The wing board is where Iggy's makes its case. Regular or smoked, scaled from one pound to three, the wings come dry-rubbed or sauced down a list that runs well past mild, medium and hot — buffalo blue, garlic parmesan, mango habanero, honey garlic, blueberry BBQ, peach bourbon BBQ. This is Iggy's Pub & Grub, a craft-beer pub in Fonthill, the village at the centre of Pelham in Niagara, and the wing order is the clearest first read on how the kitchen thinks: take the most predictable plate in the pub canon and detail it until choosing becomes part of the meal.
The rest of the menu works the same way. Iggy's Burger arrives with a cheese skirt, greens, pickle, red onion and a secret sauce — a house marker on a category most pubs treat as filler. The 26 Acre Haddock batters its fish in cider from a Niagara producer and plates it with apple coleslaw, tartar and lemon, with a pan-fried option and a second piece for anyone still hungry. The Meatball Grilled Cheese stacks house-made meatballs on garlic sourdough with Alabama and smoked tomato sauce; the P'Iggy Tacos run pulled pork with pico de gallo and chipotle; San Francisco Garlic Fries and a tri-coloured plate of Large Nachos cover the shareable end. The Pulled Pork Sammy alone runs four directions — honey BBQ, jerk, Cuban or curry pineapple — one familiar idea given several specific finishes. Even the section headings keep the voice going — Supper Club, Burgers and Sammies, Memories of the Good Times.
The beer is the backbone the menu is built to sit beside. Iggy's leans on local craft taps, and almost everything on the food side is made to share a table with a pint — wings, tacos, poutine, nachos, and pizza that comes paired with wings in a ten-inch-and-five or a fourteen-inch-and-ten bundle, plus a Meatball Pizza finished on a garlic-butter crust. The Cuban Quesadilla and a basket of the garlic fries sit among the small orders that exist mostly to keep a pint company. It is the unfussy logic of a pub that knows what gets ordered when a group settles in for a couple of rounds: the kind of food built to be passed around rather than studied.
What gives the week its shape is the feature board. Each day pairs a pint with a plate: a pound of wings on Monday, tacos on Tuesday, poutine on Wednesday, a burger on Thursday, then a Saturday spread of pizza, wings and a pitcher sized for a group that came together. Sunday eases into fish and chips. The board is how a neighbourhood pub earns a Tuesday as well as a Friday, sending the kitchen out beside the taps instead of behind them. Iggy's has run on this rhythm since 2013.
For a meat-forward pub, Iggy's keeps a surprising number of doors open. A vegetarian table is not stuck with a garnish — there's a house-made Falafel Dinner, a Veggie Burger, an Autumn Salad with roasted beets, butternut squash and 26 Acre cider apples, and a Spinach and Artichoke Dip to share. At the other end, the Gumbo Bowl with shrimp and chorizo and a Short Rib Dinner with smoked blue cheese give the menu a heavier register when the visit is more dinner than snack. A mixed group rarely has to argue its way to an order.
Put together, Iggy's reads as a pub that does the ordinary things deliberately — the wing list, the weekly board, the small house touches that keep a familiar menu from going generic. It is built less for the occasion than for the habit, the place a Fonthill table lands on a weeknight without much discussion. In a village this size, that steady usefulness is what turns a craft-beer pub into a default.
Iggy's is framed around local craft beer and a menu that fits that use case. The strongest orders are the ones that naturally sit beside a pint: wings, burgers, tacos, poutine, pizza, and haddock.
The weekly board gives the pub a repeat-visit rhythm instead of relying only on the standing menu. Pint-and-pound Monday, Taco Tuesday, Wednesday poutine, Thursday burger, Saturday pizza-and-wings, and Sunday fish all create clear planning hooks.
The menu stays approachable but keeps adding specific touches: cheese skirt and secret sauce on Iggy's Burger, cider batter on 26 Acre Haddock, Alabama sauce on Meatball Grilled Cheese, and a deep wing sauce list.
Wings carry the strongest single-order identity at Iggy's. The menu supports regular and smoked wings, multiple pound sizes, dry rubs, and a sauce list broad enough to make the order feel deliberate rather than automatic.
The pub-and-beer visit is central here. Iggy's pairs local craft-beer positioning with weekly pint features, wings, tacos, poutine, burgers, pizza, and fish and chips, so the drink program shapes the way the food is used.
Burgers are more than filler on this menu. Iggy's Burger has a cheese skirt and secret sauce, the Veggie Burger keeps the category flexible, and the Thursday pint-and-burger feature gives the format its own weekly lane.
Iggy's is strongest when a group wants familiar food with a little extra personality. Wings, Large Nachos, Meatball Grilled Cheese, 26 Acre Haddock, Short Rib Dinner, and pizza-and-wings combos all point to hearty comfort cooking.
The value case is practical and repeatable. Weekly pint-and-plate features, pizza-and-wings bundles, shareable nachos, and approachable pub mains make Iggy's easy to plan around without turning the visit into a splurge.
Share the nuances of your visit to Iggy's Pub & Grub in Pelham — the standout dishes, the room, the service.
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