Lucia’s sibling deserves the hype for its house-made salumi. Happily, the charcuterie travels well, along with most of the new menu. Besides a rotating board of five cured meats (like prosciutto made from local Red Wattle pigs), there are weekly meals and crave-able sandwiches. Order this to go: Don’t miss these spicy-smoky spreadable sausages: ’nduja, an Italian favorite, spiked with Calabrian chiles, and sobrasada, a pimentón-laced version from Spain. They’re irresistible slathered on the house-made bread. Our Moroccan Lamb Sausage Dinner for two featured links of fresh merguez on a mound of mixed herbs, charred baby onions, and pickled peppers; thick raita and pillowy pita accompanied it. The crisp-fried chicken sandwich with ’nduja was sensational. Order a Spritz Kit or a bottle of Lambrusco from the award-winning wine list. Pro tip: With two weeks’ notice, chef David Uygur will hew you a handsome cherrywood salumi board ($75).
Note: Review reflects COVID-19 protocols in place at the time of visit.