Lupo Verde Opening Thursday, February 20th

1401 T Street, NW

From a press release:

“Med Lahlou and Antonio Matarazzo of the Lalou Group are pleased to announce the appointment of Domenico Apollaro as Chef de Cuisine at their new intimate 100-seat Italian restaurant Lupo Verde, located in the bustling 14th Street neighborhood at 1401 T Street, NW, 20009. Lupo Verde will open on February 20th serving dinner nightly, from 5 PM to 11 PM. Guests will also be able to enjoy late night hours Sunday through Thursday, from 11 PM to 2 AM, and Friday and Saturday, from 11 PM to 3 AM. Happy hour will also be available Monday through Friday from 3 PM to 7 PM.

A native Italian and 2001 graduate from the Istituto Professionale per i Servizi Alberghieri e di Ristorazione, in Castrovillari, Italy, Domenico Apollaro is moving to Washington to accept this new position. Prior to joining Lupo Verde, he was the executive chef at Eat’s Easy Restaurante in Milan, Italy. His career also includes working as executive chef at Osteria Vista in Lachen, Zurich from 2011 to 2012. He also served as the chef of the restaurant and garden at Altri Tempi in Marina di Massa and Lucca, Italy. From 2006 to 2011, he owned and operated three restaurants in Villapiana, Italy: Fusion Bar, Café del Mar and Voglia Difrutta. His culinary career also includes working every summer from 1994 to 2001, at the Hotel Hermitage in Portoferraio, Italy. He also cooked in various restaurants throughout Italy and in London, England from 2001 to 2006.

The menu Apollaro will create at Lupo Verde will feature a variety of small plates, house-made charcuteries, cheeses, breads and antipasti. Wood-fired pizzas will also be available along with a selection of paninis and salads at lunch, and house-made pastas, whole roasted fish and a premiere selection of meats during dinner. Customers will be able to purchase 70% of the restaurant’s menu “to go” including 50 cheeses (five of which will be made in-house while the rest will be made from local farmers or imported from Italy) sold by the ounce, two house-made prosciuttos and several other house cured meats. Fresh and dried house-made pastas will be available for purchase by the kilo, along with house-made sauces and rustic house-made breads.

This March, Lupo Verde will begin serving brunch Saturday and Sunday, from 9 AM to 3 PM, and lunch service will also be introduced Monday through Friday, from 11 AM to 3 PM.”

12 Comment

  • It looks really nice inside. And yet, I bristle at the thought of more small plates.

  • I’m so sick of small plates.

  • personally i love small plates. let me try lots of different things. thrilled that you folks won’t be in my way at Lupo Verde.

    • The only thing I hate about the small plates places is how crowded they tend to be. But of course, the fact they’re so darn crowded shows that the small plates haters aren’t a significant share of their market…

  • Very pleased that they managed to limit themselves to just one “also” in paras. 3 and 4.

  • I walked by a few days ago and the inside looks really nice. They did a good job with the renovation.
    Though, it’s a very small place, so it’s going to be tough to get a table in the colder months.
    Small plates for a small dining room? 😀

  • BTW, “small plates” is one of the best marketing constructs in the last 10 years.
    Successfully passing off smaller portions as a luxury item for sophisticated clientele? Genius.

    • Soooooo disappointed that this is yet another small plate. Enough already.

    • smaller plates at lower prices so people can try more different flavors. what a scam!

      • The American bastardization of small plates is a scam. Tapas on the Iberian peninsula are quite cheap – usually anywhere from 1 to 4 euros per plate in your typical bar/gastro-pub.
        American restauranteurs took a great, affordable, casual concept and turned it into a lavish spectacle while pushing up the spend per person. “Small plates” start at $7 and go up quickly from there ($12-14 for a three bites of seafood is typical). And now restaurants are applying the small plates concept to ethnic cuisines that traditionally pride themselves on large, good value meals (Italian, Middle Eastern, etc).
        It’s a poor value proposition, so I don’t spend my money at these places. C’est la vie.

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