Originally known for our various interpretations on meatballs, ORBS is much more than just balls. Check out our menu including brunch options like the Breakfast Burger, Balls & Biscuits, and French Toast.
The menu has evolved from small spheres of meat to an ode to fresh ingredients and farm-to-table fare, with the help of the restaurant’s former executive chef Steven Lara and former sous chef and new executive chef Matt Adrian.
Katharina Jackson has been with Orbs since pretty much the beginning. “I bartend, I serve, I do a little bit of everything,” she says, adding that the transition from Lara to Adrian in the kitchen has been pretty seamless — Adrian had been making menu changes and creating new dishes for some time.
The menu started to evolve with the addition of brunch service with a playful menu full of tongue-in-cheek terms. You can order the Morning Wood breakfast special (eggs, Berkshire bacon, two sausage balls, biscuits and gravy, and chorizo hash) and bring your leftovers home with you in a paper “Ball Sack.” The Vermonster ($15), Orb’s spin on chicken and waffles, adds Berkshire bacon, beer cheese, egg, and a spiced maple syrup.
“We realized how well the brunch menu was doing and we wanted to pull in dinner to be just as updated, fresh, interesting, and unique,” Jackson says.
Changes to the dinner menu happened slowly but significantly, to the point where the only balls on the menu are in a dish called the O.G. ($12), which features Angus beef meatballs, tomato, pecorino, basil, ricotta, and baguette.
“We still get people asking about the balls, and we will ‘special’ things back on the menu,” says Jackson. For example, a falafel ball that used to be on the menu has returned with a new twist that includes Sumac yogurt, fresh pomegranate, and a mint chimichurri. Also on the updated menu is bone marrow ($8), marinated with mushrooms and Cipollini onion, and served in the bone with marrow-rendered breadcrumbs and rustic bread.
Orbs has always featured craft cocktails and has recently added to its staff Chrystal Wiegand, who brings an extensive knowledge of craft beer and whiskey. They have a rotating wine list and always feature prosecco on tap.
“The farm-to-table concept extends to the bar,” Jackson says, adding that the cocktail lineup incorporates seasonal fixings such as shrubs and the ingredients used in the simple syrups.
Orbs Restaurant & Bar is located at 758 South Avenue, and is open Wednesday and Thursday, 5 p.m. to 10 p.m.; Friday, 5 p.m. to 11 p.m.; Saturday for brunch from 12 p.m. to 3 p.m., and dinner from 5 p.m. to 11 p.m.; and Sunday, for brunch from 11 a.m. to 3 p.m. 471-8569. orbsrestaurant.com.
UPDATE: Orbs is now permanently closed.
ORBS is my go-to every single time I’m making brunch plans. If I could live off of one thing for the rest of my life, it would be the Sammich! It’s vegetarian and can be made vegan. Even my non-veg friends love it and prefer it over their food.
The poutine can also be made vegetarian (like many other item on the menu) and it is SO FRIGGIN GOOD!
I will update once I’ve made it here for dinner!
The staff is always super friendly, welcoming and attentive. No complaints on my end!
Interesting menu selections and preparations….So a must go to spot for sure!
Great vibe from the moment we arrived with a welcoming greeting, and terrific wait staff and service!
We made reservations for nine but ended up being a party of seven. Our waitress was as pleasant as could be in rearranging the table set up.
We started with a carafe of prosecco and blood orange juice with blood orange cognac…Soo delicious!
Our meals were varied with a few ordering the Breakfast Burger….A freshly ground beef patty with cheese, bacon, avocado on a toasted bun that was accompanied by a perfectly cooked and non greasy chorizo hash!! I ordered the Herevos Ranchero…A super enjoyable dish of tender brisket with a mildly spicy sauce served on a fresh Masa taco with two fried eggs that was also accompanied by the delicious chorizo hash!
The only complaint on this masa taco was that it had a super heavy texture, which was the only unpleasant aspect of this dish. Another entree enjoyed was titled Toast! It was a lightly toasted slice of pumpernickel bread, avocado, fried eggs, served with a small fresh leafed mixture of greens…..Light and satisfying and yummy was what the diner said ! Lastly the final dish ordered by our group was Asparagus!
They raved over the simplicity and deliciousness of this dish! I wish I could give more details on this dish but it was down and across the table from where I was seated. All I do know was that it was stellar according to the other diners!!
We all enjoyed everything and are definitely going back! It was a lovely brunch on such a special occasion as Mother’s Day!