. You see, an ordinary was a place to get a fixed meal at a reasonable price back in the olden days. So when Mike Lata and Adam Nemirow opened the Ordinary last year, they figured it was something they'd eventually do as a way to treat the locals.
And that day has come. On Sunday, they'll debut their Sunday Supper Fish Fry with heaping plates of Southern fried (or what they're calling fritto misto) shrimp, oysters, and seafood. The $35 cost per person includes a fresh salad or soup, a side of vegetables (and don't expect limp broccoli and hard half-moons of yellow squash — this is Mike Lata, the veggies will be seasonal and expertly prepared), and even dessert. Not a bad deal at all, considering people are lining up all around town for 3-for-$30 Restaurant Week deals.
After Sunday, they'll have Ordinary plates that will change daily. On Tuesday, Lata tells us it will be the lobster roll followed by the schnitzel on Wednesday (see pic). On Friday, expect steamed lobster and Saturday, roasted prime rib. He's got lots of ideas for ways to make these special plates really, really special.
"I want it to be an epic experience," he says. To that end, he's considering lots of different dishes: pho, paella, frogmore stew in season, shrimp pirlau, whole roasted fish in a salt crust. And he's planning to create special pairings with the soup and salad option: heirloom tomatoes during tomato season, a light soup to go with that hearty lobster roll. Oh, and be warned, the lobster roll will be retired to its weekly night. Lata says it's a labor-intensive dish, so he'd like to give it a special place each week.
Prices will fluctuate but stay within the $30-35 range, which Lata promises is an excellent deal, particularly when you consider the quality of the product and the talent of the kitchen.
Over the next six to eight weeks, Lata says they'll be experimenting with the specials and figuring out what the sweet spot is.
Just remember, they're closed on Monday and they don't open until 5 p.m. the rest of the week. The specials will be available until they run out. Call (843) 414-7060 to make your reservations.
It's always been part of the plan, to offer nightly prix-fixe deals at