Located just inside The Brooklyn Museum, The Norm is a purveyor of casual dining led by Michelin-starred Chef Saul Bolton.
The Norm cuisine is 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 takes inspiration from 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 Brooklyn Museum in a entirely new way, giving the sense of being admitted into the cultural institution’s inner sanctum. Guests are surrounded by the museum's priceless artwork and the crates that store them, settling into furniture by the extraordinary Nordic designer, Muuto. A rotating collection of artwork hangs along the wall, including unique pieces from the museum's archives or extensions of visiting exhibitions. Each element of the space melds to seamlessly compliment and complete your experience at the esteemed art institution.
The Norm is a restaurant by Great Performances Hospitality Group.
From February 7 - May 12
March 17: The Norm will be closing at 4:00 pm
Monday - Tuesday | 12:00pm - 4:00pm
Wednesday | 12:00pm - 6:00pm
Thursday | 12:00pm - 10:00pm
Friday | 12:00pm - 6:00pm
Saturday & Sunday | 11:30am - 6:00pm
Saturday | 11:30am - 6:00pm
Sunday | 11:30am - 6:00pm
Brooklyn Museum's monthly night of free art & entertainment, when The Norm extends its hours to accommodate our late night guests.
First Saturday | 11:00am - 10:15pm
Ground Floor of
The Brooklyn Museum
200 Eastern Parkway
Brooklyn, NY 11238
Our Culinary Team
Executive Chef Saul Bolton
Chef Saul Bolton is Great Performances’ Executive Chef at 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 winners Chef Gordon Hamersley, Chef David Bouley and Chef Eric Ripert. In 1999, Chef Saul and his wife opened the eponymous 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 the Brooklyn Museum where he assists in creating seasonal, creative dishes 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, Chef 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, and now The Norm at the Brooklyn Museum.