 LUPA OSTERIA ROMANA opened in the fall of 1999, a partnership between Joe Bastianich, Mark Ladner and Jason Denton. The three men wanted to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The space is simple, as you might imagine a trattoria on an alleyway in Rome, with warm bare-brick walls and arches. The kitchen's concept is to create dishes as traditionally Roman as possible, while skillfully substituting and supplementing local, fresh ingredients. The result is a uniquely Roman menu with a New York balance. Bucatini All'Amatriciana; Bavette Cacio e Pepe; Octopus with Salsa Verde & Charred Leeks; and luscious sweetbread agnolotti with sage and butter. The approach to wine and liqueur at LUPA is unpretentious. With over 400 wine selections representing every region of Italy.
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