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Salumi - Seattle

has anyone been there and is it any good?

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  1. Yes, and it is. However, it is what it is, so be ready. A hole in the wall with some pretty good cured meats and some incredible ones. Mostly, Salumi does salamis, but also some other cured meats. I eat there often and exceeded my recommended liftetime allowance of salami long ago. As great as the piled-high salami sandwiches are, I go for the rustic family-style specials - usually a soup, a pasta, a salad, and some odd surprise or other. These are on display in the window of a semi-retired curing-cabinet near the door. Of the salamis, I most enjoy the Finocchiona (fennel, pepper, curry..) Sopressata, Hot Paprika, and Dario. Also cures muscle-meats and other cuts you do not see every day. All the food mags are crazy for Culatello (I'd rather Lomo [loin] myself), and Armandino does some truly unique stuff. Lamb Prosciutto is not something you'll see every day (my palate says there's a good reason for this, but it's a big world...). Yes, it's a good Pancetta, for that fatty, porky addition to your dish, but I like even more the unheard-of Guanciale, made from the jowel instead of the belly. It melts instantly to a light oil as it hits the hot pan and gives big flavor to braised greens and other dishes. Between 11:00 and 2:00, there will be a fearsome line, but it moves fast and the culture of the line is an enjoyment, itself. If you have an unlikely amount of flexibility, you could go when they open and scope out the menu and specials, go for coffee and call them up to place your order for a less busy time, say 2:00 or 2:30.
    It's also a good idea to call orders ahead if you want them to slice for you.

    12 Replies
    1. re: mrnelso

      I don't go to Salumi very often, but love it. I want to drop by and pick up a couple salamis to take home and not get a sandwich or anything else. All you regulars--would it be acceptable protocol for me to jump the queue and just get my meat and get out of there?

      Thanks, sorry it's a little o/t, but I want to do the polite thing.

      1. re: allisonw

        If you call in our order it is acceptable to go straight to the cash register.

        1. re: dagrassroots

          So then if a girl were to snag a couple salamis out of the basket near the register, it would also be ok I assume.

          For a very small order (2), should I call it in or just take my chances?

          1. re: allisonw

            Its my understanding that the line is for orders, if you are just going to take a few salamis than it should be no probem since you are not really taking up anyone else's time.

            1. re: dagrassroots

              The oregano salami is wonderful. Actually, I haven't had anything that hasn't been wonderful.

              1. re: zataar

                It says on their website they stopped making the oregano salami. Wah.

                1. re: allisonw

                  Whoa...I guess we got lucky! My daughter and her boyfriend brought a pound with them from Seattle for Christmas here in KC. It was great!
                  That is sad. I wonder why they aren't making it anymore.
                  We just love their products. The salami with fennel is amazing. They aren't going to stop making that, are they?:(

            2. re: allisonw

              The Metropolitan market on Queen Anne sells unsliced Salumi Salamis (1 lb - $15). Not sure how that price compares to buying at Salumi itself, but if you're near a Metropolitan market it might be worth checking out.

        2. re: mrnelso

          thanks for the great write up, i'll definitley check it out now. hopefully i see mario batali when i visit.

          1. re: milojon

            He's usually around making sammiches on Wednesdays.

            1. re: landguy

              i know, that's why i mentioned it silly.

              this is for the response below.

            2. re: milojon

              Mario is Armandino's son. He is a restaurateur in New York and rarely visits Seattle. Armandino recently retired, comes in on Thursdays to advise his son in law, Brian, back in the factory part of the premises. He can sometimes be seen popping in and out of the production shop, but no longer holds court as he once did, in the dining area. Armandino's daughter, Gina, who is now the owner, is now often seen working the front - making sandwiches, running to the bakery, whatever...

          2. Salumi got a nod in the NY Times today (http://www.nytimes.com/2008/01/16/din...) in a mouth-watering article on pasta all’amatriciana and its undisputed main ingredient: guanciale.