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'Disclaimer'...I eat at Lupa alot,am a friend of the house...but tonight,damn;house made orecchiette with a short rib ragu and some bitter greens was everything a good pasta should ever be....good chew to the pasta,flavorful,well seasoned ragu,and nice contrast from the greens.With a pinot nero from Alto Adige,even better.Radicchio agrodolce with hazelnuts and croutons to start.A simple and wonderful meal,one of the best...

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...tonight,damn;house made orecchiette with a short rib ragu and some bitter greens was everything a good pasta should ever be....good chew to the pasta,flavorful,well seasoned ragu,and nice contrast from the greens.With a pinot nero from Alto Adige,even better.Radicchio agrodolce with hazelnuts and croutons to start.A simple and wonderful meal,one of the best...

Playing on the traditional postcard message, "you had a wonderful time; wish I'd been there!"

I look forward to it someday.

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.With a pinot nero from Alto Adige,even better.

 

Third time in a week I've seen a favorable reference to pinot nero from alto adige. I don't recall seeing more than one mention per year before this

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I have seen "Alto Adige" alone more often this year than in my entire life. Things come and go.

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Guest Aaron T
I have seen "Alto Adige" alone more often this year than in my entire life. Things come and go.

what about ramps and fiddlehead ferns?

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As the interest and appreciation of Italian wines has grown,so has the availability of more regional wines in the U.S. and elsewhere...they aren't necessarily knock your socks off brilliant wines,but at a certain price point offer up something a little different.Alto Adige,Friuli,Valtellina...and on into Slovenia offer some good indigenous grapes and wines....so why not give them a try?

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Yesterday a friend and I went to the "Whole Hog" lunch at Lupa. Pigs came from Violet Hill. It was a terrific meal and a really nice event, and for $75 (exclusive of tax and gratuity) I thought it was a really good deal. Here's the menu:

 

 

 

Amuse

Braised Pig Heart Bruschetta

Prosecco di Valdobbiadene Brut Drusian

(this was a nice amuse but didn't blow us away, flavors weren't particularly distinct)

~

 

Affettati

Selection of House Cured Meats

Pallagrello Bianco Terre Del Principe 2003

(included the best testa I've ever eaten)

~

 

Antipasto

Roasted Pig Belly with Pavoni Beans

Nora Le Baladin .

(Man this was a good course. Beautiful fatty pork, crisp skin, bursting with flavor, and the beans were a great contrast)

~

 

Insalata

Crispy Pig Tripe Salad

Lambrusco di Sorbara “Premium” Chiarli & Figli

(tangy greens topped with bite-sized pieces of tripe fried crispy in olive oil, fabulous)

 

~

 

Primo

Pig Liver Agnolotti with Aceto Balsamico

Montepulciano D’Abruzzo Il Feuduccio 2001

(rich, decadent, great balance of liver and sweetness in the sauce)

 

~

 

Secondo

Porchetta

Whole Roasted Pig with Traditional Condiments

Agramante Paolo Petrilli 2003

(served with perfect salsa verde, and roasted small round carrots, brussel sprouts and baby fennel)

 

~

 

Dolci

Crostata di Ricotta

Pork Lard Crostata with buffalo Ricotta

Passito Di Pantelleria Ferrandes 2001

(we went nuts for this dessert - it was a tart made with lard in the dough, topped with glorious ricotta and sprinkled with lemon thyme)

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Yesterday a friend and I went to the "Whole Hog" lunch at Lupa. Pigs came from Violet Hill. It was a terrific meal and a really nice event, and for $75 (exclusive of tax and gratuity) I thought it was a really good deal. Here's the menu:

 

 

 

Amuse

Braised Pig Heart Bruschetta

Prosecco di Valdobbiadene Brut Drusian

(this was a nice amuse but didn't blow us away, flavors weren't particularly distinct)

~

 

Affettati

Selection of House Cured Meats

Pallagrello Bianco Terre Del Principe 2003

(included the best testa I've ever eaten)

~

 

Antipasto

Roasted Pig Belly with Pavoni Beans

Nora Le Baladin .

(Man this was a good course. Beautiful fatty pork, crisp skin, bursting with flavor, and the beans were a great contrast)

~

 

Insalata

Crispy Pig Tripe Salad

Lambrusco di Sorbara “Premium” Chiarli & Figli

(tangy greens topped with bite-sized pieces of tripe fried crispy in olive oil, fabulous)

 

~

 

Primo

Pig Liver Agnolotti with Aceto Balsamico

Montepulciano D’Abruzzo Il Feuduccio 2001

(rich, decadent, great balance of liver and sweetness in the sauce)

 

~

 

Secondo

Porchetta

Whole Roasted Pig with Traditional Condiments

Agramante Paolo Petrilli 2003

(served with perfect salsa verde, and roasted small round carrots, brussel sprouts and baby fennel)

 

~

 

Dolci

Crostata di Ricotta

Pork Lard Crostata with buffalo Ricotta

Passito Di Pantelleria Ferrandes 2001

(we went nuts for this dessert - it was a tart made with lard in the dough, topped with glorious ricotta and sprinkled with lemon thyme)

I'll pass the word to the chef/sous chefs-They are good friends,and they work their butts off to make these special meals work out well...

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I'm jealous, got the email, wanted to go, but the trial calendar keeps me from committing to lunch that far out.

 

We did have dinner there Monday night at the bar - grat orechette special with lemon, butter, sausage and greens..

 

-j

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Dolci

Crostata di Ricotta

Pork Lard Crostata with buffalo Ricotta

Passito Di Pantelleria Ferrandes 2001

(we went nuts for this dessert - it was a tart made with lard in the dough, topped with glorious ricotta and sprinkled with lemon thyme)

 

That sounds fantastic. I'm jealous.

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I love the orechiette special. I love it so much it sometimes interferes with me trying something new... Dinner at the bar is great. The bartenders are so sweet and they know their stuff.

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