Ten or so years ago if you were looking for a great brunch spot in downtown Savannah, the options were fairly limited. In fact, many restaurants were closed on Sunday. Saturday brunch? Absolutely unheard of.
Within the past few years, downtown weekend brunch has become very popular with locals and tourists alike, with enough variety to suit many different palates.
Imagine now a prime location on Broughton Street where you can gather with friends for great food that is casual and yet imaginative, where they even will take the cost of parking off your check so that you can stay and enjoy as long as you like.
When Broughton Common’s predecessor Ordinary Pub, first opened five years ago, they didn’t offer brunch. In fact, owner Mike Vaudrin had no intention of serving it. Upon a suggestion from a patron, he decided to explore the idea of “Brunch, Re-Imagined.” Ordinary Pub’s profile on the downtown scene exploded from there.
It has been a staple on Savannah’s brunch scene ever since. It is not uncommon to see a line waiting out front at opening time.
Broughton Common is Chapter 2 in the saga. Vaudrin purchased the property in September 2018 to use as a catering and prep kitchen to handle the growing business from Ordinary Pub, but in Vaudrin’s words “real necessity breeds innovation.” After a year-long buildout it has taken on a life of its own. The space has a rich history, most notably in 1902 it was the Orpheum Theatre.
The space that it seemed no one else wanted was perfect as far as Vaudrin was concerned; it already had a hood, grease traps and a bathroom, which made it a perfect choice to bring his dream to fruition.
Prior to the launch of Ordinary Pub, Vaudrin worked as a bar manager at The Warehouse on River Street. Originally from California, he relocated in 2002 for the Low Country to open a chain restaurant location. Vaudrin was only planning to be here for three months but he fell in love with Savannah.
Presently, small gatherings are frequently held in the mezzanine. The
brightly lit third floor houses a spacious area with a separate entrance that can be used for events, and also a separate bar and kitchen that is used for take-out orders.
It is evident that sustainability and preservation of history was a priority during the build-out of the space. The bartop is actually a piece of the floor that was cut out and re-finished. The mezzanine was part of the original theatre structure, and beams from it have been re-purposed as bar shelves. Tables were built from a demolished house in Pooler.
Extra kitchen space allows for a greater evolution of the menu. There are several smoked items on the seasonal menu, notably Smoked Oysters Rockefeller and Smoked Pastrami Hash. Nearly every item on the menu is made locally or in house, with the exception of the ketchup and mayonnaise.
While you won’t find an omelet on either menu, you will find plenty of fresh imaginative options. Menu offerings are as colorful and varied as the personalities in Savannah.
Somewhere between “meat and potatoes” and “pub fare”, these concepts have been re-imagined as a menu that has broad appeal. If you are the “meat and potatoes” type, the large hunk of smoked pastrami perched atop potato hash with collards and topped with fried brussels sprouts will bring a smile to your face.
Looking for something a little less filling? Pickled eggs, filled with
chorizo sausage and topped with shrimp and hollandaise is sure to satisfy. Or, how about something a little close to standard brunch fare? The duck waffle, with the complexity of sweet and spicy is a departure from your typical breakfast.
Chef Justin Grizzard has partnered with local suppliers and restaurants to bring exceptional high quality ingredients to the menu in addition to the ingredients that are made in-house, all while keeping prices and value within an accessible range.
Vaudrin emphasizes that there are no rules when it comes to what a patron should order at what time. Menu offerings include small plates for a light bite, shareable plates as well as full-size dinner entrees.
Some of that extra space means that a larger liquor room is possible. While the current wine and cocktail list already offers a refreshing and innovative departure from standard offerings, there are plans to expand even further. As it is, the happy hour cocktails have a lot to offer. Inspired by the French approach to the apertif, the cocktails are fresh and effervescent to go along with the menu offerings. Libations such as the Improved CAP and the Bicycle Thief Negroni offer a new twist on classic vintage cocktails.
Going forward Vaudrin hopes to continue to evolve as a Gastropub with broad appeal. While there is already a local following of regulars, often times tourists come back several times during a visit, or even in passing through. Whatever the future holds, both Broughton Common and Ordinary Pub have secured a place in the community as a staple in Savannah’s growing eclectic food scene.
# # #
