For those paying attention, the opening of Lupo Verde, which was originally slated to open December 16, has been a long time coming. With permitting issues and all other obstacles safely out of the way (fingers crossed), the rustic Italian spot is now set to open Monday, serving wood-fired pizzas, housemade pastas and breads, whole roasted fish and small plates crafted by executive chef Orlando Amaro and chef de cuisine Domenico Apollaro.
Owners Med Lahlou and Antonio Matarazzo of the Lalou Group, who also operate Ulah Bistro, Tunnicliff’s Tavern and Station 4, say the menu will range from $8-$25 and will mostly highlight regional Italian cooking from Rome and southward. Their latest endeavor will boast two barrel-aged cocktails (a Negroni, naturally, and a hazelnut-Woodford Reserve mixture); three wines on draft (Pinot Grigio, Prosecco and Sangiovese); and five draft beers that will include local drafts. Cocktails will also employ housemade vermouth and aged liquors.
Lupo Verde will start by opening for dinner nightly from 5-11 PM, offering a late-night menu from 11 PM-2 AM Sunday through Thursday and from 11 PM-3 AM Friday and Saturday. Look for lunch and brunch to begin in March.
1401 T St. NW; 202-827-4752
Chef de cuisine Domenico Apollaro, who was raised in the Calabria region and recently arrived from Italy to take the position, had whipped up a batch of cornetti - think Italian croissants - the day we toured the space. We hope these make it onto the upcoming brunch menu. (We're looking forward to another cappuccino or two here, as well.)