Selden Standard

Nothing brings us more joy than a great meal with friends. Sharing that experience is at the heart of why we opened Selden Standard. And central to that experience is Chef Andy Hollyday’s food – flavors born in local farms, captured at the peak of foodthe season, prepared in our wood-fired oven, and served small plates-style in perfectly shareable portions. 

Our fare – inspired by our love of fresh, local flavor – is probably best described as New American small plates. Rather than being beholden to one cuisine, our focus is on providing delicious, rustic, fun food to our guests. We’ve provided some recent menus above, but since we’re a seasonal restaurant, expect them to change (almost) as frequently as the weather. Come ready to have a good time with your friends and family; and come ready to eat.

From our point of view, what’s in your glass is as important as what’s on your plate. As with the food menu, our beverage offerings are carefully chosen, frequently changing, and always interesting. Wine and beer are agricultural products, so we treat them as such, picking drinks from small producers with a hands-on approach. Our original cocktails are crafted from mindfully selected spirits, seasonal fruits, and house made ingredients. Many of our offerings are fairly uncommon, so you’ll always be able to try something new.