Photo: Grub Street
This is just a friendly reminder that up next in the wave of Mission openings you’ll be seeing in the coming weeks and months will be the daytime deli attached to Central Kitchen (20th and Florida), called Salumeria. The resident salumi guy, Matt Sigler, is working alongside chef Thomas McNaughton as we speak to prepare dishes from a single heritage-breed pig for Sunday’s Cochon 555, and then, after Memorial Day, we should be seeing the opening of Salumeria, with sandwiches and cured sausages galore. As we showed you earlier, the space, across the patio from Central Kitchen, is in what was formerly the cooler room for a German sausage factory early in the last century. We’ll alert you to the exact date as soon as we hear it.