- Robert Nov 3, 2000 09:36 AM
I've got reservations at Lupa this weekend and was looking for menu suggestions.
I was there several months ago and then read some threads about dishes that I don't remember seeing on the menu. Do they change the menu that frequently or are thier any items that stay on the menu that you would recommend?
If there is either oxtail or duck available, go for it. They are both wonderful. Both are very rich, so I would have something light to start. The fresh sardines on farro are great and I also like the salad of bitter greens. I had a mackerel carpaccio once that was heavenly, but I think that was a special. Pastas are amazing. This is one of my favorite places to eat--the price/quality ratio is IMO unbeatable.
...all wonderful...try a pasta/split it with your companions, but do it...the portions are small by "american" standards...any pasta with a meat sauce will will be intensely flavoured because of real reduction...the best, in my opinion, are his gnocchi...they are semolina, therefore, baked not boiled and are baked with cheese - wonderful (you can make them out of batali's cookbook too!)..
the service is good but tends to not give you enough time to settle in, have a drink and then doesn't always give you time enough between course to let everything sink in for real appreciation - so, slow them down...tell your server in the beginning...
you'll really enjoy it.
I recommend the turkey "osso buco style", which is particularly good, or as many have suggested the oxtail. Have a great time!
They have a few specials every night as well as a nightly special entree that is posted on the menu (i.e. Thursday: osso bucco, just an example, no idea what is Thursday's entree.)
Also, the menu changes seasonally a bit (I was happy to see the panzanella was gone when I went last week, that was the one thing I didn't care for.)
Some have complained about oiliness and saltiness. I have not encountered extreme saltiness but I have encountered some annoying oiliness in a special spaghetti with eel in garlic olive oil, it was literally *swimming* in oil and was just too much. If I had split it it might not had been so annoying. So you may want to avoid the things in an oil as it's entire sauce.
I LOVE the bucatini amatriciana. GET THIS GET THIS GET THIS!
Also the sweet escarole salad with walnuts and I think parm shavings was nice and a good split for 2.
Try to save room for dessert...
Also they do these mini-carafes, which is a little more than a glass of wine so they seem expensive but it's a good deal. One time I split a mini-carafe with each course with my companion for our own wine tasting menu.
Have fun. Don't forget to check out the glossario on the back of the menu.
Also--try some of the special cocktails, ask for that drink menu. I like the Lupa Sidecar: sweet and sour lemony and strong, in a martini glass whose rim is lined with sugar.