Lupa Osteria Romana opened in the fall of 1999, a time that was the renaissance of authentic, modern Italian cuisine in New York. Lupa is a partnership between Mario Batali, Joe Bastianich, Mark Ladner and Jason Denton, who wanted to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. They created a simple space with warm bare-brick walls, as you might expect a trattoria on an alleyway in Rome to be. The kitchen’s concept is to create dishes as traditionally Roman as possible, while skillfully substituting and supplementing local, fresh ingredients. The result is a uniquely Roman menu with a New York balance. Bucatini All’Amatriciana with guanciale, Bavette Cacio e Pepe, Octopus with Salsa Verde & Charred Leeks, and luscious sweetbread agnolotti with sage and butter.
Lupa, like trattorias in Rome, specializes in simple, fresh, seasonally-inspired cuisine, in addition to the basics.
Amatriciana is a house specialty.
Porchetta (above), and Coach Farms Goat Yogurt Panna Cotta with Plums (below)
The approach to wine and liqueur at Lupa is unpretentious, featuring over 400 wine selections representing every region of Italy, the bar offers the largest selection of Amaro, Italian bitters, in the city as well as a large variety of grappas, dessert wines, liqueurs. Some 18 years later, Lupa remains a vital, fun downtown trattoria, known for a warm, welcoming atmosphere, authentic cuisine, and approachable prices. Don’t miss the $25 3-course weekday prix-fixe lunch!
170 Thompson Street
New York, NY 10012