The Ordinarie’s brunch (and regular) menu reflects some changes you might have noticed. This is due to the return (as a consultant) of former head chef Chelsea Arrizon (formerly McNeill) and the departure of the space’s former chef, the heady and talented Nick DiEugenio. And while the space has hosted some stellar chefs across the year—DiEugenio or Chef Shelbi Ulm, the woman who created their stellar Just Your Ordinarie Burger back in 2022—the subtle changes have been a welcome return in a hospitality world facing one of its toughest years yet.
And yes, that menu includes the city’s best biscuit and gravy.
“It really is about returning to The Ordinarie’s original concept: a hospitable, approachable pub,” said owner Christy Caldwell. “It’s about a return to roots as a restaurant, as a team, and for myself, as an owner.”
The Ordinarie’s original concept has always been clear: An inherently American pub.
The Ordinarie—yes, pronounced “ordinary”—is, first and foremost, an inherently American pub. That can be viewed through several lenses: Through the space’s tireless examination of the role of cocktails in American history. Or how fast food can be elevated and even reimagined for a late-night menu. Or through its now-famed reinvention each year as Miracle at The Ordinarie. And like most great pubs, it is one that shifts with the hour. And that change is the point.
It’s a vibe rooted in something more romantic than trend: what Christy is channeling is the spirit of the American tavern—an institution that, by law in the early days of this country, was required to be more than a watering hole. It had to be a gathering space. A place where people could drink, eat, trade stories, debate, vent, and dream aloud. The tavern was a contradiction in the best way: equal parts escape and engagement, revelry and reflection.
By day, The Ordinarie is calm and sunlit. But by night, the lighting goes golden, the conversations louder, the live music flows—and, suddenly, strangers become neighbors under the glow of antique frames and ornate fixtures. And the food? It follows suit. Familiar but elevated, hearty yet thoughtful. The kind of dishes that comfort you without numbing you. It’s hospitality in a time when that’s become increasingly rare.
The Ordinarie’s brunch menu and its 2025 offerings.
If you remember Chef Chelsea’s original offerings that fell off the menu—her Waldorf salad and Apple Brown Betties are much-missed—or her staple items that remain to this very day—popovers, beef and barley stew, and, of course, those magical chicken pot pie bites—you’ll appreciate the brunch menu, which eschews menus of recent past.
With tweaks provided by kitchen manager Clayton Peters—like his stellar, chai-tinged strawberry jam, a separate option from the regular berry jam offered with their scones—and the city’s best biscuit and gravy (I kid you not), here’s a look at some of the offerings behind The Ordinarie’s new brunch menu.
Not Your Ordinarie Benedict: Homemade biscuit | Braised short rib | Fried eggs | Chipotle hollandaise | Scallion
Steak & Eggs: Grilled flat iron steak | Sunny side-up eggs | Tavern potatoes | Salsa verde
Seasonal Fruit and Yoghurt: Yogurt | Honey | Almonds | Assorted fruit
Chilaquiles Fried corn tortilla | Salsa verde| Pickled onions | Fresno chili egg | Cojita cheese | Fried egg (optional)
Tavern Scones: Seasonal Jam | Whipped cream
Biscuits & Gravy: Sour cream drop biscuit | Sausage gravy | Fried egg (optional)
Wild Blueberry Waffle: Whipped vanilla browned butter | Maple
Don’t forget the new drinks from The Ordinarie’s brunch menu.
Crafted by staple bar manager Kayla Bohner, The Ordinarie’s new brunch cocktails are dangerously poundable, refreshingly light, and stick to the space’s longtime love of well-crafted libations.
Pop a Top: Amante Amaro | Lemon juice | Paulaner grapefruit radler beer
Fuzzy Banana: | Rum | Lemon | Banana liqueur | Crème de violette
The Ordinarie is located at 210 The Promenade N.
 menu reflects some changes due to the return (as a consultant) of former head chef Chelsea Arrizon.){kind=link}