Stumbled across Norman recently while checking out A/D/O – the creative workspace and start up accelerator funded by Mini/BMW in Greenpoint.

Had lunch there twice (amazing). And just got my reservation for their inaugural orange wine dinner series starting November 1.

Here are more details on the menu as well as background on Norman:

• Norman is a contemporary restaurant, cafe, bar. It has a stellar in-house bakery.
• Open for breakfast, lunch and dinner
• Standouts on the menu include:
• Buffalo milk yogurt (made in-house and absolutely sublime). It’s served with rhubarb preserves, sunflower seed granola and lemon verbena. Reminded me of the skyr yogurt panna cotta I had while in Iceland
• Cured Salmon served on the most phenomenal Oland wheat bread bun (baked on-premise) and served with cream cheese and pickled beets
• Slow Roasted Pork Sandwich with salted cabbage, pickled carrots, dijonnaise and again, served on their home-baked wheat bread bun (photo below)
• The dinner menu is a bit more challenging but I’m intrigued to check it out.
• The restaurant was conceptualized by Fredrik Berselius (owner/chef at Aska) and Claus Meyer (culinary entrepreneur, owner Agern and the Great Northern Food Hall in Grand Central Station, co-owner of Noma!)
• Restaurant was designed in collaboration with nARCHITECTS and Christina Meyer Bengtsson (Claus Meyer’s wife)
• Norman is centered around an open kitchen with a long marble bar, detailed tiling and soaring windows overlook Wythe and Norman Avenues.
• Chef is Andrew Whitcomb (formerly of Colonie)

Read on below for two other new indulgences on my radar – an amazing new bakery (and instagram hot spot) and a “treats” shop within the new Kith Emporium. Both opened last week. Also more photos of Restaurant Norman at the end of the feed.

Supermoon Bakehouse (120 Rivington at Essex Street)

 

This absolutely gorgeous new bakery (out of San Francisco) opened October 7th.

• Every detail screams instragram: design, furnishings, merchandising, iridescent packaging, the color PINK, and most of all the beautiful display of pastries.
• It’s a follow-up to San Francisco’s popular Mr. Holmes Bakehouse, where the cruffin — a croissant baked like a muffin — was born. And then something happened – nobody knows the details – but the baker, Australian Ry Stephen, suddenly and surprisingly decamped to NYC.  Many believe it has something to do with the break-in at his bakery and the theft of his recipe books.
• The co-owner, and designer of the space, is Aron Tzimas (another Aussie)

Here’s what we tried – both absolutely divine:

Banana Split Sundae Twice-Baked Croissant

• Caramelized Sous Vide whole bananas, banana caramel sauce, creme patissiere, chocolate almond creme, topped with chocolate fudge, banana caramel, dehydrated banana, gold leaf and torched meringue

 

Chocolate Croissant

• Creamy Dark Chocolate Ganache Filled Bi-Colored Croissant with Cacao Nib Nougatine

 

Treats Bar & Café at Kith (337 Lafayette Street)

Make sure you check out the ice cream shop on the 2^nd floor of the new Kith HQs.

 

 

• It has a diner vibe and is a cool spot to hang out and enjoy your milkshakes or ice cream sundaes.
• You can build your own adding any of their 23 different cereals and 21 different mix-ins including 4 different kinds of milk OR you can order one of their signature specials (which we didn’t see until we had already placed our order).

 

Note: You have to eat at the Treats bar or get the everything packaged to go. No eating in the store.

 

MORE ON RESTAURANT NORMAN