Hours & Location
121 E Main Street,
Sun Prairie, WI 53590
608-318-1761
sp@salstomatopies.com
Monday: Closed
Tuesday - Thursday: 11:00am - 2:00pm, 4:00pm - 9:00pm
Friday: 11:00am - 2:00pm, 4:00pm - 10:00pm
Saturday: 4:00pm - 10:00pm
Sunday: 4:00pm - 9:00pm
To make a reservation, please click the button below. We allow space for walk-ins as well. If you don’t see your desired time available, you can add yourself to the call list and we will contact you if there is a cancellation. You can also call the restaurant at 608.318.1761 if you don’t see your desired time available. We will only hold your table for a maximum of 10 minutes past your reservation time. Please contact us if you are going to be late and we will do our best to accommodate you. In most cases, your entire party must arrive before you are seated. Peak times are usually between 5:30 pm and 7:30 pm. If you are willing to come a little later, or earlier, wait times are much shorter, if at all!
We are located at 121 E Main St. On the corner of King and Main in beautiful downtown Sun Prairie. We now have a beautiful full bar, and an expanded menu featuring new entrees and shareable plates. Check out our menu below! We are handicap accessible and also have a 60″ TV at the bar. We completely renovated a 116 year old 3 story building and we’re excited to share it with you!
Note: No outside food, i.e. cakes, desserts, etc, are permitted at Sal's. If you have a special request for Chef please do not hesitate to contact us and we will try our best to accommodate you and your parties needs.
*Most menu items can be made Gluten Free. Just ask! Our pizza dough and red sauce is vegan friendly, dairy and egg free.
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Grilled market corn, Calabrese chile butter, Hook's 1-yr cheddar, onion ash salt & parsley
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Seared rare tuna, wakame salad, ramp ponzu, dynamite sauce, scallion & shiitake
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Seared Rare Ahi Tuna, jalapeño aioli, avocado, tomato, iceberg lettuce & red onion on a Batch Bakehouse Ciabatta
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Shaved Porchetta (Italian style pork roast), broccoli rabe, Sartori MontAmore, pork jus & lemon aioli on a hoagie roll
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Seared rare Ahi Tuna, quinoa, freekah, avocado, tomato, cucumber, arugula, red onion, orange & harissa vinaigrette
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Rich beef and pork bolognese, fresh rigatoni, herbed ricotta, parsley & SarVecchio
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The classic built in reverse; crust, olive oil, romano, Wisconsin whole milk mozzarella, red sauce, then finished with a little fresh basil. This style of pizza was created in Trenton, NJ, in 1910