 Foodies always wondered what Wolfgang Puck's cuisine would have been like had he focused more on Italy than France. They have good reason to be very happy in this smart, striking restaurant with an elegant bar as popular as the dining room. The kitchen is ably presided over by executive chef Eduardo Perez, a 21-year veteran of the Wolfgang Puck Fine Dining Group, most recently as chef de cuisine at Spago, Las Vegas. Lupo’s menu changes daily, reflecting the best and freshest products. Among popular insalatas is the “tre colore” with arugula, endive, radicchio, ricotta, pine nuts and lemon vinaigrette. Homey soups, such as garden vegetable minestrone served with breadsticks, are winners. Favorite pasta creations include tortelloni alla balsamic---cheese-filled pastas with sage, aged balsamic and shaved Pecorino. Among pizzas might be the patate---thinly sliced potatoes with shallots, black truffles, Fontina and thyme. Entrées have included grilled swordfish with porcini mushrooms and tarragon cream and salsiccia alla casalinga---house-made sausage, white polenta, peppers and onions. Also on the menu are gamberetti and fagioli---sautéed prawns with rosemary- and garlic-flavored white beans; lasagna verde Bolognese---handmade spinach pasta layered with béchamel and Bolognese; and osso buco---slow-braised veal shank with ricotta gnocchi and broccolini. The wine list is filled with hard-to-find boutique Italian bottles and surprises from other regions. Save room for the chocolate hazelnut cake---chocolate mousse, crunchy wafers and raspberry sauce, and the cherry ricotta cheesecake with a chocolate-pistachio crust and port-glazed cherries.
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