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Started By
Message
Osteria Lupo
Posted on 7/3/23 at 3:03 pm
Posted on 7/3/23 at 3:03 pm
We went a little over a month ago and there were a few hiccups, which were expected. Went back over the weekend, and it was damn near firing on all cylinders. Service was fantastic.
There were four of us this time around and we did the tasting menu. It was a lot of food; we all came away feeling like it was a bargain (~$400 before tip, with a bottle of wine and several cocktails). Some notable favorites included the marinated mushrooms, arancini, red snapper crudo, the mushroom pasta, and the grilled lamb. Those smashed potatoes are also ridiculously good.
Looking forward to going back.
There were four of us this time around and we did the tasting menu. It was a lot of food; we all came away feeling like it was a bargain (~$400 before tip, with a bottle of wine and several cocktails). Some notable favorites included the marinated mushrooms, arancini, red snapper crudo, the mushroom pasta, and the grilled lamb. Those smashed potatoes are also ridiculously good.
Looking forward to going back.
3
Posted on 7/3/23 at 3:29 pm to GeauxldMember
Aracini, crudo and lamb are our go-to's. Burrata is pretty spectacular as well.
They have really gone after quality service instead of trying to skate by on just enough people. Had AVO above them until last weeks vist, now pretty neck and neck.
They have really gone after quality service instead of trying to skate by on just enough people. Had AVO above them until last weeks vist, now pretty neck and neck.
Posted on 7/3/23 at 5:20 pm to fightin tigers
quote:
crudo
This was my only issue when I went there. They gave me the wrong fish. Was supposed to be bluefin and instead got snapper. It was still good but wish they would have notified me of change before they started preparing it
Posted on 7/3/23 at 5:32 pm to GeauxldMember
The pizza is actually great as well. Went back In late April and devoured all of this. Only thing I didn’t like was the dessert
Bigoli Carbonara - guanciale, egg, pecorino, and parmesan
Radiatori - Louisiana blue crab, basil, and parmesan
Wood-Fired Zucchini - lemon ricotta and pine nuts
Burrata con Panna - pistachio, aged balsamic and grilled focaccia
24-month prosciutto San Daniele pizza - Fior di Latte, Basil and Local Arugula
Black Truffle Arancini - fresh Umbrian truffle and Val
D'osta fonduta
Spiedini - skirt steak, roasted garlic aioli and fresh herbs
Brown Butter-Bay Semifreddo - guava caramel, swiss cake and chocolate "Magic Shell"
Flourless Chocolate - anglaise and hazelnut brittle
Bigoli Carbonara - guanciale, egg, pecorino, and parmesan
Radiatori - Louisiana blue crab, basil, and parmesan
Wood-Fired Zucchini - lemon ricotta and pine nuts
Burrata con Panna - pistachio, aged balsamic and grilled focaccia
24-month prosciutto San Daniele pizza - Fior di Latte, Basil and Local Arugula
Black Truffle Arancini - fresh Umbrian truffle and Val
D'osta fonduta
Spiedini - skirt steak, roasted garlic aioli and fresh herbs
Brown Butter-Bay Semifreddo - guava caramel, swiss cake and chocolate "Magic Shell"
Flourless Chocolate - anglaise and hazelnut brittle
Posted on 7/3/23 at 7:45 pm to lighter345
quote:
Only thing I didn’t like was the dessert
Agreed. We had the same two desserts you mention above, and I thought both were fairly meh.
Posted on 7/3/23 at 8:23 pm to GeauxldMember
Does the entire table have to do the tasting menu?
Posted on 7/3/23 at 9:22 pm to fightin tigers
quote:
They have really gone after quality service instead of trying to skate by on just enough people.
That’s refreshing to know. So many places have gone to complete shite in this regard - places that should be ashamed of themselves for letting it happen.
Posted on 7/4/23 at 7:20 am to fightin tigers
quote:Went to Avo for the first time back in February this year. Fantastic meal, but was disappointed that the elk steak and green pea risotto was not available at that time. Nevertheless, it was the best meal I've had in recent memory. Wife and I have a date night sometime later this month, and we were considering returning to Avo, but Osteria Lupo has me intrigued.
Had AVO above them until last weeks vist, now pretty neck and neck
Patois is also in the mix.
Posted on 7/4/23 at 9:16 am to Crescent Connection
quote:
that the elk steak and green pea risotto
Probably one of my Top 10 dishes in the city.
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