About Lupo Verde
On the restaurant menus of the last decade, charcuterie and cheese boards have become nearly as ubiquitous as beet salad and butternut-squash soup. But how many places have whole rooms devoted to the stuff? Here, a glassed-in nook puts forth lavish spreads of Italian imports and house-cured prosciutto, and also does take-home orders of meats and cheese.
The narrow, brick-lined downstairs barroom is a charming place to laze away a few hours over snacks, but stick around for dinner and you’ll be rewarded with excellent cocktails (they lean toward the bitter), simple but decadent pastas like a gooey cacio e pepe, and surprisingly refined desserts.
- Fried artichoke
- Salt-baked branzino
- Vanilla mille-feuille
- Crepe with cappuccino cream
- Peruviana cocktail, with pisco, prickly pear, and Aperol