☰
Trattoria Del Lupo created by Wolfgang Puck specializes in tableside service and with exhibition pizza, antipasto and dessert stations on full display.
This restaurant was reviewed in the November 2008 LVA; some of the information contained in the review may no longer be accurate. We went to Lupo to try just one thing: liver & onions. Someone who knows his l&o told us it’s the best in town (with competition from Joe’s Seafood, Prime Steak & Stone Crab), and boy was he right! This dish is a staple on the Lupo menu and it’s just $21—if you’re a fan of liver, you gotta go. Lupo in general was a pleasant surprise. A dining patio built off the huge entry hall from the parking garage lets you people-watch while you eat. Food is reasonably priced, with pasta dishes in the $20s. The carpaccio for $23 was the most expensive appetizer, but it’s one of those good gourmet versions, combining the normal thin beef with a tartare (there’s vinegar on this one, which is different).
