By Priya Konings
If you have been eyeing the long line outside of Lupo Verde on the weekends and assumed you would never be able to get table, don’t worry BYT is here, as always, to solve your problems. Lupo Verde is now open for brunch, and the secret isn’t out, so there is ample indoor and outdoor seating during Saturday and Sunday brunch service. Pencil it in for next weekend ASAP.
Now let’s get down and dirty: what’s to eat and drink? The brunch menu does a great job of featuring both brunch-specific dishes as well as some of the chef’s best dishes from their dinner menu.
Start your meal with some of their sugar donuts and one of their boozy cocktails. (This is also how you should end your meal). The Principessa is a charming choice, with bright blood orange puree, grapefruit bitters, and Prosecco. If you are really hungover, get the Black Pearl: a concoction of squid ink infused tequila, mandarin liquor, pomegranate and lemon juice. That’s a hair of the dog like you have never had before.
After stuffing your face with one of the perfectly fried donuts, try an appetizer. There is a gorgeous citrus carpaccio sprinkled with cinnamon and sugar, as well as an extensive cheese list, courtesy of the in-house cheese shop, if you want to share a cheese plate with your dining partners.
Next, choose from scrambled eggs with potatoes, poached eggs in tomato sauce, crepes, or my favorite, one of their decadent pasta dishes. You can’t go wrong with the cacio e pepe, a bowl of swirled spaghetti noodles, bathed in a heady cheese and black pepper sauce. The maltagliati alla norma, wide noodles topped with eggplant, tomatoes, and cheese, is also on their greatest hits list.
Next: it’s more sugar donuts and another cocktail. The il professore is the perfect finale to your meal, it’s made with coffee liquor, unaged whiskey, and coconut milk. Just be careful: it may be a little glass, packs powerful punch!