Lupo Verde Opening Thursday, February 20th

by Prince Of Petworth February 13, 2014 at 12:00 pm 12 Comments

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.”


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