Fledgling restaurateurs should pay close attention to how things are run at Salumi, a Seattle oasis of artisanal cured meats and hand-crafted cheeses. The formula, created by Armandino Batali (yes, Mario's dad), is simple: an unwavering dedication to quality and tradition that is set in the bedrock of a love for family and neighbors. The Seattle eatery is only open Monday through Thursday from 11am until 4pm, with the line often out the door and down the block. You may ask, "Why not expand the restaurant's facilities and times of operation to make way for bigger profits? They are sitting on a goldmine!" Herein lies the irony of Salumi; he is not in it for the money. Batali is a retired Boeing engineer, not a lifelong cured meat artisan; Salumi is his retirement dream of opening a Salumeria a block away from where his maternal grandfather, Angelino Merlino, opened Seattle's first Italian import store in 1903. Salumi is a thriving mouths-on museum, an ode to how his family has eaten for generations, and a living manifesto for how eateries should function: find food you are passionate about, perfect your craft, keep it simple, and leave people wanting more.Please visit these great folks if you're ever in the Pioneer Square of Seattle: http://www.salumicuredmeats.com
