Price Scale

Once upon a time, retired Boeing engineer Armandino Batali drew on his family recipes and Tuscan butcher training to build a sliver of a salumeria in Pioneer Square, a plucky deli grew into a dry-cured Seattle institution. In 2018, his daughter, Gina, sold the majority stake in the business, and Salumi moved to larger, brighter quarters not far from its original storefront. It’s all there—the sandwiches of cured meat and gloriously unwieldy porchetta, the meatballs, the private lunches in a back room—plus actual tables and chairs (though not many) and streamlining features like to-go sandwiches and four-packs of sliced meat.

Meal Times
Good to Know
Child Friendly, Counter Service, Takeout