[2][3] The small restaurant was reportedly "made up of 95% reclaimed industrial materials",[4] and raised pasture-fed cattle on the owner's private ranch in St.

[5] Salad options included Caesar with chicken, salmon or bay shrimp, as well as a spinach variety with hard-cider vinaigrette.

[2] The "quirky" brunch menu included breakfast salads,[11] egg-and meat entrees, pancakes, and fritters.

[12] The dessert menu included Ms. Margaret's chocolate-chip bundt cake topped with whipped cream, a tribute to the cook's neighbor from North Dakota.

[14][15] Drew Tyson called Industrial a brunch destination in Thrillist's 2014 overview of recommended eateries for the Alphabet District.