New York Magazine declared Salumè as having the “City’s Best Panini” but now diners have even more of an incentive to visit Salumè well after their lunch hours have passed. The new menu items stem from the collaboration of Salumè’s owner, Michael A. Spalding and Michelin-starred Chef Steven Hubbell from Chicago. Together Spalding and Chef Hubbell took Salumè's already delectable menu and created a “laboratory for Italian culinary innovation” through the new breakfast and all day menus.
Love the array of paninis available at Salumè? Now there are plenty of more interesting and innovative options to absolutely love along with established fan-favorites, such as the San Daniele made with Parmesan, fennel and white truffle aioli. New to the panini menu, among with many others, is the Bresaola. This panini is made with cave-aged, hay-infused pecorino, arugula, Meyer lemon, and colatura (an Italian fish sauce high in umami). Spalding’s proudest panini new to the Salumè menu is the Surryano Ham because of its “standard changing quality and local origin.” This interesting panini is part of Salumè’s liquor-infused panini selection. Bulliet Rye is infused in the panini to bring out the sweet and floral notes in the 9-month aged asiago, fig mustard, and peppermint.
New to Salumè is also their apervito menu, served daily from 5 p.m. until closing time at 8 p.m., giving diners one more reason to make this SoHo eatery their go-to spot when they are in need of a delicious bite. The apervito menu is composed into four sections based on preparation style: raw, cured, cooked, and sweet. For example, from the cured menu includes Coppa Wrapped Fig Pate with red ribbon sorrel and from the cooked section diners can choose the Cuttlefish Arrancini with squid ink sauce. For pairings with the apervito menu, Spalding and Chef Hubbell curate a list of vermouths, aperitifs, digestifs, and craft Italian beers. On the craft beer list, diners will discover Chriostro, a beer brewed with absinthe, and the Nouva Mattina from Emilia Romagna, brewed with coriander, chamomile, and ginger. For a sweet after dinner snack, Salumé’s freshly churned gelato is sure to appease any sweet tooth in need of a fix. Look for flavors such as super-rich chocolate and imported Sicilian Bronte pistachios.
Breakfasters can enjoy Salumè’s new breakfast menu starting at 8 a.m. Breakfast items include common dishes such as parfaits of ricotta, honey, and Sicilian Bronte pistachios and farm eggs atop speck, bottarga, asparagus, and toast along with hard to find breakfast items such as the cornetti (a cousin of the French croissant) made in-house from a generations old recipe. Enjoy your breakfast with a hot or cold signature cup of Angel Stain coffee, brewed especially for Salumè by Dallis Bros. Coffee.
For more information on their market menu, where you will be able to buy breads, cheese and Italian meats by the pound as well as Salumè’s to-go program visit their website.