Medium 2043
Salumi misti

Recommendations

"Chef David Uygur's skill and passion for salumi is so evident the moment the board of cured meats lands at the table. Working through the flavors and meats is mind blowing. Particularly the speck—it's outta this world."
"I love all of the salumi and cured meats at Lucia. They change it up constantly but they have the best in town, so whatever they have will be good."
"A Frenchman needs his charcuterie, and David Uygur is doing an excellent job at making soppressata and coppa. The chicken liver and 'nduja crostini are both a must-try."
"The housemade salumi is creative, a real home run. It has great flavors and perfect texture. Reservations are hard to come by, so drop in for an open seat at the bar."

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