Another branch of Mario Batali's Italian restaurant empire, Lupa specifically celebrates the trattoria-style dishes of Rome. Sous-chef Alexis Pisciotta is particularly proud of their handcut pastas, made daily, and house-cured salumi, which is done using traditional methods. They bring in whole animals and utilize everything—whole cuts for curing, a rack for a special, the balance for sausage or ragu. Their everyday pork is from Heritage Foods USA, the chickens are organic, and they buy locally and sustainably as often as possible. And as Alexis says, "Basically this kitchen is aspiring to put out the best food possible at a good value, cooked with a lot of love!"
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