Lupa: Another Look at Mario Batali's Roman Restaurant
When Lupa opened on October 1, 1999, it was the third restaurant for Mario Batali, and the second he'd started with partner Joseph Bastianich, following closely on the heels of Babbo. But Lupa was different.
Billing itself as an "Osteria Romana," it was unlike any other Italian restaurant in town, which generally fell into two categories, or a hybrid of the two: red-sauced Southern Italian food, or veal-intensive Northern Italian. Lupa split the difference by showcasing the menu of Rome, which is quite unlike the other two types, with a palate as refined and distinctive as Paris's.
There have since been a cavalcade of restaurants doing the same thing -- including places as diverse as Quinto Quarto in the West Village and Testaccio in Long Island City -- but Lupa set the standard, with sparsely sauced pastas emphasizing the noodles themselves and neglecting tomatoes, composed vegetable dishes, charcuterie, and especially homemade charcuterie, with a list of secondi that showcased the capital's quirks. We decided to revisit the Greenwich Village restaurant to see if it's as good as it once was -- especially since the Batali-Bastianich team has over a dozen projects on the burners across the country.
There's no doubt the joint remains wildly successful -- one must reserve weeks in advance, and even then you must wait for a table at the crowded bar, despite what must be at least 80 seats in a serpentine layout that includes three rooms. And, judging by our meal there, the food is every bit as good as ever. The wine list, too, remains tops for a restaurant of its size -- all Italian. Even the bottles around $30 tend to be superb, as was the Tiburzi Colle Scancelatto blend of 80 percent sangiovese and 20 percent canaiolo grapes made in Montefalco, Umbria, that we drank that evening. Priced at precisely $30, it was marked up only a little over twice retail, and there are distinguished wines from all regions of Italy, with a particular specialty in Friuli and Tuscany.