Norm’s Diner Is the New Breakfast Oasis That West Village Needs #DetroitFood

Justine Castle Photography

Expect lox plates, fluffy pancakes, and biscuits and chorizo gravy

West Village will soon have a cozy all-day breakfast and lunch spot when Norm’s Diner opens its doors at 8029 Agnes Street later this week. Founded by Elise Gallant and Danielle Norman, the opening is set to take place on Thursday, October 24.

Situated next to Fauno Floral, the Red Hook, and Eugenie, Norm’s Diner occupies the space that formerly housed a location for Yum Village. After about six months of renovations and preparation, the space now exudes a simple, yet well-executed midcentury vibe, thanks in part to the gold leaf lettering by local painter Kelly Golden that accents the diner’s front windows.

Expect a variety of breakfast staples, including, biscuits and gravy made with homemade biscuits and chorizo gravy; a lox plate with rye toast and onion schmear; or for lunch, try a crispy chicken cutlet with green goddess dressing; or a turkey club with an herby mayo spread and bacon from Nueske’s Applewood Smoked Meats. To drink, sodas, iced tea, and lemonade are available, as is drip coffee, orange juice, and a selection of malts and shakes. Other personal touches include fries as garnishments for the malts (you know you’re dunking your fries in the shake anyway), old family photos, and a blush pink phone.

Justine Castle Photography

Justine Castle Photography

Gallant and Norman previously operated a food and beverage program at a battery startup in Novi, feeding some 500 workers daily — a gig the two liken to running a school cafeteria. During that experience, they practiced zero-waste principles, including composting, and used locally-grown produce.

“One thing that I’m really passionate about is keeping food prices for the consumer at an approachable and accessible cost, and one way of doing that is just by practicing that low-to-no waste model, which means, obviously smart prepping and planning, but being able to be creative and utilizing by-product,” says Gallant. “What some restaurants might throw away, we will use here.” For example, Gallant says she might take scraps of herbs and turn them into a pesto or a chimichurri. The reason behind implementing a low or no waste kitchen is related to the state of the environment and climate change, she says, but it also helps to keep costs low for the customer.

Gallant cut her teeth in restaurants by staging (a type of restaurant internship) and working at Mabel Gray in Hazel Park, where its chef James Rigato encouraged her to complete her culinary degree from Schoolcraft College. She went on to hold other stints in the local industry, including at the now-defunct Rose’s Fine Foods and Bon Bon Bon.

Norman says she’s been working in restaurants for about 15 years, including at Mudgie’s Deli beginning in 2013. She went on to complete a degree in psychology and took a job as a project manager for an energy storage company. During the duo’s time managing the food program at the battery company, they realized they made a good team.

Prior to landing on the West Village property, the two envisioned opening Norm’s in northern Michigan. That’s when Gallant and Norman came across the space on Agnes.

“We had really great timing with this space here in West Village,” says Gallant. “We shared our business plan with the landlords. They loved it. They really thought it would be a great fit for the neighborhood. So did we. So we just kind of went for it.”

Norm’s Diner is located at 8029 Agnes Street; open 8 a.m. to 4 p.m., Thursday through Monday.

from Eater Detroit - All