Named for the northern French tradition of a shot of brandy between courses, this second location, from the owners of James Beard Award winning Bar Agricole, unites the pleasures of traditional mixed drinks and uncomplicated food.<br /><br />The focus of the kitchen is house-made charcuterie and salumi. As many as 40 types of charcuterie are available on the all-day menu. Seasonal sides and simple cuts of meat round out the dinner options. <br /><br />The focus of the drink menu is brandy. Many of the Armagnacs, Cognacs and Calvados served at Trou Normand and Bar Agricole are found nowhere else in the world.