There are no weak links on the menu in Bar Cotto, the Ethan Stowell salumeria adjacent to Anchovies & Olives. Start with the thin-crust Italian pizzas, edges blistered by a 650° oven after a four-day dough-fermentation process. Then there’s Lambrusco, the effervescent sweet red wine, and smooth barrel-aged negronis. But the star is undoubtedly the salumi, silky slices of prosciutto, mortadella, coppa, and salame, listed on an ever-changing chalkboard menu.
1546 15th Ave.