Wrong Iron On The Greenway
Bar · Mid-City ·
Lively beer garden with 50 beers, 10 wines, 6 cocktails on tap
Lively beer garden with 50 beers, 10 wines, 6 cocktails on tap
"I noted that Torres’s most recent project was Wrong Iron, a beer garden on the Lafitte Greenway that opened in January." - Clair Lorell
"I mention that Wrong Iron is a recently-opened beer garden that has joined new developments along the Lafitte Greenway pedestrian and bicycle thoroughfare." - Clair Lorell
"A 5,000-square-foot, “fun” beer garden along the Lafitte Greenway from the owners of the Bulldog will open its doors this Sunday, January 13. Named Wrong Iron after the railroad term for a track on which traffic runs the opposite direction, it sits at 3532 Toulouse on land owned by developer Sidney Torres and was developed by Herb Dyer with partners Billy Good and Rusty Smith; the owners handled delayed sewer and water-line work themselves before opening. I expect a wide drink selection—50 beers and 24 wines on tap plus a cocktail menu—with food trucks providing dining at first while a kitchen and grill are planned for rotating chef pop-ups and private events. The outdoor, dog- and bike-friendly space features fire pits and games like corn hole and bocce, is about a quarter-mile from Bayou Beer Garden, and will have TVs tuned to the Saints–Eagles game for the opening." - Clair Lorell
"A 5,000-square-foot beer garden is planned for the Lafitte Greenway in Mid-City, where Wrong Iron will join Bayou Bicycles and is set to open in December pending utility connections. It comes from the owners of the Bulldog and is being billed less as a craft-focused bar and more as “a fun beer garden,” with some 50 beers and 24 wines on tap plus cocktails. The tree-lined outdoor space will feature fire pits and games like bocce, while a smaller indoor area housing the bar will be finished in brick and wood and modeled after an old-fashioned rail station (a nod to the Greenway’s railroad past). A kitchen and grill are planned to arrive after opening, but food service will be handled via visiting chefs and pop-ups, with spaces for food trucks to park and serve." - Tim Forster
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