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Lupa

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Lupa used to be my favorite restaurant in NYC, much better than Babbo in my opinion. Please tell me they are still really good.

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Lupa
170 Thompson Street, New York, NY 10012

Babbo
110 Waverly Pl, New York, NY 10011

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  1. Yes, they are still really good!

    1. As good as it's always been. If it weren't for the difficulty of reserving I'd eat there all the time.

      2 Replies
      1. re: rrems

        Agreed. Lupa is still very good.

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        Lupa
        170 Thompson Street, New York, NY 10012

        1. re: rrems

          Yeah, that's about right. Except they're also a bit too expensive for me to go more than a few times a year. But I enjoy it every time. :-)

        2. Made the reservation for next wednesday 5:30pm...otherwise they are all booked for next week or until end of Dec.
          I looked at their menu and realized that they have at least 2 kinds of fish on the menu. is this new? I don't remember them having alot of fish on the menu before. I think Mario is great in pork dishes....
          Should I order one of the fish dishes or stick with pasta?

          1 Reply
          1. re: Monica

            My favorite secondo just might be the Pollo fra diavolo - perfectly roasted chicken with a hot pepper bite. The fish dishes are good, too, though. My routine, if I'm hungry enough, is to share some antipasti, a couple of pastas, and perhaps have my own secondo, then share dessert.

          2. we had dinner at Lupa last night and, while everything was very good, we left thinking we wouldn't be anxious to return. we started with the calamari and farro dish, which we enjoyed. the calamari was very fresh and the farro was perfectly cooked. it was larger than expected and we ultimately didn't finish it. we also shared the treviso vin cotto, which again we enjoyed.

            we then moved onto a shared pasta course, having the kitchen split the gnocchi and sausage dish. the gnocchi were light and plump, but not too soft. this was easily the best dish of the night and some of the best gnocchi i've had.

            for our secondi course, Ms. Coasts had the striped bass with swiss chard and grapefruit. she enjoyed it, but felt that it wasn't memorable. i had the saltimbocca, a thin piece of veal with prosciutto and sage over escarole(?). the dish just felt too heavy. even the fried veal at Seasonal comes off lighter.

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            Lupa
            170 Thompson Street, New York, NY 10012