That's Bananas! The Ordinary Pub Makes Brunch Great

Take everything you think you know about brunch… and completely forget it. Get ready to open your minds, and your stomach, to a brunch revolution that’s a must-try.

When you walk down into the Broughton Street basement to a dimly lit room with exposed brick walls, hand-drawn chalk art, restored bulb lights with classic rock softly playing in the background, you know you’re in for a real treat.

The Ordinary Pub, located at 217 W Broughton Street, is anything but ordinary. Owner Mike Vaudrin and his wife Brandi built this pub from the ground up themselves.

Balling on a budget, they took used table bases that another restaurant was throwing out and turned them into one-of-a-kind pieces with varied-colored stained wood stripes. They built the tables, bar top, bulb lights and liquor shelves all on their own, producing an old-fashioned style to go along with their visioned ambience.


“We like to call ourselves a gastro pub with a serious brunch problem.”

Priding themselves on being a “reimagined” pub, they’re not going to give you the same old tasteless brunch and dinner menu that you may run across in other places.

“There’s a lot of the same stuff out there, so instead of fighting with that, we created a different path,” Vaudrin explains. They pull from classic Lowcountry dishes and put a unique spin on them that’ll make your taste buds scream for more.

Take the Bananas Foster French Toast, for example. This vegetarian-friendly brunch entrée features housemade bread pudding that they’ve flash fried and cut into fingers. These crunchy, gooey-centered fries are then drizzled with Banana Fosters syrup, decorated with sliced bananas and finished off with powdered sugar. Pair it with everyday $10 bottomless prosecco mimosas, and it’s sure to be a brunch experience distinctly Ordinary. With specialty cocktails, countless housemade products and the space itself, everything is done intentionally and meticulously.

“I opened a bar and didn’t expect it to be such a big brunch place,” Vaudrin jokes. “We like to call ourselves a gastro pub with a serious brunch problem.” And who doesn’t have a serious brunch problem, anyway? 

To read more about great brunches in the Southsubscribe now or pick up the August/September issue of South magazine. 
217 ½ W Broughton St, Savannah, GA