Located inside the Brooklyn Museum, The Norm is a purveyor of casual dining from the esteemed Chef Saul Bolton.
The Norm at Brooklyn Museum is a restaurant concept inspired by the cultural diversity of Brooklyn.
Led 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. The restaurant affords guests the opportunity to experience the institution in a completely new way, with a sense of being admitted into the museum's inner sanctum, surrounded by the museum's priceless paintings and the crates that store them. The artworks reference different eras and cultures, and are hung in no particular order, as though awaiting their turn to be showcased in an exhibition.
A Restaurant by Great Performances
To complement David Bowie Is, The Norm will celebrate the life and career of Bowie with four unique dinners, beginning April 22. The dinners will highlight the important phases of the artist's body of work.
Saturday & Sunday 11am-7pm
First Saturday of the Month 11AM–10PM
Saturday & Sunday Brunch 11AM-3PM
We will be closed May 12 for a private event.
Located at 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.