From Our Editors
Delicatus: A User’s Guide
- Sandwich: Ballard Lox—Wooden Table wild salmon lox, shaved red onion, and capers on toasted ciabatta, garnished with tobiko caviar
- Entree: herb-rubbed Draper Valley roasted quarter chicken au jus with lemon-thyme butter
- Brunch: roasted pork belly and tenderloin on cheesy white grits with sauteed baby kale
- Wine: glass of Lorelle pinot noir, Oregon
Where to Sit: Get a seat near The Kitchen by Delicatus, a gorgeous restored event space, and peer in to see the 20-foot ceilings and brick walls.
When to Go: The chefs churn out sandwiches all day. After 3 p.m., they serve a dinner menu highlighting the deli’s current offerings. On the weekends, they expand to brunch.
While You’re Waiting
- Peruse the retail area, which teems with local and imported deli meats, cheeses, and seafood.
- Wander over to the bar for a quick drink. While you’re there, enjoy an appetizer off the à la carte menu.
- Chat with the staff. They’ll explain the differences between a true European-style delicatessen, such as Delicatus, versus the pared-down versions typical in the United States.
- Ask where the food is from. Chances are good it’s from a small local producer, and Delicatus’ team will be enthusiastic to tell you why they chose it.
- The ShankLamb sandwich made Seattle Met’s 25 Drop-Dead Extraordinary Sandwiches, and reporter Kathryn Robinson hailed the staff as “the sweetest gents in the Sandwich District.”
- Puget Sound Business Journal praised co-owners Mike Klotz and Derek Shankland praised for revitalizing the neighborhood in its article “Delicatus Owners Helps Launch Pioneer Square Turnaround”
While You’re in the Neighborhood
Before: Stoke your appetite with a one-hour tour from Beneath the Streets (102 Cherry Street), which explores the subterranean passages of historic Pioneer Square.
After: Watch standup at The Comedy Underground (109 South Washington Street) and see if you can spot the next Chelsea Handler or Louis C.K.