Lupo Notte runs as a la carte fine dining, with seating split between a bar and booths. The kitchen rolls its pasta by hand each morning and proofs its Neapolitan-style pizza dough slowly before cooking it in a wood-fired oven, and the menu shifts with what's seasonal and available from local farmers, including a named sourcing relationship with Bear Creek Farms.
The food runs from shareable plates to full mains. Lupo Meatballs, made with ground wagyu, Italian sausage, and veal, and Whipped Ricotta with warm focaccia and honey are built for the table. Housemade pastas include Campanelle cacio e pepe and Tagliatelle with a veal-pork bolognese, alongside a Bear Creek Farms teres major bistecca, snapper in tomato broth, a Burrata salad with peaches and heirloom tomatoes, and a Margherita pizza finished simply with tomato, basil, and mozzarella.
The food runs from shareable plates to full mains. Lupo Meatballs, made with ground wagyu, Italian sausage, and veal, and Whipped Ricotta with warm focaccia and honey are built for the table. Housemade pastas include Campanelle cacio e pepe and Tagliatelle with a veal-pork bolognese, alongside a Bear Creek Farms teres major bistecca, snapper in tomato broth, a Burrata salad with peaches and heirloom tomatoes, and a Margherita pizza finished simply with tomato, basil, and mozzarella.