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Oh the nights when Frank comes home reeking of cheese and mold and meatiness so deep and rich that every dog in the neighborhood follows his clogsteps. Frank’s been curing 'nduja, finnocetta, bresaola, llonza and mortadella since his restaurant Luca opened in 2003. The cellar beneath Salt & Grinder is lined with the funk and the beauty of the string bound, the mold covered, the deeply flavorful. We offer these delights to you at S&G.