Matt Gundrum, Iron Hill Brewery & Restaurant’s Director of Brewery Operations, has played an integral role in the chain’s reopening of five locations this year, including the former Huntingdon Valley location in June.
In September 2025, the chain announced the immediate closure of their 16 remaining locations. A month later, Iron Hill filed for Chapter 7 bankruptcy.
The closures didn’t last long. In February, leases were signed for five former Iron Hill restaurants, each to be run by a business corporation, and each to be reopened under the “Reborn Better” identity. The chain’s other locations and assets were sold off as part of the bankruptcy process.
The restaurants were founded in 1996 by Kevin Finn, Mark Edelson, and Kevin Davies. Gundrum has been part of the team since 2006, beginning as a server and bartender before moving into brewing and ultimately brewery leadership.
“When I first started, I wasn’t sure what I wanted to do. Brewing fell into my lap. It started as one day a week and later turned into a full-time career,” Gundrum, a Worcester native, told Glenside Local. “From there, I left Iron Hill at a time when we didn’t have as many opportunities. I went to work at a brewery in Long Island before I came back to become a multi-unit brewer.”
Today, he helps oversee the brewery side of the new locations in Center City, Wilmington, Delaware, Hershey, Lancaster, and Huntingdon Valley.
“The response to our reopening has been tremendous at all five spots. We felt that we had unfinished business, and to bring back the patrons and the atmosphere has been tremendous for us,” Gundrum said. “Our guests missed us. This was like a second home for a lot of people. A lot of our team came back as well, which I think speaks volume about the business.”
Gundrum has been joined by Walter Weddington, a regional chef who oversees the locations’ culinary facilities. He spent roughly seven years at Iron Hill’s Center City location.
“Center City was our best culinary program, and Walt’s team loved him,” Gundrum said. “He continues to put his stamp on things.”
Gundrum noted that a revamped menu rollout with 12 new items is expected in late October. Samples of those items—some of which previously existed on Iron Hill’s menus—include a mushroom Swiss burger, Garcia pizza, Louisiana chicken gumbo, pot roast, new salads, and beer mussels.
“The food menu is similar to what we had in the past, but we also wanted to bring some items back. Louisiana chicken gumbo has been the most requested of the throwbacks,” he said. “The mussels are made with white iron wit beer, where most places will use a white wine sauce. The beer replaces the wine in that sense. The chicken pot pie, calamari, and the jaeger schnitzel have been longtime favorites and have been brought back as well.”
Iron Hill brewed multiple signature beers in the 2010s and has brought those back as a nod to the chain’s past, Gundrum said.
Iron Hill’s two-week Oktoberfest begins Thursday, October 17. Gundrum said guests can expect five or six German dishes paired with beers.
“We’re excited to be back in the community, and we’re so thankful for everyone who’s supported us over the last few months,” he said. “The biggest difference between then and now is putting people first. That’s our priority, and that’s how hospitality should be.”
Hours:
- Sunday 11 AM–9 PM
- Monday 11 AM–9 PM
- Tuesday 11 AM–9 PM
- Wednesday 11 AM–9 PM
- Thursday 11 AM–9 PM
- Friday 11 AM–10 PM
- Saturday 11 AM–10 PM
For more on Iron Hill Brewery & Restaurant, located at 785 Huntingdon Pike, you can visit this website.
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Photos: Erica Gutierrez