Same Salumi, Different Day

It's a New Era at These Beloved Seattle Food Institutions

Seattle’s recent flurry of restaurant ownership changes includes Mashiko, Salumi, and Piroshky, Piroshky.

By Allecia Vermillion October 22, 2019 Published in the November 2019 issue of Seattle Met

The meat goes on at the new Salumi.

The History: In 2009, Hajime Sato thrust his West Seattle sushi bar into unfamiliar, more tenable waters, making Mashiko the city’s first all-sustainable sushi restaurant.

The Handoff: Sato moved to Detroit to focus on his wife’s health; in June 2019, he sold the restaurant to three longtime employees—Allison Hill, and chefs Brandon Wicks and Mariah Kmitta.

What’s New: The kitchen is making more ingredients in house, which is great, but the new online reservation option? That’s a game changer.

The History: Estonian-born baker Vladimir Kotelnikov and his wife, Zina, started selling his native stuffed pastry specialties at a counter in Pike Place Market in 1992.

The Handoff: The Kotelnikovs’ son, Oliver, ran the business for years with his now-former wife, Olga Sagan. She took it over completely in January 2018.

What’s New: Sagan’s been busy. She added a food truck and a new location, amped up Northwest vendors (Tillamook cheese; beef from Double R Farms), and reworked the dough recipe this spring to add several vegan options.

The History: Boeing retiree turned cured meat maestro Armandino Batali opened his tiny Italian deli in 1999, later a family affair with daughter Gina and son-in-law Brian D’Amato.

The Handoff: When Gina and Brian started contemplating retirement, a pair of food lovers and Harvard MBAs named Clara Veniard and Martinique Grigg impressed them enough to approve a sale.

What’s New: Well, that bigger, brighter new location in Pioneer Square, for starters. A new production facility in Kent should end those holiday salumi shortages.

Share
Show Comments