Lupo Verde Awards

Lupo Verde Restaurant Review:

Its name easily translated as “green wolf” in Italian, Lupo Verde is designed to resemble your favorite trattoria somewhere in Southern Italy. There is plenty of sunshine inside, thanks to tall plate glass windows, but the real warmth is found on the gated sidewalk patio adjacent to the front door. The chef was imported straight from the home country, where he was executive chef at a chic restaurant in Milan, and he has structured a menu that presents both classic and inventive dishes that underscore the significance of Italian cooking. Consider the batter-dipped and deep-fried whole artichoke, including its stalk, paired with a dipping sauce replete with anchovies. Grilled whole shrimp in an orange and Marsala sauce, crispy sardines, and a variety of salads, cheeses and cured meats make up the antipasti choices. As in any true Italian establishment, the pasta course, or “primi,” offers various options, including homemade gemelli with fresh cheese and ground peppercorns --- all pastas are made in-house, as is the flavorful focaccia. Entrées range from a whole branzino baked in salt to lamb stew, a platter of fried seafood such as prawns and scallops, and the sous vide pork cutlet finished with a haunting prune sauce. Among desserts are a mysterious fried eggplant with chocolate crema, several flavors of semifreddo, and sherbets and gelati. As expected, the wine list is extensive, and basically Italian.