the goat in the grove at iron & rye comes with goat cheese, avocado and sous vide eggs. photo by lauren healey

First Look: Iron & Rye in The Grove


The Grove is home to a new all-day breakfast bistro with a focus on Belgian liege waffles with sweet and savory topping combinations. Iron & Rye opened June 28 at 4353 Manchester Ave., in the former home of O’Shay’s Pub and under the same ownership, Amrit and Amy Gill.


“When it was a pub, it was very dark and, well, pub-like,” said general manager Wes Roley. “The owners wanted to change it up. The walls have all been repainted much lighter, and the floors have been refinished. All the track lights and pendant lights are new.”


Waffles range from sweet options like the Cinnamon Roll Waffle with a cream cheese glaze, to savory items like The Manchester Strip with sous vide eggs, bacon and Funks Grove syrup. There are also “in the middle” combos like The Bacon & Cheese Delight with harvarti, syrup and basil, as well Wafflewiches that use waffles in place of bread or buns.


“It’s not a typical waffle due to the process of actually making it,” Roley said. “It’s a dough, not a liquid batter. What really sets it apart is pearl sugar, though. Little morsels of sugar are mixed into the dough, and once it touches the iron, it caramelizes and gives tougher, harder exterior. And you get little crunches of sugar inside the waffle as you’re eating it.”


For dessert, try downtown fave Bella’s Frozen Yogurt in a house-made waffle cone. If waffles aren’t your jam, there are a few soup and salad options, too.


There’s a full bar available anytime the restaurant is open, and bottomless bloody marys and mimosas are on offer during brunch Saturdays and Sundays.


Iron & Rye is open 7 a.m. to 11 p.m. Wednesday and Thursday, 7 a.m. to midnight Friday and Saturday (The kitchen closes at 9 p.m.) and 7 a.m. to 2 p.m. Sunday. Here’s a look at The Grove’s newest waffle spot.


Lauren Healey is associate editor at Sauce Magazine.