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Tuesday, July 12, 2016

Brewsday Tuesday: Local breweries and food trucks

Posted By on Tue, Jul 12, 2016 at 9:01 AM

click to enlarge NORA MCGUNNIGLE
  • Nora McGunnigle

Many breweries want to offer food to visitors at their taprooms, but opening a kitchen is big leap. Inviting food trucks to the brewery is one popular solution.

Mark Logan, owner of Second Line Brewing (433 N. Bernadotte St., 504-248-8979; www.secondlinebrewing.com), says food trucks are good for customers and breweries alike.

“The customers like that they can purchase food to go along with the beverages, and the nightly variety just adds to the attractiveness for our patrons," Logan says. "As a brewery owner, having someone else handle the food end of things is one less issue I have to deal with with regards to staffing, inventory, equipment and regulations.”


Currently, three local breweries have a rotating schedule of food trucks to satisfy hungry customers.

Second Line's current schedule is as follows: Wednesday features Bonafried Truck; Thursday is Frencheeze; Friday has Fete au Fete Strategy (formerly known as the King Creole truck); Saturday brings Saigon Slim's; and Sunday is Dat Dog food truck.

Courtyard Brewery (1020 Erato St.; www.courtyardbrewing.com) hosts food trucks every night except for Monday, when newcomer C&C Meat Factory barbecue pops up. On Tuesdays, Frencheeze sets up shop; on Wednesdays, it’s Taceaux Loceaux; Thursdays features Taylor Made Wings on the Geaux; Fridays bring Saigon Slim's; on Saturdays, it's The Supper Dome; and on Sundays, La Cubana visits.

Urban South Brewery (1645 Tchoupitoulas St., 504-517-4677; urbansouthbrewery.com) doesn’t have a set schedule of food trucks, but it recently partnered with My House NOLA to host a food truck roundup and plans to make it a monthly event. Between roundups, owner Jacob Landry says he’s partnering with Slice Pizzeria for delivery to the brewery.

“There are huge benefits to having food on premise, as it gives folks a reason to stay longer and helps round out their experience,” Landry says. 

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