Normandy Kitchen names new executive chef

Adam Droski takes over Normandy's classic American menu
Adam Droski takes over Normandy's classic American menu

Tony Nelson
The classic American cuisine and dimly lit, laid-back vibe have remained largely unchanged at downtown restaurant Normandy Kitchen for almost 70 years, but recently the management team decided to make a change in staff, naming Adam Droski to take over as executive chef. Though they promise to keep their main menu fully stocked with mid-century supper club-type favorites like deviled eggs, Cobb salad, shrimp toast, turkey potpie, and veal meatloaf, Droski will debut a new prix fixe dinner this month with some new hopeful classics.

Here's more on Droski's history in the Minneapolis restaurant industry and what you can expect to see him serving on the prix fixe menu starting on December 15.

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Prior to taking on this new role at Normandy, Droski was head chef at Bar Abilene, worked at Macy's River Room, and most recently was at the helm of the kitchen at the Nicollet Island Inn. 

On Saturday, December 15, Droski will begin offering a special $35 prix fixe menu that will include selections of duck confit cassoulet, Red Lake walleye, and a grass-fed Flat Iron steak with hand-cut frites. Desserts will include a selection of Normandy's famous homemade pies and a specialty of Droski's, a dark Belgian chocolate tartlet.

Coincidentally, December 15 is also the third Saturday of the month, which is part of Normandy's live music calendar. They'll be featuring entertainment from Minneapolis chamber jazz quartet Sublime Curve.

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The Normandy Kitchen

405 N. 8th St.
Minneapolis, MN 55404


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