Opening on Thursday May 31st is SALUMERIA, the project opening next door to Central Kitchen from the flour + water team. I took a tour of the space a couple of weeks ago, but sadly wasn’t allowed to take pics. Anyway, here are the details: this delicatessen is taking a cue from the old world, featuring both house-cured meats by chef de cuisine Matt Sigler and imports like serrano or prosciutto from Parma, plus five sandwiches a day (like spit-roasted lamb or porchetta, sausage, a hoagie, and a vegetarian option). You can also order a variety of antipasti, cheeses (there is a dedicated cheesemonger!), and items like pâté and duck liver mousse with vin santo gelée. Since Salumeria will be open during the day, you can enjoy your lunch or late afternoon snack on the adjoining Central Kitchen courtyard over a glass of wine or beer (or a coffee, featuring Mr. Espresso).
The building was originally a sausage factory (the original concrete walls have a great patina), and it has a cool rustic-industrial look. The lamps are made from olive-picking buckets, there’s a butcher block in the center of the room, and the ceiling is made with planks from a fin de siècle gymnasium. You’ll notice a rack with finished salumi hanging, and chiles and peppers drying near the ceiling. The retail component includes wines for sale, along with housemade items like olives, pastas, sauces, chutney, and jams. For the first week, Salumeria will be open daily from 9am-5:30pm, and then 9am-8pm the second week. 3000 20th St. at Florida.
Salumeria is the corner building, and Central Kitchen surrounds it to the right and left. Photo: © tablehopper.com.
