-to-table restaurant that occupied the spot before it was a taqueria.
“It’s finer dining but still comfortable,” Aldrich said.
Each week, the restaurant will serve a “comfort food” option at a lower price point, he said, such as cottage pie with beef brisket and garlic-truffle mashed potatoes. For lunch, Oak & Iron offers a variety of salads; French onion soup; and sandwiches including salmon club, Italian beef and duck bánh mì.
The couple undertook a six-month renovation to achieve their “modern rustic” vibe, Aldrich said, including plumbing and electric work, flooring, and an entirely new kitchen. Their 25-seat restaurant’s name nods to its extensive wine and whiskey selections — both aged in oak barrels — and the cast-iron skillets used to cook its steaks.
This article appears in Apr 9-15, 2025.
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