If you are looking for the ultimate place to calorie-splurge on a hearty meal high in cholesterol and price, stay clear of the Bar Normandy. Head chef Alex Lira might work in a sophisticated setting suitable to his record at The Lot, but his current bakery-by-day slash bar-by-night hotspot provides only a handful of meal selections alongside affordable prices.
Top that off with sensual jazzy tunes, an old school pub meets crab shack decor and a sturdy, what you see is what you get attitude, and you have got yourself what many perceive as one of the best restaurants in the country.
Before slurping on half a shell mounted atop a hefty pile of fresh ice, a concerned looking diner hailed the waiter over: “So you didn’t put anything on this?” asked the man with a frantic look on his face. Upon receiving a negative answer, the man seemed surprisingly pleased: “I’m glad you didn’t have that other stuff. I wouldn’t have enjoyed it.”
However, not all were feeling appreciative of the limited five dish selection, low sum of accommodating staff and peculiar approach toward culinary experiences.
The Post and Courier published a review stating: “What to make of a place like this? No doubt many diners would make a beeline for the exit: If you’re seeking tablecloths, servers, cocktails or a comprehensive and consistent lineup of dishes, Oak Steakhouse is just a few doors down.”
Yet the Bar Normandy is renowned for its ability to do things differently, rather than float in the same stream as the rest of the Charleston scene.
The place’s brilliance may lay its removal from tradition and demand to be approached in a manner inconsistent than other gastronomic experiences. And if all of the latter does not convince you to give the joint a go, the budget bargain is bound to give you your money’s worth.
