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Seattle Salumi newbie - what to order?

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We're from out of town, so this will be our first and possibly our last experience with Salumi. I will be getting some take-out for lunch for my husband and me. What should we order?

I've read a lot of the reviews on this board and have decided that the pork cheek sandwich is a must if it is available. What should the other item(s) be? And if the pork cheek sandwich isn't available, what should we order?

Thanks so much!!

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  1. One hot meat plate and one cured meat plate. You will be able to try almost everything they have on the full time menu for around $20.

    1. hlodesign- Is that what they're actually called? I can go up to the counter and just ask for a hot meat plate and a cured meat plate? Just wanted to make sure that I don't have to pick individual items. Thanks!

      1. Here's a link to a photo of the menu and the "Hot Meat Plate"

        http://forums.egullet.org/index.php?s...

        You don't have to (or can't) pick individual items. But make sure you ask if they can give you a few slices of lamb prosciutto. It doesn't come with the cured meat plate.

        The plates I'm refering to are in the lower right hand corner of the Sandwich Menu. "Salumi Platters"

        1 Reply
        1. re: hhlodesign

          And the "can't" is because often they run out of things. If you have real intention, follow hhlo's excellent advice and plan to take a lot home with you. That way, you can also get a grilled lamb, meatball (oh baby), or other sandwich. I think the prosciutto with goat cheese and fig confit is probably off the seasonal rotation right now, but that is a great sandwich. After you get to sit at the big table, you can always get the daily specials from the kitchen. Rustic, flavorful soups and pastas.

        2. since you're in town for several days, and seem to be interested in meaty lunches, you might also consider takeout from Cafe Zum Zum (great lamb peas curry) at 3rd and Marion, or Steelhead Diner (great beef short rib, etc. http://www.steelheaddiner.com/menus/d... ) at Pine below 1st. Closer to the Convention center (if that's where your conference is), try lunch at Barolo http://www.baroloseattle.com/pdf/menu...

          1. Here's my canonical hierarchy of Salumi sandwiches:

            1. Pork cheek. Mandatory if it's on the specials board.
            2. Oxtail. Ditto.
            3. Porchetta. Get this if the above aren't on.
            4. Margherita w/ prosciutto. Probably not available right now - it's always on during the summer.
            5. Lamb prosciutto w/ fresh mozzarella.
            6. Meatball.

            I haven't been wild about any of the other sandwiches, really - the meat-to-bread ratio tends to be too low. Better get a platter instead. Also, the gnocchi's quite good if you're there on Tuesday.

            6 Replies
            1. re: terrier

              > the meat-to-bread ratio tends to be too low

              I've had success asking them to make a whole sandwich on half the bread they otherwise would--e.g., half of a round La Panzanella roll.

              1. re: terrier

                Terrier, You can get frozen oxtail sauce to go if you ask at the counter. Needless to say, it can make a quick weeknight pasta dinner special. I second the pork check sandwich, it's terrific.

                1. re: terrier

                  Thanks so much for this post! My husband and I have also been disappointed by the meat-to-bread ratio. We'll definitely try these suggestions next time. We just moved to Seattle, so we'll fortunately have the opportunity (hopefully) to check these out!

                  1. re: terrier

                    Is there any way of knowing in advance if the pork cheek is available? I've visited several times, and today I was elated to finally see it on the board. Alas, I saw that it was out a second later. I assume no stated rotation of specials exists. Is there a pattern, frequency or seasonal tendency or anything that salumi diehards can deduce? I've been here nearly two years now and no pork cheek. It's a little embarassing, frankly.

                    1. re: equinoise

                      Call in the morning before the rush. They'll happily tell you what specials they're doing. They used to have a schedule of sorts on a little chalkboard behind the counter but I don't remember seeing it when I was there last month.

                      Given they're doing as much business as they can handle (and these days, they could start serving oscar meyer on wonderbread tomorrow and the line would still be out the door for the next 5 years until the tourists wised up), I remain pleasantly surprised with how friendly and accessable the folks there are.

                    2. re: terrier

                      Adding place link.

                      -----
                      Armandino's Salumi
                      309 3rd Ave S, Seattle, WA 98104

                    3. The plates are a good idea, but taking them to-go is missing a bet. Armandino is a local propenent of Slow Food and the Salumi common table is his contribution to our province. The homey specials are worth a look, too

                      1 Reply
                      1. re: mrnelso

                        however there is nothing un-slow [wrong] with visiting a city and taking home giant hunks of salami as souvenirs! Tip on cutting at home: store them in the freezer! They don't freeze as solid as ice but you can get a nice thin slice with a sharp knife thats perfect for making your own sandwiches.

                        That said eatting there is fun---you share a table, you get wine on the honor system--its worth the wait, especially if you are a visitor and not trying to squeeze your visit over lunch hour.

                        My husband loves the pork cheeks, I like the porcetta, We are still working on trying the lamb prosc which seems to be turning into our holy grail of salumi meat---they keep running out but someday..........

                      2. I haven't tried the pork cheeks, but the oxtail sandwich, when available, is oh-my-god good. Unfortunately, it isn't usually available (I work near Salumi).

                        1. Unless you are really into cured meats go with a hot sandwich. If you were lucky to go last week they were offering the only chicken sandwich they ever make; the marco polo. It was pieces of chicken with wasabi sauce, prosciutto and hot peppers. Sounds strange, tastes great (they say it is east meets west). The pork cheek and porchetta are good and fatty. I also like the meatball a lot. Personally Im not big on the grilled lamb, but either way you should be walking out of there with a pretty darn good sandwich.

                          1. I usually go for the mole salami sandwich, with fresh mozzarella, on the baguette, with no onions or peppers. For a truly mind blowing experience, nuke this combination at home in your microwave oven for 25 seconds or so.

                            1. If you're going to pass through Pike Place Market look for the Creminelli Fine Meats stand. Their truffle salami was named 1 of 10 best new products of 2008 and they have a bunch of varieties.

                              http://www.yelp.com/biz/creminelli-fi...