Salumi

Editor’s Pick

$ Italian

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Yeah, this is the place you keep hearing about: the sliver of a Pioneer Square salumeria where the Batali clan proves, sandwich after savory sandwich, that scion and New York celeb chef Mario Batali isn’t their only claim to greatness. The fresh and cured meats are why. Batali’s old family recipes and apprenticeship with Tuscan butchers have resulted in a product quite unlike any other in town. It’s only open at lunch—there’s a line every day waiting for them to unlock the doors—for meaty two-fisters of porchetta or prosciutto, or aromatic meatballs, and much more. You may eat at a communal table; probably you’ll have to take it to go. You can also carry out their coppa or prosciutto or fresh sausage or (the occasional Tuesday only) gnocchi by the pound. Of course the best way to experience the glory of this food is to reserve one of their weekly private tables for 8—off a long waiting list.

Last updated: 08/17/2012