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Lupa

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Just back from lunch at Lupa. Boy am I going to be thirsty later. Started with a cold oxtail salad which was so salty it made our lips pucker. Then pasta with tuna and anchovies and capers - anchovy-ness notwithstanding, it was unbelievably salty. And I must say, I don't like that bread they serve to dip in the oil.

 

However, a salad of raw peas, red onion, and mint was delicious, as was truffled raddichio. We shared some good cheeses, nothing spectacular. Very good espresso. Shared a carafe of a Piemontese red something or other, very nice.

 

Best part was the cute owners of Al Di La, who were sitting near us with their adorable little son.

 

I had heard rumor of these very salty Lupa dishes, but this is the first time I experienced it. Not good.

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I've only been to Lupa once, and not under ideal circumstances, but also found the food to be oversalted and undergood. I attributed that to the banquet-style event, but maybe it is a general failingof the restaurant. My meal at Al di La was far superior in every way.

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I agree with Lippy, that banquet-style meal was poor. A few months before that I had a medicore meal, overall. The appetizers were good (though I think Babbo's apps are far superior), but my pasta main--the plain spaghetti with black pepper and olive oil--had an unpleasant amount of pasta water in it and the pasta was overdone. On my first visit around a year ago, the same pasta dish was absolutely divine.

 

I'm not very keen on the decor (especially in the back room). The place makes me feel a bit depressed.

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I hesitated to post on another food site after my last visit to Lupa, mainly because I really like what they "try" to do there.

 

We ordered the large salumi "board" which did have some excellent meats on it, the standout probably being the lamb tongues...but this was definitely not $35 worth of salumi etc...4 pieces of prosciutto, maybe 8 soppressatta and a couple others but IMO not worth $35.

 

The cauliflower "farrotto" was excellent and it is a dish I have had there before.

 

The entree special of a braised and roasted pig trotter was beyond saving, the meat inside was so dry that even swishing wine around in your mouth with it could not save it...we were sitting at the bar and sent that back and got a little bit of attitude about it...the sort like "well no one else has complained about it" after that and perusing the menu again we just said screw it and finished our wine and left.

 

I used to like this place a lot and will probably go back(eventually...I won't be running back). Definitely will not be shelling out $35 for a wood board of their salumi again.

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I have only been once about 18 months ago

 

Food was ordinary and the service was bordering on the bizarre. Can't see any reason to go back again

 

S

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I had heard rumor of these very salty Lupa dishes, but this is the first time I experienced it. Not good.

I'm was a big fan of Lupa and had several really great meals.

 

I'd of course heard about the over-salting and I finally experienced it last December. The meal was just about inedible which was really very sad because Lupa was up there as one of my favorite restaurants.

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Lupa + Blue Hill = Perfectly salted food

So Blue Hill undersalts? Do you think it's a detraction? I ask because it's one of the places I'm considering taking my GF for her 30th birthday in June.

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Stephanie, there have been zillions of posts on the undersalting and lack of flavor at Blue Hill - here, OA, Chowhound, eG, etc.

 

And yes, I think it's a detraction.

 

Start a thread about Blue Hill if you want to talk about it further.

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Lupa + Blue Hill = Perfectly salted food

So Blue Hill undersalts? Do you think it's a detraction? I ask because it's one of the places I'm considering taking my GF for her 30th birthday in June.

Don't do it. Go to March.

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Lupa + Blue Hill = Perfectly salted food

So Blue Hill undersalts? Do you think it's a detraction? I ask because it's one of the places I'm considering taking my GF for her 30th birthday in June.

Don't do it. Go to March.

For perfectly seasoned, perfectly cold food.

 

(Sorry, one bad experience there, which was probably an anomoly.)

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Apart from the inaudible waitress, who served us on a different occasion, and therefore can be regarded as a consistent hazard. :lol:

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To combine the two, she served us cold dishes last time we were there.

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Yes, Chef Nish offers some wonderful sushi-inspired dishes in his tasting menu, which are served cold or room temp. ;)

 

 

Go elsewhere you curmudgeonly March nay-sayers. :angry:

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