Lupo takes its name from the Italian phrase "In Bocca al Lupo" — "Into the Mouth of the Wolf." Since opening in Upper Fremont in 2018, the restaurant has focused on naturally leavened, Neapolitan-inspired pizza baked in a wood-fired oven inside a tiny 175-square-foot kitchen. The sourdough starter lives on-site and is fed twice daily, feeding both the pizza dough and hearth-baked sourdough loaves.
Ingredients come primarily from Washington and West Coast producers rather than imported staples, with partners including Cairnspring Mills, Ferndale Farmstead Cheese, Samish Bay Creamery, and Bluebird Grain Farms among others. Regulars point to generous toppings and fresh flavors on the pizzas, house-made pistachio ice cream for dessert, and a cozy room that draws couples in for date nights, with service that's developed a reputation of its own.
Ingredients come primarily from Washington and West Coast producers rather than imported staples, with partners including Cairnspring Mills, Ferndale Farmstead Cheese, Samish Bay Creamery, and Bluebird Grain Farms among others. Regulars point to generous toppings and fresh flavors on the pizzas, house-made pistachio ice cream for dessert, and a cozy room that draws couples in for date nights, with service that's developed a reputation of its own.