Cafe: What's a Salumeria?
By Robb Walsh in Robblog
Thu., Jun. 11 2009 @ 8:00AM
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| Photo by Luiz Castro |
The interior of Poscol is full of tables. So why pretend it's a salami store? Are we burned out on trattorias, osterias and ristorantes?
16 comment(s) / Post a Comment
vonroach says:
Whining is sure the right word.
Wah! Wah! I want my bologna!
Just enjoy the place and stop complaining about the name. What does that have to do with the food anyway? Are you a food critic or a name critic?
For crying out loud.
Posted On: Thursday, Jun. 11 2009 @ 11:21AM
Katharine says:
Hey, vonroach, how about this?
How about I open up a restaurant and call it Katharine's Sandwich Emporium and get everyone all psyched up about the badass sandwiches I'm gonna serve and then, instead of that, I serve Saltine crackers and bags of chips and maybe a few different kinds of soups but only ONE kind of sandwich. And it will be a PB&J, but made with strawberry jelly (which everyone knows doesn't go on a PB&J) and with boring, creamy peanut butter.
How about it? Will you back me? Let's do this!
Posted On: Thursday, Jun. 11 2009 @ 12:08PM
Howard says:
I was disappointed to see that cured meats were not the main attraction. I had visions of nitrite free goodness dancing in my head when I heard the place was opening.
Posted On: Thursday, Jun. 11 2009 @ 12:13PM
Anonymous says:
Strawberry PB&J? That sounds horrible. Grape or maybe dewberry with crunchy Jiff. Also the jelly always on top, an often over looked detail but equaly as important.
Caz
Posted On: Thursday, Jun. 11 2009 @ 1:18PM
Sid the Kid says:
Katharine,
I think the whining here is with you and all your food "buddies", if anyone disagrees with you or isn't in your little food club, you take them to task. Walsh does a great job. He is informative and well written. Marco Wiles is a proven chef with great restaurants. Alot of these young chefs in town could learn something from him on how to run a business and maintain consistency and quality. So what if Wiles doesn't "Tweet" and keep you and all of your food buddies in the loop. If your a journalist now, be one and learn from those who do it for a living and not just a hobby.
Posted On: Thursday, Jun. 11 2009 @ 1:23PM
Misha says:
Sid: I hope you take no offense, but I don't think it's fair to hang your professional career frustrations on people who happen to be young and use new media. There is nothing wrong with these communication tools and they have nothing to do with Robb's point in this post.
I, too, was disappointed to find that Poscol has a limited focus on cured meats and very few of the offerings on the menu are cured in house. Houston could use a great salumeria. Poscol is a promising restaurant, but it has a long way to go before it can be a great place for cured meats.
Posted On: Thursday, Jun. 11 2009 @ 2:40PM
Katharine says:
Sid--
I won't even go into the whole Twitter/food buddies/food club nonsense, since Misha pretty accurately echoes my sentiments on that.
But I guess what got lost in translation is that Poscol is GREAT. But it's not a salumeria. Those are Robb's salient points in the article, and I agree with him.
Perhaps if you focused less on ME and your bizarre issues with my "food buddies," you would have caught those things.
Posted On: Thursday, Jun. 11 2009 @ 4:57PM
'stina says:
Aw man, I was really hoping for some awesome meats.
Posted On: Thursday, Jun. 11 2009 @ 5:37PM
Anonymous says:
To All,
The reason it matters is because we in Houston deserve a great meat shop.Where you can pay for house cured sausages, cured meats, pates, terrines and home made stocks.
Along with great proteins and sandwiches and that is what there sign says, but not what they deliver.In the end, its the same as dolce vita with sandwiches and no pizza.
And the same music every place plays.
SpandTex Pants says:
Houston doen ote even have a great butcher selling dry aged steak. Petes is merely good.
robb says:
SpandTex-
In fact, the new Hubbell and Hudson market up in the Woodlands has a glass door, temperature-controlled case of dry-aged meats.
Long drive--awesome store.
vonroach says:
Hey Katherine!
Hmmm, let me think about this a second.
Robb "raved" about the food at Poscol, but bitched about the name. (Not even the name, really, Just the subtitle)
If you can get him to rave about your saltine sandwiches, why the hell not?
In your mindless defense of your buddy, you missed the point.
vr
Posted On: Friday, Jun. 12 2009 @ 11:24AM
tinyhands says:
Put me in the "I want meat, don't care what it's called" category, I guess. I would appreciate a little more truth in advertising, but if La Madeleine can call itself a French bistro, Olive Garden an Italian bistro, PF Changs a China bistro ... examples ad infinitem ... then this place can CALL itself a salumeria.
Caveat Comestor.
Posted On: Monday, Jun. 15 2009 @ 4:07PM
Anonymous says:
hey, while we are at it lets call Catbird's an Irish pub.
I mean as long as names don't matter
Posted On: Wednesday, Jun. 17 2009 @ 4:29PM
vonroach says:
What was it that Shakespeare said?
Or Gertrude Stein?
Posted On: Thursday, Jun. 18 2009 @ 4:57PM
Manoblu says:
Loved Poscol, but re the Salumeria tag: aren't there a lot of national/ local regulations about doing your own salumi? Aren't sulumi basically dry-aged sausages or meats? Hanging up and growing mold, while the flavors condense? I think it's hard to do anything like that Bologna salumeria you picture in the post. But I may be wrong..
Posted On: Sunday, Jun. 21 2009 @ 11:27PM
