Lupa Osteria Romana opened its doors on October 1, 1999 under the partnership of Jason Denton, Mario Batali and Joseph Bastianich, and Mark Ladner. The idea behind the four men was to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The restaurant has met its promise, offering a unique dining experience with a true "Lupa" dimension.

Under the direction of Mark Ladner, executive chef, the menu at Lupa has received rave reviews from many prominent critics, magazines and newspapers. This is the result of Lupa's uniqueness that other restaurants in New York are not able to match.

We have a salumeria that serves Italian artisan meats and cheeses, house-made products such as canned tuna and guanciale, and a kitchen that is dedicated to creating and serving dishes of the freshest ingredients. The kitchen's concept is to create dishes as traditionally Roman as possible, while skillfully substituting and supplementing ingredients that are out of season or unavailable in New York. The result is a Roman menu with a New York balance.

Lupa opened with a very extensive wine and liquor menu. Almost every region of Italy is represented on the wine list, offering hard to find and undiscovered bottles and vintages. The bar offers the largest selection of bitters in the city as well as a large variety of grappas, dessert wines, sambucas and many other Italian liquors. The approach to wine and liquor at Lupa has never been pretentious, and Lupa has been committed to offering wine and liquor at a fair price to equal its cuisine since its opening.

Lupa remains a fun, downtown trattoria with a warm and welcoming atmosphere.

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212-982-5089