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Aug 11, 2009 08:11 PM

salumeria rosi

I'm going Thursday night with 3 other people, all of whom eat anything and everything. I've read the earlier posts (very helpful!) and know it's small plates, but I'd love to hear more on Salumeria Rosi, since there's not all that much chatter on Chowhound about it.

What are the must haves on the menu? Anything to be avoided? Any suggestions on ordering? We'll be sharing everything, so should we be thinking about 8 plates, 12 plates, 20?!? Thanks for the help.

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  1. This should help:

    I highly recommend the porchetta sandwich but, really, everything I've had there has been wonderful. In terms of the number of dishes, it really depends on how hungry you are - I've been for lunch with one other person, sometimes sharing four dishes, sometimes more, sometimes less. I think 20 is definitely far too much though!

    4 Replies
    1. re: MMRuth

      Thanks so much. I'm thinking we'll start with picking 2 plates each and then take it from there. Are there at least four bites on each plate?

      1. re: jasmurph

        Definitely four bites - and quite a bit more, I'd say.

        1. re: MMRuth

          Thanks for posting the links MMRuth but 4 bites? I must have a big mouth cause I was gonna say 2 bites (;- O)

      2. re: MMRuth

        Oh, MMRuth, what a great lunch that was. We're still talking about it. If we lived in NYC, rather than CA, it would be on our regular go-to list. I think the porchetta sandwich is a must-have so maybe four people should order two of them. My mouth is literally and truly watering while writing this :)

      3. I would definitely get a platter of salumi since they make it themselves. And while I'm not a huge lasagne bolognese fan, it was the best version I've ever had. I was actually thinking about ordering a second plate! Tripe is delicious (though DH preferred the tripe at Bar Pitti; I preferred Salumeria Rosi's). And save room for dessert.

        3 Replies
        1. re: Miss Needle

          I don't think it's true that they make it themselves. My understanding is that the restaurant is a partnership with an Italian salami company (Parmacotto), which is about the equivalent of Boar's Head here, i.e., good stuff produced on an industrial scale, not an artisanal one. That's not to say the meat's bad (I haven't been yet, so I hope it's not!), but it is to say that it's not like going to Lupa, where they do indeed make their own (awesome) salumi.

          1. re: jasmurph

            When we were there, the "vendor" who provides the salumi was there. It was two local people. Beyond that I don't know. But, wherever it came from, it sure was good.

            1. re: c oliver

              They source some of their cured meats locally, like some of the salami, but the prosciutti are indeed from Parmacotto, which is sort of like Boar's Head here, certainly not artisanal. OTOH they are delicious, as are all the other dishes I've had there.

        2. I went with my SO and shared the salumi tasting platter and 4 plates, which was sufficient and allowed room for dessert. If you'll be dining with 3 persons with healthy appetites and plan to share, I would consider ordering 10-12 plates.

          Must Haves:

          Pork Belly (this was STUNNING and one of the best p-b preparations I've had in ages)
          Sette Fagioli (Seven Bean Salad)
          Lasagne Bolognese
          Salumi Tasting

          Also Recommended:

          Marinated Anchovy Salad (for anchovy lovers only)
          Asparagus Salad
          Prosciutto croquettes (can't remember the exact name)


          Bread Pudding
          Fig Mousse (can't remember the exact name or its preparation)

          1. I went on Thursday night and the food was . . . fine. That's not an insult or complaint. It was actually kind of perfect for the four of us to catch up. On the other hand, I'd certainly never go to Salumeria Rosi just for the food or take someone there who was really interested in food either. It strikes me as a good local place to grab a decent (not great) glass of wine and have one or two small plates with the wine. I wouldn't travel very far either to go here.

            We each ordered 2 plates and shared, which turned out to be a good amount of food. Everyone particularly liked the lasagna and the bean salad. The pork belly was a disappointment. It wasn't bad (I mean it *was* pork belly), but it wasn't anything special.

            Desserts were not good. Hurner, I did not catch your post in time--I got the fig dessert and it was bad. We would have done much better to have simply gone to Shake Shack for a cone.

            4 Replies
            1. re: jasmurph

              I just took myself to lunch there again after seeing The Informant! I had the porchetta sandwich again, which I enjoyed just as much as I did the first time. I also had the pasta Amatriciana, intending to take half the sandwich home with me (well, I didn't). I thought the Amatriciana a little on the dull side - menu says it features nine meats in the sauce, but I prefer a sauce with guanciale alone. The pasta was perfectly cooked, though. I finished with the gorgonzola dolce with candied walnuts, and ate up every little bit. This and two glasses of Neprica Tomeresca left me fortified to go to Citarella to pick up supplies for lobster rolls and fried oysters for dinner.

              A side note - I first ordered a glass of Dolcetto d'Alba, and my waitress brought the bottle and a glass for me to try it - thought it was very thin, and so she suggested the wine I ended up with. I always really appreciate being able to have a taste of wine first, when ordering it by the glass.

              1. re: jasmurph

                This is a very good articulation of my thoughts, too, jasmurph. The food is certainly solid, the wine list fair, and the service very nice. But while everything is well made, nothing is amazing IMHO. I think of it as more of a good neighborhood place than a destination dining place.

                My favorites on the current menu are the Tuscan shortribs and zucchini over soft polenta. The plate of mixed cured meats is probably obligatory. The barley pesto risotto with almonds is fair (and diabetic friendly).

                1. re: cimui

                  Boy, I didn't realize that we were talking about "amazing."

                  1. re: c oliver

                    Maybe it'd communicate my meaning more clearly to say that there are few things on this menu, other than the cured meats, that I or any other reasonably competent cook couldn't make at home. I actually made the zucchini / polenta and barley pesto risotto dishes for my FIL, tonight. By way of comparison, there are lots of other restaurants in the city that prepare lots and lots of dishes that I could never hope to replicate at home.

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