HOME > Chowhound > San Francisco Bay Area >

Discussion

Trou Normand [San Francisco]

New place on the ground floor of the old Pacific Bell building at 140 New Montgomery. Some Bar Agricole connection, chef was the butcher there and before that worked at Adesso.

Amazing charcuterie selection. Pork pâté, rabbit pâté with prunes, and "dry guanciale" (lardo) were standouts. Fried head cheese, peas with guanciale and preserved lemon, also great. Fabulous wine list, full bar. Big booths, would be a fun place to go with a group of 6-8. They were just about ready to open a large patio area in the back.

http://trounormandsf.com

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Good place to go if one really likes charcuterie. The space is very male and refreshingly different from the current trends (dark brown leather, stone, nudes on the wall). The cocktails are fine (same profiles as a lot of places in the city and not very strong), non-charcuterie food is OK. It all adds up pretty fast though. Nibbling on charcuterie and drinking cocktails - expect to pay about $30 - 50 pp.

    1. The name (and the venerable, distinctive Norman gustatory tradition it alludes to) suggest some focus or emphasis on Calvados. (As for instance "fee verte" alludes to absinthe culture, slivovotz or rakia to the Balkan peninsula, etc. etc. etc.) But I didn't spot any such focus on the website. Lots of charcuterie and such -- casual fare.

      Would be interested to hear more about the place from someone who's been there, who also has past practical experience with the French Calvados drinking custom.

      6 Replies
        1. re: eatzalot

          I must admit to be confused by your post (perhaps I don't know enough about Norman gustatory tradition), but plenty of the cocktails use calvados (and in the alternative cognac or armagnac), and I assume you could sip on it separately if that's what you wanted.

          1. re: goldangl95

            A trou Normand is a small glass of Calvados drunk between courses in the middle of a heavy meal. Traditionally it was thought to aid digestion or revive a flagging appetite.

            1. re: Robert Lauriston

              Yes, by tradition the culinary counterpart of Liquid Plum-R™. As if to burn a hole (le trou) through the food you already et, and make room for more.

              So if you're going to name a whole restaurant that way, I am wondering where's the correspnding theme, the follow-through?

              1. re: eatzalot

                The menu's more Italian than anything else, though the pâtés tasted pretty French. I didn't see anything Norman except Calvados and cider.

                1. re: eatzalot

                  Conceptually the place is pretty half baked, and confusing, but I feel like that's getting to be more and more common.

                  I expected something a little more comfortable considering a pretty rustic menu, a walk up counter for coffee/pastries, and then the A-frame sign inviting take out lunches. The patio is the only refuge from the pretentiousness, and cold sterile feeling. It's like walking into a ridiculous boutique. Unless you really want a drink with charcuterie, I'd stick to Bar Agricole instead.

          2. I am getting old and cranky. Clicked on the dinner menu link and got a tiny-font pdf. Sheesh, in 2014? Ridiculous, I know, but unless I hear glowing reports this place will go untasted by me. Maybe some day when I'm less cranky I'll forget about their lousy web site and try it. I can only hope.

            3 Replies
            1. re: miss louella

              If you click on the menu, it expands.

              1. re: wally

                PDF viewer allows you to zoom. Unlike a paper menu. Benefits to us old people with failing eyes.

              2. re: miss louella

                It's not a PDF, it's a JPEG image. Your browser is set to shrink it to fit the window. Click it and it should appear full size.

              3. Cocktails are delightful too. I got a tip to try the Sleepyhead: wow. Super complex and refreshing at the same time. There wasn't a bad drink the two times I've been, but I think Star Daisy is next on my list.

                Any particular strategy when it comes to wine, Robert? Or is it all good?

                1 Reply
                1. re: Pei

                  The bottle list is right up my alley, it was hard to choose. I got a Graziano Lambrusco and a Rovelotti Ghemme, both went very well with the rich, meaty food.

                2. I'll add my notes to this thread from last week's visit:

                  Not having reservations, we stood at the bar for 15 or 20 minutes before seats opened up. Ironically, when we did sit down, it was right next to Chris Cosentino who was there, eating through the charcuterie menu! For cocktails, we shared an Algonquin (bourbon, lime, pineapple gum, vermouth) and a Demspey (gin, calvados, grenadine, absinthe). My friend -- who is opening a distillery -- was impressed at the alcohol-forward cocktails, mixologists, and giant, crystal-clear ice cubes. When we finally got seated, we had a small charcuterie plate (pork rillette, rabbit pâté, lonza, and coppa). We were impressed with the house-made butter but a little disappointed that the charcuterie plate did not come with any vinegar component (olive or cornichon). When we asked about it, they told us of the house-made pickles which we ordered. Nice and light, in a Japanese-sort-of-aesthetic. My friend had a second cocktail which I don't recall and - for my birthday - we were comped with a nice taster of Reserve Calvados by Lemorton. I think we would have stayed longer but for the acoustics; those high, concrete ceilings would benefit from some massive textile art to buffer the sound.