The Norm at Brooklyn Museum
Located inside the museum, The Norm is a purveyor of casual dining led by Michelin-starred Chef Saul Bolton.
The Norm is restaurant inspired by the cultural diversity of Brooklyn.
Developed by Michelin-starred Chef Saul Bolton, the menu encourages a gastronomic exploration of the borough’s multi-cultural heritage, incorporating Indian, Mexican, Japanese, Middle Eastern, Caribbean, Indo-Chinese and all-American elements. Chef Saul's dishes are inspired by seasonal ingredients from Katchkie Farm in Kinderhook, NY.
Designed by Anda Andrei, Bonetti/Kozerski Architecture and Design DPC, the space is inspired by the museum's maze of secret and mysterious storage spaces. Dining at The Norm affords guests the opportunity to experience the cultural institution in a entirely new way. Allows a sense of being admitted into Brooklyn Museum's inner sanctum. Guests are surrounded by the museum's priceless artwork and crates that store them, and settle into furniture by the extraordinary Nordic designer, Muuto. A rotating Collection of Artwork hangs along the wall, to include unique pieces from the museum's archives or extensions of visiting exhibitions. Each element of the space melding to seamlessly complement and complete your experience at esteemed art institution.
The Norm is a restaurant managed by
Great Performances Hospitality Group.
To complement David Bowie Is, The Norm will celebrate the life and career of Bowie with four unique dinners. The Dining Experiences will be held once a month from April to July, each highlight four important phases of the artist's body of work.
• Wednesday 12pm-7pm
• Thursday 12pm-10pm
• Friday 12pm-7pm
• Saturday & Sunday 11am-7pm
• First Saturday of the Month 11AM–10PM
• Saturday & Sunday Brunch 11AM-3PM
the Brooklyn Museum
200 Eastern Parkway
Brooklyn, NY 11238
The Culinary Team
Executive Chef Saul Bolton
Chef Saul Bolton is Great Performances’ Executive Chef of The Norm at the Brooklyn Museum and a co-collaborator on menu development and culinary operations company wide.
Chef Saul began his career in Portland, Oregon cooking at the Hawthorne Street Café. Chef Saul has worked for James Beard award-winning Chef Gordon Hamersley, Chef David Bouley and Chef Eric Ripert. In 1999, Chef Saul and his wife opened the namesake Saul Restaurant in Boerum Hill, Brooklyn, during which time they garnered and maintained a Michelin star and two stars from The New York Times. In 2010, Saul opened The Vanderbilt, and in 2013, Red Gravy. Saul is also owner of Brooklyn Bangers, an artisanal sausage company, which he started in 2011.
Chef de Cuisine Andy Mejias
Chef Andy Mejias is the Chef de Cuisine at The Norm at Brooklyn Museum, where he assists in creating seasonal, creative culinary fare reflecting the diversity of Brooklyn.
With 20 years of food service and hospitality experience, Chef Andy was born and raised in New York City and studied at the New England Culinary Institute in Vermont. After interning at The Breakers in Palm Beach, Florida, and cooking for the U.S. Open, Andy returned to New York City to work at Sea Grill and then at the well-lauded A Voce for 2.5 years. He then met Chef Saul Bolton while working at Red Gravy and followed him to Saul Restaurant, now The Norm at Brooklyn Museum.