Sure, you can choose a salad or veggie sides at Trou Normand in San Francisco’s South of Market district.
But really, this restaurant is all about the meat.
Local heritage breeds, whole-animal butchery, and up to 40 different kinds of house-made charcuterie and salumi offered daily are its hallmarks.
It is the younger sister restaurant to Bar Agricole, both founded by Thad Vogler. Executive Chef Salvatore Cracco, who heads the kitchen and butchery program, was the former butcher and sous chef at Bar Agricole.
They’ve turned the historic Art Deco Pacific Telephone Building space into an airy, industrial-hip environment with an unfinished ceiling, marble tables, over-sized tufted leather banquettes, and cool cafe artwork.
A couple weeks ago, I was invited in as a guest of the restaurant. Naturally, my husband, aka Meat Boy, tagged along. After all, this carnivore’s paradise is right up its alley.
The restaurant is named for the northern French tradition of enjoying a small glass of brandy, usually Calvados, between courses to settle the stomach and awaken the palate. Gotta love the French, right?