Since itís only open a few days a week, the trek to Salumi can become a kind of mystical pilgrimmage for those of us who arenít blessed enough to work within walking distance. The meats and cheeses here are on another plane of existence from anything one might have had before. I love the oregano salami and the fennel sausage, but my friends swear by the meatballs, the oxtail and the pork cheeks. The homemade provolone will force you to rethink your assumptions. If you have the chance, go! Go! A thousand times, GO!
309 Third Ave S
February 09, 2006