14 OctOber 10-16, 2024 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ WESTON CALLING ALL BROWARD FOODIES! Salumeria 104 has just opened its first Bro- ward location in Weston. The rustic trattoria-style restaurant is now serving its traditional housemade Italian clas- sics in Broward inspired by chef and co- owner Angelo Masarin’s Italian heritage. The 4,000-square-foot restaurant in Weston is now one of the four locations Salu- meria 104 has across Florida, including Mid- town Miami, Coral Gables, and Atlantic Beach. Designed to mirror the cozy charm of an Italian home with earthy tones and Italian straw chairs, the dining room accommodates 60 guests along with a 16-seat bar and a pri- vate room for 50. “As soon as guests enter Salumeria 104, they immediately feel a sense of community,” says Masarin. “We’re very excited to expand Salumeria 104 to Weston and bring our Ital- ian passion and culinary expertise to the area. Locals and visitors alike can expect a casual- chic Italian trattoria experience, complete with friendly service, authentic recipes, and consistent quality.” The menu features Italian dishes and sea- sonal specialties. Guests can start their dining experience with dishes such as a charcuterie board, the “Burratina” made with fried green tomato and 12-year-aged Bonini balsamic, or the “Vitello Tonnato,” thinly sliced roasted veal covered with creamy tuna sauce and fried capers. Main dishes include the classic tagliatelle bolognese, cacio e pepe made with chitarra and tossed tableside in a cheese wheel, the “Spaghetti alla Bottarga,” and a variety of wood-fired Italian pizzas. The menu also fea- tures a meat and seafood section of dishes like the porchetta, filetto de manzo served with a special Valpolicella red wine sauce and truffle mashed potatoes, and roasted branzino. Ending the meal on a sweet note, the freshly made tiramisu is a popular choice among guests. The new Weston location features a full bar with a cocktail and wine program with Italian and international wines by the glass and bottle, as well as artisanal Italian beer Mastri Birrai Umbri, and a wide variety of spritzes, martinis, and signature cocktails. Weston specials include the “Weston Spritz” made with grapefruit and ginger beer, the “Alligator Spritz,” an homage to the neighboring Everglades with peach nectar, and the “Weston Martini” with Giffard Ly- chee liqueur and passion fruit purée. Like its sister locations, the Weston loca- tion will also feature weekly programming such as “Baci & Abbracci” for 50 percent off all bottles of wine on Mondays, $1 oysters on Wednesdays, and happy hour prices Monday through Thursday from 4 to 7 p.m. and Friday through Saturday from 4 to 6 p.m. Salumeria 104 Weston. 1370 Weston Rd., Weston; salumeria104.com; Reservations via opentable.com. Open Monday through Thurs- day from noon to 10 p.m., Friday and Saturday from noon to 11 p.m., and Sunday from noon to 9:30 p.m. RACHEL COSTA ▼ FORT LAUDERDALE LOAVE IT OR LEAVE IT Local bakers around South Florida have been going viral online, and this is definitely a trend New Times can get behind. This year, we noticed small bakeries that were once considered hidden gems are finally being recognized for amazing baked goods and the stories behind each baker who wakes up while the city is still asleep are just as won- derful as the baked goods itself. Coming fresh out of the oven this fall is I Loaf Sourdough, which just opened two weeks ago in Broward. This tiny bakery helmed by Chef Gözde Karan, originally from Turkey, is slowly but surely gaining popular- ity in the Fort Lauderdale community for its fresh sourdough bread, good coffee, and sweet treats. “I worked as a chef basically all over the world for 12 years,” says Karan. “I have now been baking for the last five years. Once I made sourdough, I just fell in love. It’s a kind | TASTE TEST | ▼ Café Salumeria 104 photo One of the trattoria-style pasta dishes from Salumeria 104.
