Iron Horse Tavern, by the Wong Brothers, owners of Cafeteria 15L and The Mix, will open to the public on June 18, reports Sonya Sorich in Sac Biz Journal.

Among the other details she's unearthed:

• "The Wong brothers spent more than a year fine-tuning Iron Horse's menu, seeking inspiration from places such as New York, Chicago, Portland and Seattle. The end result features options ranging from pizza to paella."
• "Iron Horse will emphasize "cozy, casual dining" with 15 small-plate options, Mason Wong said. Craft cocktails will be available, and 25 beers will be offered on tap, including local varieties."

Click here to read the entire story in Sac News & Review.

For a video tour, check out Tina Machua on Good Day Sac.

According to the video, menu items include:

• 2 lb turkey leg, brined for 24 hours, confit and deep fried with flower
• A 9 option mac & cheese bar, including lobster mac & cheese, pesto mac & cheese and egg and bacon mac & cheese.
• Red Velvet Ho Ho
• Loco Moco

But if you want to get a jump on the rest of the public, you can get a taste of their food (and other restaurants near 15th & R such as Dos Coyotes and Roxie Deli BBQ) on Sunday June 14 at a fundraiser for the Children's Receiving Home of Sacramento.

According to its Web site, the Children's Receiving home's mission is to positively impact the lives of children, youth and families affected by abuse, neglect, behavioral health issues and trauma in California.

Click here for tickets.

Iron Horse Tavern will be located at 15th & R, and can be found online at http://www.ironhorsetavern.net/.

* Photo via their Facebook Page.

More News:

First look: Brasserie Capitale serves up a French revelation on K Street - McNamara strikes that balance in the kitchen with a nifty suite of dishes, including supple house-cured salmon (kissed with dill, egg brunoise and laid on a bed of rye crostini and crème fraîche) and petatou (a delicate mashed potato salad containing niçoise olives, thyme and balsamic beneath a seared cap of goat cheese). McNamara's outstanding country pork pâté (crafted over two days of marinating in cognac, white wine, shallots and spices) and his zesty garlic sausage are both made in-house, along with classics like bouillabaisse, coq au vin and cassoulet that are each offered as specials throughout the week. S.T. Vanairsdale in Sactown Mag.

In chefs we trust: Omakase at Kru -  I've been sitting at the bar at Kru for lunch recently for $20 omakase sessions, and the crew does not disappoint...By far, it's one of the biggest bangs for your buck in Sacramento. Garrett McCord in Sac News & Review.

Local food landing at Sacramento airport's Terminal A - Airport spokeswoman Laurie Slothower said the addition of Squeeze Inn, Iron Horse Tavern and Paesanos reflects the positive reaction to local bars and eateries opening in Terminal B a couple years ago. Ben van der Meer in Sac Biz Journal.