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

WE WILL CLOSE at 4PM this Saturday 9/15

phone – 415.471.2998

WALK-INS ONLY

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

CAVIAR DELIVERY ORDER

CAVIAR PICKUP ORDER

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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 brunch and lunch destination as well as an after work grocery stop.

press

Retail

Team

Salumeria opens, courtesy of flour + water
www.sfgate.com

The Seven Best Spots for Charcuterie in SF
www.7x7.com

Salumeria
www.untermanonfood.com

Foodie Updates: The Vestry Debuts, Lers Ros Heads to the Mission, and More
www.sfist.com

The Playbook
www.thrillist.com

Salumeria Expanding to the Hamm's Brewery Building Next Week

Cochon 555 San Francisco: Local Chefs Bring Avant Garde Style to Pork Olympics
www.huffingtonpost.com

Salumeria #2, Sandwiches at 15th and Bryant

Inside The Opening Day Rush at Salumeria
www.eater.com

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

A Tale of Two Cities
www.epicureanzealot.com

{SF} California lovin' at Salumeria

Salumeria opens in the Mission
www.dailycandy.com

In San Francisco, Staying True to an Area's Roots

A New Deli from the Flour + Water Guys
www.urbandaddy.com

Eat This: Salumeria's Fried Chicken Sandwich

We Try All Of The Sandwiches at Salumeria, San Francisco
www.seriouseats.com

The 2014 Thanksgiving To Go Guide

Thomas McNaughton, San Francisco Chef
www.huffingtonpost.com

Where To Eat Out or Order Thanksgiving

Best Sandwiches in San Francisco
www.refinery29.com

30 Most Instagrammed in San Francisco

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

Hummus and Avocado in a Sandwhich? A Delight at Salumeria.

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

Kitted Out
www.tastingtable.com

Where to Eat and Get Takeout on Super Bowl Sunday

Salumeria Due in Three Weeks
www.streetgrub.com

On The Menu: Tagliarini with Chanterelle, Corn & Peppers
www.sacramentostreet.com

How To Avoid the Cold, Cruel World on Valentine's Day

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

A Look at Salumeria
www.starchefs.com

The 2016 San Francisco Thanksgiving Take-Out and Delivery Guide

Salumeria: Come for the Sandwich, Stay for the Potato Salad (And Maybe Another Sandwich)
www.sfweekly.com

Where to Shop in San Francisco: Trendsetter Picks
www.cnn.com

21 Awesome Private Dining Rooms in San Francisco

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.

 

ThomasMcNaughton_LOWRES-11

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 Aatxe in the historic Swedish American Hall.

 

sam

SAM BOGUE
wine director
ne timeas restaurant group


20th Street Wine Club

Our wine club has moved! Please visit our new website for details: 20thstreetwineclub.com


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
16 guests

availability
daily starting @ 6:30PM

food & beverage minimums
sunday to tuesday - $1000
wednesday to saturday - $1250

december
sunday to saturday- $1250

menu options
four– course family style tasting menu $98, 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


Events


Location

3000 20th street
san francisco, ca 94110

 
415.471.2998