Iron & Grape Italian Kitchen
A Historic Town Embraces Culinary Excellence with Iron & Grape
By Kerri Parker
In the heart of DeFuniak Springs, where the echoes of history intertwine with the promise of progress, a culinary evolution is taking shape. Long known for its steadfast sense of community, this picturesque town has held onto its traditions while welcoming new energy, particularly in the form of passionate entrepreneurs investing in its future. One such transformation is poised to place DeFuniak Springs firmly on the culinary map: the highly anticipated opening ofIron & Grape Italian Kitchen on March 25, 2025.
Leading this endeavor areChef Todd Misener and Kelli Misener, a dynamic team whose expertise spans both the kitchen and the front of the house. Chef Todd, an acclaimed figure in the culinary world, is more than a chef—he is an educator, a mentor, and an advocate for the craft of true scratch cooking. With a career deeply rooted in theWord of Mouth Restaurant Group, (Stinky’s Fish Camp, Stinky’s Bait Shack, Red Fish Taco and Trenasse in New Orleans), he has cultivated generations of chefs, each eager to absorb his knowledge of technique, flavor, and discipline. To Misener, ascratch kitchen is more than a phrase; it is a philosophy. Every dish is crafted from raw, fresh ingredients—stocks are simmered from bones, sauces are built from scratch, pastas are rolled by hand. There are no shortcuts, only the careful orchestration of time, technique, and passion.
Yet, what setsIron & Grape apart is not just the food—it is theintangible sense of hospitality that Kelli Misener brings to the experience. A true front-of-house artist, Kelli possesses an innate ability to create a welcoming atmosphere, ensuring that guests feel not merely served, but embraced. She understands the rhythm of a dining room, the delicate balance of attentiveness without intrusion, and the subtle magic that turns a meal into a memory. She also brings her own creative touch—cocktails withclever, story-rich names like Dirty Girl Martini, each infused with a narrative that deepens the experience of every sip.�
However, the significance of this opening extends beyond its owners.Iron & Grape is located in the former home ofBogey’s, a beloved institution whose presence in the town was nothing short of legendary. When the previous owners retired, there was an undeniable sense of loss—a cherished gathering place, a landmark of familiarity and warmth, had closed its doors. Yet, in an extraordinary turn of events, the transition from Bogey’s to Iron & Grape has become a testament to both continuity and renewal.
In a move rarely seen in the restaurant industry, the Miseners have been blessed torebuild with most of the very same team that once made Bogey’s such a treasured establishment. Most of the former staff, many of whom had spent years honing their craft within these very walls, have returned with an infectious enthusiasm. Their pride in their work is palpable.Dressed in classic black, they move through the dining room with a confidence and joy that has become increasingly rare in the hospitality world. One returning server, who spent a month of the near three month transition traveling in Thailand, now finds himself deepening his understanding of complex wines under the Misener’s guidance—proof that education and growth remain at the heart of this endeavor.
Perhaps the most poignant moment in this transition was witnessed at a recent pre-opening dinner.The former owners of Bogey’s sat among the guests, a symbol of both legacy and support. Their presence underscored a powerful message—change, while often difficult, can be a force for good. In a town where traditions hold deep roots, Iron & Grape is a shining example of howheritage and innovation can coexist, honoring the past while embracing a new era.
The opening of Iron & Grape is more than the arrival of a new restaurant; it is acultural moment for DeFuniak Springs. It is a reaffirmation of the town’s ability to evolve while holding onto the values that make it special. With a seasoned chef dedicated to education, a front-of-house visionary who elevates service to an art form, and a team that radiates both skill and heart, Iron & Grape is poised to become not just a place to dine—but a place to gather, to learn, and to celebrate the shared experience of a truly great meal.
