Though Soho paninoteca Salumè was inspired by '70s-era Milanese luncheonettes for the 9 to 5 set, their sandwiches aren't actually strictly business. Salume's chefs have taken more of a three-martini lunch approach to their cooking, finding unexpected new flavors in the liquor cabinet. "We have an in-house vacuum chamber in which we seal the essence of the alcohol. Depending on the meats and spirits, that process can take up to two or three days" explains managing partner Michael Spalding. Salumè's prosciutto cotto ($11), a steamed stepbrother to the more popular (and often more pricey) prosciutto crudo, is washed in ruichladdich "Laddie" Scotch, and paired with mild Castelrosso cheese from Piedmonte, raw beet, and a rich black pepper aioli. The artfully concocted combo (listed on the menu as the roast parmacotto) is then topped with a drizzle of scotch, but don't expect to be buzzed after one of these babies. "It's not going to get you drunk," Spalding confesses. "We're really taking flavor from the different spirits and pairing them with the flavors of the meat. The scotch adds some peaty flavors but its not overwhelming."
330 W Broadway