HOURS
monday – friday: 11am to 6pm
saturday & sunday: 10am to 6pm
saturday & sunday brunch: 10am to 2pm

phone – 415.471.2998

WALK-INS ONLY

TO GO ORDERS
please call us at (415)471-2998


About


Chef Thomas McNaughton and Ne Timeas Restaurant Group, present Salumeria, a deli and larder that marries the traditions of the old world with the food culture of San Francisco. Taking inspiration from the artfully crafted cured meats of Italy and integrating these recipes with local ingredients, Salumeria aims to showcase a selection of house-made salumi and prosciutto with a Northern California sensibility. With our daily lunch offerings as well as a curated selection of cheeses, oils, honeys, cookbooks and fresh made pasta. Our shop functions as both a lunch and brunch destination as well as an after work grocery stop.

press

Retail

Team

Best Sandwiches in San Francisco
www.refinery29.com


Salumeria Expanding to the Hamm's Brewery Building Next Week


Taste Test The Mission's Hotly Anticipated Salumeria This Week!
www.refinery29.com


Get Cooking: The Weekend Pasta Project at Salumeria
www.annesage.com


Salumeria #2, Sandwiches at 15th and Bryant


Salumeria Due in Three Weeks
www.streetgrub.com


The Weekend Guide
www.dailycandy.com


Salumeria opens its second outpost, in the Hamm’s Building


Salumeria Trots Off With 2012 Cochon 555 Pig Award
www.eater.com


Making pasta At home with help from the flour + water team
www.sfstation.com


RETAIL OFFERINGS
salumeria is honored to work with some truly inspirational local artisanal producers. Our team curates our market selections to provide an variety of products from cheese, to wine to unique products.


THOMAS MCNAUGHTON
executive chef
ne timeas restaurant group

Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.

In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. Just prior to the opening of flour + water, McNaughton worked at Bruno e Franco pasta “laboratory” in Bologna, Italy, where he honed his pasta-making skills under the watchful eyes of committed pasta artisans. Thomas describes the inspiration behind the flour + water menu as a combination of refinement and Old-World tradition.

The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of central kitchen, salumeria, as well as Cafe du Nord and Aatxe in the historic Swedish American Hall.


EmeraldJohnson

EMERALD JOHNSON
general manager
salumeria


GenoTomko-SamBogue

GENO TOMKO & SAM BOGUE
wine directors
ne timeas restaurant group



Private Dining



the butcher block



for more information about private dining please contact our events team, at events@netimeas.com, via phone at 415.826.7005 or via our online request here - EVENT REQUEST FORM

By day, salumeria located at central kitchen, is a neighborhood deli and larder specializing in handcrafted, artisan sandwiches, freshly made pasta and house-cured charcuterie. By night, it turns into an intimate and rustic dining space. The menu utilizes seasonal ingredients, Northern California inspirations and, of course, your preferences.

capacity
14 guests

availability
daily starting @ 6:30PM

food & beverage minimums
january - march
sunday to saturday- $1000

april-november
sunday to wednesday - $1000
thursday to saturday - $1250

december
sunday to saturday- $1250

menu options
four– course family style tasting menu $95, optional wine pairing $55
The evening begins with meat and cheese platters prepared by salumeria to greet you and your guests. Menu includes two appetizers, pasta course created at flour + water, roast of meat with side dishes and dessert.

 


Sample Menu  Information  Gallery

for more information about private dining please contact our events team, at events@netimeas.com, via phone at 415.826.7005 or via our online request here - EVENT REQUEST FORM


Thanksgiving To Go Orders


DINNER IS SERVED - HAPPY THANKSGIVING

Leave the heavy-lifting to salumeria this Thanksgiving with a prepared dinner by our chefs . With all the prepared fixins’ and a pre-brined turkey ready for the oven, it will be one of the easiest meals of the year!

$295
feeds 4-6ppl

salumeria to-go thanksgiving menu
All food (with the exception of the turkey) will be fully cooked and packaged in disposable containers with reheating instructions
pre-brined turkey (8-10lbs)
buttermilk whipped potatoes
pretzel bread pudding
with caramelized onions & sage
roasted carrots with miso & ginger
turkey giblet gravy
cranberry and quince chutney

ADDITIONS:
Add your favorite pie from our friends at Black Jet Bakery or a bottle of wine to complement the meal.

black jet pies - $30 each
apple
apple cranberry
pumpkin
pecan
pumpkin pecan
chocolate pecan

wine
traditional 24.99/bottle
premium $54.99/bottle
HOW TO ORDER
All orders must be placed by 7pm on Sunday, November 22nd:
ORDER ONLINE

Add your favorite pie from our friends at Black Jet Bakery
or a bottle of wine to complement the meal.

PICK UP
Salumeria (3000 20th
Street, San Francisco, CA)
Wednesday, November 25th, 2PM - 6PM

 

Flour + Water Pasta Project by Salumeria


This Valentine’s Day, we are bringing back the flour+water pasta project!

Stay in this Valentine’s Day and cook a thoughtful meal for that special someone with the help of flour + water. The kit includes all you need to stuff caramelle and finish the dish. Make it a complete meal by adding on cured meats & cheeses, chocolate budino, or go big with the addition of the blini kit.

Beet & Salsify Caramelle with Hazelnut and Champagne
$45 plus tax.
Ideal for 2 people.
Order as early as possible, quantities are limited!
pasta kit includes the following:
fresh beet & rose pasta sheets
filling & ingredients
recipe card
instructional pasta video by Chef Thomas McNaughton

Make it a meal with the following add-ons:
caviar blini making kit- $120
(caviar, creme fraiche, pickled onion, capers, brioche)
chocolate mousse for two – $10
bottle of sparking wine – $25
bottle of champagne – $50

To place an order, fill out the order form and pick up your kit at salumeria on February 13th or 14th.  For more information, visit salumeria (3000 20th street) or check out our website.



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Location


3000 20th street
san francisco, ca 94110
415.471.2998