The managers of local icon Elsa’s on the Park (833 N. Jefferson St.) have gotten the message. Fans of the 44-year-old Cathedral Square bar-restaurant loved the original menu – the Just Broccoli appetizer, Greek Maiden burger, pork calabrese sandwich, to name a few – and wanted it back.
In recent weeks, Elsa’s answered the call, adding back about 85% of the original menu while also keeping the most popular new items they’d added back in December.
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“We’re just listening to our customers,” confirms general manager Chris Collins, nephew of owner Karl Kopp.
You may recall that Elsa’s closed in fall 2024 to remodel its kitchen. One of the upgrades was adding a pizza oven, which is responsible for the eight different 12-inch pies that joined the rebranded menu. There’s a reason Elsa’s is not bringing back all of the old favorites – it’s space. The pizza oven is a “large and heavy investment in real estate” that “significantly reduced” the fryer space in the kitchen, Collins says. Less space, fewer fried items – such as the chicken wings. They’re not coming back. Other popular items from the past not returning are the grilled vegetable appetizer and the nachos.
If you’ve patronized Elsa’s for any length of time prior to the rebrand, you likely know about the Monday chicken tradition. For decades, Elsa’s has paid homage to its sister restaurant in Scottsdale, AZ88, by switching up the pork sandwiches (and salad) for chicken. Same preparation, just a different protein. Every Monday, all day. That’s back, too.
Even though the menu had changed in the rebranding, the essence of Elsa’s has stayed the same. Most bars/restaurants at some point feel dated. I would argue that Elsa’s never has. One way they keep things fresh is their approach to art, particularly in the last 15 years or so. The rotating installations are modern, moving reflections of and about life. The current work is about longevity and perspective. Artist Cristian Candamill recorded the irises of every staff member – some who’ve worked there for decades – and created a digital installation of 3D eyeballs arranged on the north wall. The intention is to reflect “what Elsa’s looks like through the eyes of its staff,” Collins says. It’s both fascinating and a little deliriously unnerving – which together creates this anticipation for what will come next. Elsa’s “generally” shows five different installations a year, Collins says.
“We had a bartender here named Jim Sweeney,” Collins says. “He was here for 40 years and he always said Elsa’s is an affordable luxury.” It still is.
