Recently opened restaurant Trou Normand, owned by Thad Vogler and commanded by chef Salvatore Cracco, promises to have an extensive selection of charcuterie offerings, a unique apple brandy based cocktail menu, and a dynamic restaurant bar setting. We headed over to sample the restaurant’s preserved meat selections and other menu offerings. Did the restaurant meet our expectations? Let’s find out.
Ambiance / Exterior
Whist Cocktail – aged rum, calvados, sweet vermouth
Fennel Salami – Sicilian Fennel Seed
Sausage Plate – Fennel & Basil, Chicken Sausage
Whole Petrale Sole – White Wine Sauce, Chive
Roasted Spring Alliums – Garlic Vinaigrette
Apricot Mission Pie
Clearly, chef Salvatore Cracco (who was the butcher at Bar Agricole) has a knack for fermented and cured meats as the quality of the salami and pâté were exceptional. However, the fresh variety of sausages suffered from dryness, large hard fat bits, and chewy casings. There were additional flaws in our cocktail and other entree selections. More focus and attention needs to be directed to the cocktail ingredients, vegetable cooking techniques, dish accompaniments and table arrangements. For now, it’s a work in progress.