Pastan cures a variety of salamis for the salumi boards, including spicy Calabrian and one infused with fennel pollen and orange peel. Photograph by Andrew Propp.
A mill sits in the back of the dining room. All the flour for the breads and pasta dough is produced by grinding wheat, spelt, and other grains.
Photograph by Andrew Propp.
Photograph by Andrew Propp.
Curtz fashioned tables and floors for the cozy 42-seat space out of Douglas fir.
Photograph by Andrew Propp.
Photograph by Andrew Propp.
Order a glass of wine on tap and start off with snack-y salads such as roasted peppers with olives and mackerel.
Photograph by Andrew Propp.
Photograph by Andrew Propp.
The wood-fired oven is used to make most of the dishes in the restaurant, from fresh breads and pizza to roasted vegetables and cookies.
Photograph by Andrew Propp.
Photograph by Andrew Propp.
The owners love briny anchovies, which make multiple appearances on the menu. Here: fillets in tangy salsa verde.
Photograph by Andrew Propp.
Photograph by Andrew Propp.
The brick-walled dining room is scattered with Pastan’s photos of various salamis by Swiss photographer Hans Gissinger.
Photograph by Andrew Propp.
Photograph by Andrew Propp.
Playful desserts include this oven-baked Miss Frascati cookie, a candy plate, and chocolate salami. Photograph by Andrew Propp.
