Salumi is one of those Seattle restaurants on everyone’s “must visit” list, and with nearly 700 reviews and four and a half stars on Yelp, it is clearly a local hot spot. They’re only open Tuesday-Friday 11am to 3:30/4pm, and they often run out of “the good stuff” just after noon. Luckily, I work with some amazing folks who also love food. One of my coworkers arranged for us to take part in the “backroom lunch.” We made our reservation months in advance, and not one of the ten of us backed out.
The backroom private lunch is only offered on Wednesday and Thursday, and is a 5-course “chef’s whim” menu. We arrived just before noon, and were greeted with bread, olives, and a massive plate of cured meat.
Tempting as it was, we waited for our whole group to arrive before digging right in. There was also delicious house wine available.
We poured the wine, chatted with Chef Brian to confirm my gluten allergy restrictions, and promptly devoured the plate of cured meat.
The next appetizer course was bruschetta and onions. The bruschetta was apparently amazing (unfortunately I was unable to try it).
The onions were slightly fermented (tasted almost like a version of sauerkraut), warm, and incredibly delicious.
The next course featured short ribs and pancetta wrapped chard.
The short ribs were bone-in and perfectly cooked, and the chard definitely invoked lots of comments along the lines of “so, I do like chard after all!”
The next course was another cured meat course, beef tongue.
It was actually my first time trying tongue, and it was superb. Chef Brian was also happy that everyone at the table tried it (and enjoyed it!).
Next was a fava bean fontina frittata.
It was a carbonara with pork jowl and asparagus.
Even though I couldn’t take part, everyone else loved it. The plate was cleaned!
Next, we had sautéed peppers with two types of sausage, fennel sausage and green peppercorn and garlic sausage.
It was a simple dish, but quite delicious. My favorite was definitely the green peppercorn and garlic sausage.
We finished off every last pepper!
To finish off, dessert! He paired grapes with Beecher’s cheese and candied chili mango.
The cheese was delicious (of course!), but the true delight was really the candied mango. It was the perfect blend of sweet and spice.
Two and a half hours later, we were intoxicated on delicious food. We did make sure to snag a photo with Chef Brian outside the restaurant!