About US

Normandie is a neighborhood bistro in Southeast Portland inspired by the coast. Our seafood-heavy menu focuses on small plates and packs big flavor, served alongside an inventive cocktail program and a wine list that highlights winemakers and estates led by women.

Chef Heather Kintler and Amanda and Judson Winquist founded Normandie after working together at another beloved Portland restaurant. We combined our individual skillsets – Chef Heather’s bold, technique-driven cooking, Amanda’s passion and knowledge of wine and beverage, and Judson’s deep-rooted experience in hospitality to open Normandie in late 2018.

Press Accolades

Top 50 Restaurants - Portland Monthly

“Chef and co-owner Heather Kintler draws inspiration from the semi-eponymous French region but eschews strict adherence. Calvados cocktails and appetizers—think steaming Dungeness crab beignets and decadent chicken liver mousse—hit the marble bar ahead of seared albacore dotted with uni crème fraiche and cheffy burgers draped in gooey alpine cheese, crowned with onion rings. Finish with madeleines nestled in calvados-caramel sauce to round things out—best paired with even more apple brandy—and bask in the bombastic, barely restrained indulgence of it all.”

The 23 Best Restaurants in Portland - Conde Nast Traveler

“In addition to pork rillettes, a cheese board, and a steak frites (with miso remoulade), the menu is full of surprises like prawn and crab toast; charred broccolini with peanut and sesame salsa macha and a fromage blanc mousse; and a bright and inspired hamachi crudo with pomegranate and mezcal aguachile, blood oranges, and sumac-pickled onions. Vibe-wise, this is a bustling neighborhood spot, and the beverage program encourages such conviviality with a fabulous by-the-glass wine menu and excellent cocktails.”

Best Seafood in Portland - Eater

“This Ankeny restaurant isn’t exclusively a seafood destination, but the spotlight is squarely placed on its fresh shellfish and fish filets. Meals often start with a round of oysters — raw with granita or broiled with miso butter — followed by dishes like hamachi crudo with beets and aguachile or seared albacore accompanied by uni creme fraiche. The wine list is well-stocked with brine-friendly glass pours, as well.”