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Trou Normand
San Francisco, CA
BarsRestaurants
140 New Montgomery St, San Francisco 94105, CA
Trou Normand was founded by Thad Vogler–a native of northern California and owner of San Francisco’s Bar Agricole. Thad began his bartending career while studying literature at Yale in the late 1980s, when he developed a passion for craft spirits while traveling through Paris and Cuba, where he learned about farmstead rum production and spirits. He has designed and managed bars at several highly acclaimed Bay Area restaurants, including Slanted Door and Camino, and his farm-based spirits program at Bar Agricole earned him three James Beard nominations for Outstanding Bar Program.
Trou Normand focuses on whole-animal butchery and house-made charcuterie using pork from Riverdog Farm and dried meats made from rare Mangalitsa pigs bred exclusively by Csarda Haz Farm and Dinner Bell Farm. They have up to 40 types of salumi and charcuterie available all-day with seasonal sides, pasta and chophouse style cuts of meat for dinner. Lunch is served throughout the week, featuring handmade sandwiches and freshly-brewed Four Barrel coffee. Their menus change daily based on the freshest, local ingredients available.
Trou Normand cocktails are based on classic turn-of-the-century recipes made with Brandies and spirits that are meticulously sourced from small-batch producers, including an exclusive selection of Armagnac, Cognac, and Calvados that cannot be found anywhere else in the United States.
Executive chef Salvatore Cracco oversees the kitchen and charcuterie program at Trou Normand. He was recently the butcher and sous chef at Bar Agricole and previously had stints at Quince, Cotogna, Blackbird in Chicago, and WD-50 in New York. He also spent several years at Adesso, where he refined his skills for whole-animal butchery and charcuterie.
Trou Normand focuses on whole-animal butchery and house-made charcuterie using pork from Riverdog Farm and dried meats made from rare Mangalitsa pigs bred exclusively by Csarda Haz Farm and Dinner Bell Farm. They have up to 40 types of salumi and charcuterie available all-day with seasonal sides, pasta and chophouse style cuts of meat for dinner. Lunch is served throughout the week, featuring handmade sandwiches and freshly-brewed Four Barrel coffee. Their menus change daily based on the freshest, local ingredients available.
Trou Normand cocktails are based on classic turn-of-the-century recipes made with Brandies and spirits that are meticulously sourced from small-batch producers, including an exclusive selection of Armagnac, Cognac, and Calvados that cannot be found anywhere else in the United States.
Executive chef Salvatore Cracco oversees the kitchen and charcuterie program at Trou Normand. He was recently the butcher and sous chef at Bar Agricole and previously had stints at Quince, Cotogna, Blackbird in Chicago, and WD-50 in New York. He also spent several years at Adesso, where he refined his skills for whole-animal butchery and charcuterie.
140 New Montgomery St, San Francisco 94105, CA
Trou Normand was founded by Thad Vogler–a native of northern California and owner of San Francisco’s Bar Agricole. Thad began his bartending career while studying literature at Yale in the late 1980s, when he developed a passion for craft spirits while traveling through Paris and Cuba, where he learned about farmstead rum production and spirits. He has designed and managed bars at several highly acclaimed Bay Area restaurants, including Slanted Door and Camino, and his farm-based spirits program at Bar Agricole earned him three James Beard nominations for Outstanding Bar Program.
Trou Normand focuses on whole-animal butchery and house-made charcuterie using pork from Riverdog Farm and dried meats made from rare Mangalitsa pigs bred exclusively by Csarda Haz Farm and Dinner Bell Farm. They have up to 40 types of salumi and charcuterie available all-day with seasonal sides, pasta and chophouse style cuts of meat for dinner. Lunch is served throughout the week, featuring handmade sandwiches and freshly-brewed Four Barrel coffee. Their menus change daily based on the freshest, local ingredients available.
Trou Normand cocktails are based on classic turn-of-the-century recipes made with Brandies and spirits that are meticulously sourced from small-batch producers, including an exclusive selection of Armagnac, Cognac, and Calvados that cannot be found anywhere else in the United States.
Executive chef Salvatore Cracco oversees the kitchen and charcuterie program at Trou Normand. He was recently the butcher and sous chef at Bar Agricole and previously had stints at Quince, Cotogna, Blackbird in Chicago, and WD-50 in New York. He also spent several years at Adesso, where he refined his skills for whole-animal butchery and charcuterie.
Trou Normand focuses on whole-animal butchery and house-made charcuterie using pork from Riverdog Farm and dried meats made from rare Mangalitsa pigs bred exclusively by Csarda Haz Farm and Dinner Bell Farm. They have up to 40 types of salumi and charcuterie available all-day with seasonal sides, pasta and chophouse style cuts of meat for dinner. Lunch is served throughout the week, featuring handmade sandwiches and freshly-brewed Four Barrel coffee. Their menus change daily based on the freshest, local ingredients available.
Trou Normand cocktails are based on classic turn-of-the-century recipes made with Brandies and spirits that are meticulously sourced from small-batch producers, including an exclusive selection of Armagnac, Cognac, and Calvados that cannot be found anywhere else in the United States.
Executive chef Salvatore Cracco oversees the kitchen and charcuterie program at Trou Normand. He was recently the butcher and sous chef at Bar Agricole and previously had stints at Quince, Cotogna, Blackbird in Chicago, and WD-50 in New York. He also spent several years at Adesso, where he refined his skills for whole-animal butchery and charcuterie.
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