In 2013, the Brooklyn Museum tapped longtime Brooklyn chef Saul Bolton, to oversee its culinary operations. Bolton originally moved his eponymous Michelin-starred restaurant into the space, then revamped it into the Norm. In a nod to the borough’s diversity, the menu features a wide variety of dishes, from ramen to spiced oxtail to stewed okra -- all of which can be eaten in the presence of art from the permanent collection. Be sure to try Bolton’s pan-roasted chicken, which best shows off his approach to New American cooking, featuring ingredients of the South (stewed okra) and Italy (Tuscan kale and Castelvetrano olives).
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