Popular Baton Rouge Tavern Preparing to Relocate Close to Tigerland

The Green Rabbit Tavern strives to become a welcoming 'third space'

Brett Llenos Smith News Writer
The new location of the Green Rabbit Tavern is currently under construction. (Image credit: Official Facebook page)

Popular neighborhood spot Green Rabbit Tavern is preparing to welcome back its Baton Rouge regulars at a new location in September. The bar is set to reopen close to Tigerland at 5201 Nicholson Drive, Suite F, following a move from its former home at 4612 Bennington Ave.

Owner Billy Scott told What Now New Orleans that the transition comes after a period of transition for the tavern. However, the mission remains the same: providing a welcoming environment for every type of patron.

“My vibe at a bar has always been you want to feel comfortable. I think that was the biggest thing—everybody felt like they could show up by themselves, or they could show up with a group of 20 friends and still feel fine,” Scott said.

While the new location sits near the Tigerland area, Scott emphasized that the tavern is not targeting college students. The space will feature classic amenities including pool tables, dart boards, and an extensive beer selection.

Scott envisions the tavern as a vital part of his customers’ daily routines — somwwhere they can go to unwind with familiar faces.

“It’s kind of like a ‘third space,’” Scott said. “A place that’s not home, not work, but where you can just go and hang out and relax for the day.”

The tavern will focus strictly on its bar program for the initial launch, though Scott noted that a food component could be added down the road.

Love our content?
Add WhatNow as a preferred source on Google to see more of our trusted coverage when you search.

Be the First to Know

From new restaurant openings to exciting retail launches and real estate insights, be the first to know what’s happening in New Orleans

Share This Article
Follow:
Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *