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Opening in Midtown in mid-December, Salumeria 104, focusing on, well, cured meats, small plates, "good wine and a local hangout ambiance." Chef-operators Angelo Masarin (Casa Tua, Sardinia) and Carlo Donadoni are partnering with Graziano Sbroggio of TiramesU, Spris and Soyka, et al. The restaurant has been running a guerilla, or, pig, rather, campaign to get the word out via runners dressed as a chef and a pig. You can track the progress on their Facebook page .Stay tuned for more information. [EaterWire]
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