Make your way into the heart of SoHo and you will come across Salumè, a traditional Milano salumeria serving the Italian panino with a modern twist.
This past February, renowned restaurant owner Michael Spalding took over Salumè and combined the traditional salumeria of Milan with the desires of a metropolitan market.
“Like in Italy, where ingredients are very localized, Salumè mixes the Italian product with product[s] that they get right here in New York City and the surrounding area farms,” executive chef Steven Hubbell said. “Everything is fresh. The sandwiches are never pressed, and we try to bring in as fine of ingredients as possible.”
In addition to using seasonal, fresh ingredients, the Salumè panino is also on the cutting edge of sandwich design. What makes them different from the average sandwich shop is that Salumè features a selection of spirit-washed panini; the sandwiches are prepared with fine liquors and spirits.
However, if you’re thinking you need to be 21 years old to order one of these alcohol-infused bites, think again. By the removing the alcohol from spirits then vacuum-packing the meat with only the distilled liquor, Hubbell is able to capture spirits’ unique flavors in the meat but eliminate the possibility of diners getting tipsy from a bite.
Joseph Steinberg, a Tisch alumnus, loves the concept.
“The Parma Black Label panino is actually my favorite sandwich in the city,” Steinberg said. “You can really taste each distinct ingredient, and the kick of the gin gives the meat a great flavor.”
The spirit-washed panini menu features the Surryano with asiago d’Allevo, fig mustard, peppermint and, as its signature spirit, Bulliet Rye. There is also the Mortadella, which features the flavor of Il Moscato Di Nonino Grappa. Using only high-end spirits such as Italian grappa and American rye, Salumè has redefined the idea behind the process of marinading meat.
In addition to their panini, the menu at Salumè also includes a variety of small produce sides, such as Giardiniera — pickled seasonal vegetables. The menu also includes freshly made salads.
If you solely want to enjoy Salumè’s meats and cheeses, you can order one of their signature Salame or Formaggio boards.
Every day at 4:30 p.m., they offer an aperitivo menu tasting. Each week Salumè will introduce a new list of ingredients used in 12 to 15 small dishes. The food during aperitivo, which means before in Italian, is complementary when you order certain beers and wine.
“With our aperitivo idea, we try and do our best to … push people to try the different types of beers and wines from the … renaissance going on right now in Italy,” Spalding said.
One can also take home the cured meats and cheeses by the ounce.
The average panino at Salumè is about $13 while vegetables and salads range from $4 to $10. The boards range from $13 to $27.
Salumè is located on 330 West Broadway between Grand and Canal streets, and they are currently in the process of opening a 10-seat food bar on the corner of Mott and Spring streets.
A version of this article appeared in the Tuesday, Oct. 23 print edition. Alyssa Noud is a contributing writer. Email her at firstname.lastname@example.org.
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