Traditional recipes

Creative Dishes Are “The Norm” in New York’s Brooklyn Museum

Creative Dishes Are “The Norm” in New York’s Brooklyn Museum

Move over, lame old cold-cut sandwiches and chicken nuggets — the coolest museum restaurant in town is about to put you to shame.

As the first museum café in the city to actually curate an exhibit within the restaurant itself, The Norm at the Brooklyn Museum is designed to look like a “storage room,” decorated with the bright green crates that the art travels in. An entire wall of paintings, hung in no particular order, reference different eras and cultures, as though they are waiting to be showcased in an exhibition. Vintage crystal glasses and plush green lounge chairs successfully round out the aesthetic and create an experience like none other.

The Norm’s music playlist is even curated to match the museum’s current exhibits.

Featured on the “Snack” menu is the Bombay snack mix, a riff on Southern Indian mix with spicy fried legumes, coconut, cilantro, red onion, and limes; homemade jerky; an assortment of meats and cheeses; and chicharrones al pastor, fried pork skin accompanied by a salsa made of tomatoes, pineapple, and other ingredients.

After being open just a week, the waitress was able to make a recommendation, based on customers asking for red wine vinegar for the chicharrones, which is actually a high-end version of pork rinds, so that it “cuts through some of that barnyard pork flavor.”

“The Garden” section features an innovative roasted carrot salad served with bulgur, Medjool dates, sumac, and spiced yogurt; and curried cauliflower, fried twice in herb infused batter, tossed with curry leaves, cilantro, pickled yellow raisins and pickled mustard seeds, and topped with micro-planed Pecorino sardo.

Entreè highlights include Tonkastu-style ramen, its rich broth cooked for 48 hours, and Free Bird Farms roast chicken, a local cage free bird braised in traditional chocolate-tinged mole poblano served with a tamale and watercress salad.

The restaurant is named after Brooklyn Museum Trustee Norman Feinberg, who donated the funds needed to re-imagine the former Saul’s restaurant space.

“The Norm speaks to Brooklyn’s amazingly diverse communities. It’s inspired by the Brooklyn Museum and by the borough’s neighborhoods, streets, and avenues. We live in Brooklyn, eat in Brooklyn and love in Brooklyn!” said chef Saul Bolton.

Props to Chef Bolton to agreeing on the name change­.

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To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.


To Honor Frida Kahlo, the Brooklyn Museum Has Made Over the Norm’s Menu

The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

In accompaniment to Brooklyn Museum exhibit Frida Kahlo: Appearances Can Be Deceiving, the menu at the Norm will feature a variety of Mexico-inspired dishes and cocktails, from Oaxacan-style enchiladas to horchata French toast.

The Brooklyn Museum is saturated in color for this spring’s Frida Kahlo exhibit, right down to the food. The museum restaurant, The Norm, which is operated by Great Performances, is hosting a series of residencies and other programming to accompany the iconic artist’s work.

Frida Kahlo: Appearances Can Be Deceiving, running February 8 through May 12, displays not only Kahlo’s work but articles of her clothing and other personal effects, offering a broader context to the paintings. This extends to the interior as well as the menu at the Norm, which has been redesigned by executive chef Saul Bolton along with chef de cuisine Andy Meijas and now features a variety of dishes and cocktails inspired by Mexican dishes and flavors, from Oaxacan-style enchiladas to horchata French toast on the brunch menu.

Brooklyn Museum restaurant, the Norm, is hosting a series of chef’s residencies and other programming to accompany the iconic artist’s work.

That’s just from the in-house team. Throughout the exhibit’s run, The Norm will be hosting several chefs from around the city who specialize in Mexican cuisine, who will contribute their own perspectives to the menu. The first partner chefs are Sue Torres, TV personality and consultant, and Carlos and Felipe Arellano of Chela in Park Slope, who have already added their dishes to the lineup, like Torres’s flautas de camarones and the Arellanos’s huarache de nopales.

Other programming during the exhibit’s run includes pop-up food kiosks operated by the partner chefs on First Saturdays, a family program hosted by Sue Torres, and a pop-up “Mexican Marketplace” in the museum lobby offering pastries from Mi Mexico Pequeño, a special Oaxacan coffee blend by Brooklyn Roasting Company, and various other Mexican drinks and snacks, running through the duration of the exhibit.