LUPA

CUISINE - ITALIAN

449 Springfield Ave, Berkeley Heights, NJ 07922 | WEBSITE | (908) 464-6644

One of the things I Iook for in a restaurant and ultimately it’s Chef is passion on the plate. Passion abounds at Lupa Risorante. It is clear to us that Chef Adolfo Marisi cares deeply about his country and his craft. This is becoming increasingly rare and it is refreshing to have such devotion so close to home.

The meal started with the most incredibly light homemade Focaccia served with a chilled Tomato sauce.

Our starters were Burrata, Sausage and Truffle paste on toast and Gorgonzola Dolce on Toast with Heirloom Grape Tomatoes, Basil Chiffinade, Maldon Sea salt and Olive oil. I have a high tolerance for salt so I adjusted this dish to my flavor profile with a pinch of table salt. I do appreciate that the Chef seasons his food with a lighter touch.

Our Secondi plates… Housemade Pasta Cacio e Pepe. A gorgeous Chew on the pasta hit the mark and a beautifully light Cacio e Pepe sauce made from Parmesan, Black Pepper and Pasta water. and their Housemade Spaghetti Vongole with Botarga which is a classic, simple, fisherman's version of spaghetti with clams and bottarga (salted fish roe)

Our mains were a perfectly executed Loin of Cod with a light Breadcrumb and pistachio coating and…….

We finally found an Eggplant Parmesan made in the style that I make at home with thin, delicate layers of eggplant, a silky cheese layer and a robust marinara. This is easily our favorite Eggplant Parmesan within a 20 mile radius of our universe.

On another visit we had a perfectly cooked Hanger Steak with Truffled Fries and Burgundy Stewed Beef Bolognese Lasagne with Béchamel and Parmigiano Reggiano

We tried some delectible new menu items: Carbonara Raviolone, Faroe Island Salmon, and Fennel Fettucine