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Bar Normandy

Photography Shell RoysterPhotos 8Issue November 2017
A Shell of a Time - Pristine oysters, curated wines, and national acclaim: if it sounds like a white-tablecloth affair, Bar Normandy begs to differ.Night Shift: Philip Michael Cohen (left) and chef Alex Lira convert Normandy Farm bakery into Bar Normandy.Raise A Toast: When a quirky restaurant takes up residence inside a bakery, beautiful bread is expected. Lira’s daily “toast,” a rotation of crunchy Normandy Farm baguettes rubbed with olive oil and topped with an array of ingredients, such as beluga lentils and seared pork belly, makes for a hearty starter.Mix It Up: Daily salads are combinations of whatever fresh ingredients Lira has on hand, like thickly sliced cucumbers tossed with squash, almonds, and feta.Depending on the time of day, passersby are drawn into the old Jacobson building by the smell of freshly baked bread or savory small bites.Bar Normandy diners enjoy glasses of wine from a well-curated but inexpensive listGuests gather in the cozy interior space.Snacks offered include scrapple, a pork patty topped with local shrimp.

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