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| Focaccia at Lupo Verde DC |
For those who have spent time in Italy, you know that pancake and bacon is not their idea of breakfast. I felt the restaurant does a great job of translating classic Italian dishes into a solid brunch menu. We started our brunch with a delicious focaccia (so good I asked for more to take home) and blood orange bellinis. I went with the intent to try more cocktails to write about, but this cocktail was too good to change. We started our brunch with a delicious fruit plate and charcuterie and cheese platter. The charcuterie and cheese are cut in house and are available for purchase to take home.
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| Uova in camicia |
From there, we moved on the the main course. The Dutchman choose an egg dish, Uove in Camicia (Eggs in a Shirt). The recipe is quite simple: poached eggs in a tomato sauce with olive oil. The dish is quite simple but delicious. You definitely want to dip the focaccia in the tomato sauce. The Dutchman found it good but without the bread it was not filling enough (then again he’s 6’9″, man can eat!).
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| Parppadelle with Mushrooms |
Pasta for brunch? Why not? I loved my freshly made parpardelle pasta with mushroom and topped with a delicious burrata. One of the things I like about Lupo Verde is that they stick to genuine Italian portion sizes. In Italy, pasta is usually a starter, hence primo piatto.The portion size is big enough to fill you up but it’s not one of those massive pasta dishes. The veggies taste fresh and you can tell the pasta is handmade.
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| Bar at Lupo Verde DC |
Verdict: We enjoyed both dinner and brunch, the cozy atmosphere, and good service. Looking forward to returning again. Tip: to work off the calories, go for a walk down T or S Street (Eastbound) for beautiful architecture.
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| Charcuterie Plate at Lupo Verde DC |
