Thursday, January 12, 2017

back in DC LUPO VERDI is vivacious (1-7-17)

After our amazing trip to Ecuador, we joined a bevy of friends on Staurday night prior to the theater at LUPO VERDE ( at 14th & T Sts, NW. The small restaurant has a bar and some seating downstairs and we headed upstairs where the dining scene is a bit quieter and relaxed. While waiting for everyone to gather I tried a Persephone or Mezcal, Prickly Pear Juice, Cinque Apertivo, Apple and Lemon Juice  with Honey & Rosemarymixture that was not sweet and most refreshing. The Peppino was Gin, Limoncello & Lemon Juice with Prosecco & Bitters that got raves as well.
It was bitter cold so we stuck with red wine and started with a Tenuta Fessina Mascalese 2014 ERSE Cappuccio that was medium bodied and a great start. Our server, Mohi, recommended the second red, a 2014 Hauner "Hiera" Acitana a blend of Alicante, Nocero and Nero d'Avola from Sta Marina Salina in Sicily that was such a big hit, we had another bottle.
Food was superb across the board with excellent salads, Fried Artichokes, an awesome Chestnut Soup to start with Fennel Sausage, Mushrooms and Rapini for starters.
The main courses here vary from fish to pasta to pizza to meat and we had some of all (see FB page for fotos):
The whole Dorado special was filleted and brought tableside in the simplest of presentations. The Sandra Zappa Pizza (it that Frank's sister?) came with tomato, mozzarella, spicy sausage and chilis. The Tortellini Speical offered up filled pasta with swiss chard, ricotta and meat in a truffle sauce which was decadent and indeed all the pastas were a success: Fettuccine al ragu di coniglio was a rabbit ragu with roasted baby carrots, thyme and white wine, while the Fusilli Campani was a Neapolitan Ragu (Chef Matteo Venini explained that Neopolitans do a different mix of beef and pork) with Pinenuts and Pecorino.

Desserts were very good as well with Tiramisu '13 (not sure what the 13 is), Crostata alla pere-a roasted Pear tart with vinall sauce, cranberry puree and meringue.
I went my usual cheese course way and was thrilled with the selections here:
LA TUR a soft runny cow/goat/sheep from Piemonte
CACIOCAVALLO SILANO a sheep/goat from Calabria and the
intense MUFFATO ALLE ERBE a superb blue cow from Veneto.
The plate was very nice with apples, grapes, onions and fruity/nutty bread.

We all left full and were happy the show we were attending was short and light-hearted, knowing that we will come back to Lupo Verde!