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What to Order at Lupa?

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Making my first visit tomorrow night. Any suggestions on what to order? Thanks in advance.

--T

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  1. there's lots of yummy choices...

    -- brussels sprouts w/ pecorino (sort of a must order)
    -- octopus en panissa
    -- beets w/ pistachio
    -- any of the meat antipasti

    the various pastas are all tasty...i had the orchiette w/ sausage&swiss-chard the other night which was good but a bit pricey (22)...the lamb scottadito is great...i was underwhelmed by the trout because i think it's silly to stuff trout w/ sliced potatoes but it was still ok...i was also underwhelmed by the baccallo&capers starter...there are so many small plates that you can order a whole mess of things and explore a bit and find your own favorites...hope that helps...it's a fine place and i'm sure you'll have fun...

    1. the bavette cacio & pepe and if they have it, the tuna belly is to die for.

      tomorrow's special will be the whole roasted fish:
      http://www.luparestaurant.com/menu-NE...

      1. If they have the Duck Ragu, grab it. It is quite sublime.

        - Sean

        1. In general, antipasti, pastas, and contorni are stronger than secondi (although I've had very good experiences the daily specials... they no longer have the fried rabbit, but that was one of my all time favorites. I also enjoyed the fried sweetbreads... I don't see that on the online menu now).

          My favorite pastas - the ricotta gnocchi with sausage & fennel, the farro spaghettini with chickpeas, and the pasta with the rosemary and cauliflower sauce. I haven't seen the last two in a while (although I no longer live in NYC so I don't know if they still get rotated in).

          Are you going alone? I would get one of the house made salumi, a pasta, and two contorni . If you have a big appetite, get four contorni. Desserts are fine, but you won't miss out on anything if you don't have one. The thing that Lupa does so well is the elevation of really humble ingredients to sublime heights (I'm still obsessed with a chickpea and leek contorno I used to get all the time. It seems like it should be so easy to make at home, but I still haven't gotten it right). I used to pick the plainest, simplest sounding dishes, and I'd get blown away every time. I will admit that the last two times I went, the contorni weren't as strong as when I was still in NYC (about 5 years ago), but they're good, and the pastas are still great.

          1. Do a search as this comes up a lot. Gnocchi are great.