02 Apr Friday Feature: Delicatus

Delicatus is a brand new deli in the Pioneer Square neighborhood. Their website says that it was “formed by and for those who think that dining should be an experience that resonates.”

I sat down with founders Mike Klotz and Derek Shankland to talk about why they opened in Pioneer Square, where the concept came from, and why people should stop in.

How did you come up with the idea for Delicatus?
This concept has probably been in the works for just under two years. We both felt that the city lacked the idea of a “true” deli. Iinstead of copying a European or an East Coast delicatessen, we wanted to define what it would be to be a Seattle Delicatessen. That’s when it made sense to add beer and wine — and we have arguably some of the best beer and wine in the world here.

Where did the name come from?
Delicatus is the latin root word for delicatessen and it basically means “small bites,” “delectables,” “treat yourself” — it almost means to “spoil yourself.”

Did you go into it knowing that no one was going to pronounce it correctly?
We had a hard time figuring out a name that worked and when we found that – it just made sense to us. So yes, people definitely say Dekakus and delacus and delikaytus, etc. But that’s why in the menu– we have the whole pronunciation inside with the description of what it is. People will learn.

Where does your food come from?
We wanted a true, neighborhood-connected delicatessen that would be sustainable and source products locally. For example, the meat in the “wooley pig sandwich” comes from the Mangalitsa pig, which is raised on the Wooly Pig farm in Eastern Washington.  We’re talking to Full Circle Farms in Carnation, who are possibly opening a ranch section,  and we’d like to get our produce from there.  We also use Essential Bakeries bread because it’s local and happens to be organic, which is awesome. We’re going to be as local as we can be.

How did you learn all of the aspects of what kind of meats you wanted?
We geek out on food — we’ve both worked in restaurants since we were 15.

So did you already know what a Mangalitsa pig was?
Yeah, actually. The Mangalitsa pig, which is a specific breed of an Austrian pig, is prized because it has a very high mono-unsaturated fat content. It’s got a marbling like a steak and the fat has this incredible flavor and it’s almost like butter. We had found out that Heath Putnam (owner of the farm) was doing this specific pig and selling small amounts locally. Fortunately for him, unfortunately for us (because it raised prices), there was a law & order episode that mentioned this specific pig and they talked about how great it was. When people searched — the only person raising those pigs in this country was Heath.

I’ve heard some cool stuff about your furniture.

• Chairs are made from old wine barrels (color and stain from the wine)
• The floor is the original floor from the building (which is over 105 years old)
• Countertops and the sign are made from the old walls — a level of wood you can’t even get anymore.
• The band around the tables is also from the wine barrels — the tables were built by Derek
• Benches on the second floor are made from church pews
• Bar was built by Mike + a carpenter friend (with a little help from Derek)

What are your hours?
11:30 – 8 Mon – Thurs
11:30 – 10 Fri and Sat

We will ultimately stay open later if people want it to be — we’re just waiting to see what people want us to do. If people start coming at night and we get that evening crowd, we will stay open.

It’s great that you guys are willing to stay open for residents.
Well, that’s the goal. We get a lot of people from the neighborhood that have been in multiple times and are really excited what we’re doing and they want to support us and see more of this down here.

Why did you open here instead of any other neighborhood?
History. Pioneer Square or the Pike Place Market area were the two places we focused on — we wanted to be connected with the city. Also, transportation was important, commuters, residents, tourists, you name it. Our target audience and business plan was built for day to day lunch, business, and commuter traffic.  We built the whole concept on a strong lunch business so that we could support the neighborhood and residents. But it’s always been about being a delicatessen. We really wanted to be a part of a neighborhood that we could be part of building up and changing.

Are you planning on selling meat like a butcher shop?
Ultimately we will sell cold cuts and (a bunch of meat I can’t spell). It’s going to be a staged process, but yes, if people ask for it, we’ll sell it. It ensures fresh product for people and we want to be connected to the neighborhood; they can come down, have a glass of wine and have a great piece of confit, or proscuitto and slice off a pound and take it home.

During the Mayor’s tour, you had an extensive conversation with him about east coast style delis and he made a request. So tell me — when are you going to start offering the McGinn Sandwich?
Yeah, the eggplant parmesan sandwich… Derek said “he had to pick one of the hardest sandwiches to make!” It’s definitely something we’ll consider, especially if he’s willing to come down and try it. We have tag lines for our sandwiches, and if we call it the McGinn, the tag line may change depending on how he’s doing as Mayor.

To read other reviews of Pioneer Square’s new Delicatus, check out the following:
Delicatus Opens in Pioneer Square (Frantic Foodie)
The Weekly Must List 1 – 7 (Seattle Magazine)
Pioneer Square’s Brand New Deli Sounds Amazing! (Stranger)