Broad Street institution Normandy Farm Bakery has been a staple for the South of Broad set for years. Lawyers, tourists, and neighbors depend on the shop for coffee, lunch, and baked goods. Now, Normandy Farm wants you to think of them for an afternoon snack of Rocky Nook oysters and a glass of gamay. From 3:00 p.m. to 9:00 p.m. daily (though, Saturday may get nixed), Normandy Farm will feature Bar Normandy.
Chef Alex Lira has created a small, affordable, ever-changing menu of snackable plates, like baccala or a salad of lunchbox peppers and potatoes. The first menu, introduced yesterday, leans Spanish. Lira says he also took some time away from Normandy recently to study the oyster programs in New York City at Achilles Heel and Maison Premiere, both heavy-hitters in the NYC food scene.
Former FIG server Philip Michael Cohen runs the beverage program, which includes well-curated wines and inexpensive local beers (plus a $2 PBR). Fans of Cohen’s appearances on Charleston podcast Effinbradio will appreciate the touch of humor added to the wine listings, which describes a muscadet as, “Crisp, lean, mineral driven white that’s been in a healthy relationship with oysters for years.”
During the day, stop by 19 Broad St. for the normal staples of coffee and chocolate cake, after 3:00 p.m., stop by for thoughtful plates and booze (though, they will pour you a beer before 3:00 p.m.).