Have you ever been to Pizza Lupo? Tucked away on Frankfort Ave in Butchertown, it is a gem of our city’s culinary scene. Housed in a circa-1860 brick building, it is the brainchild of owners Adam Turla and Sarah Balliet, alongside Head Chef Max Balliet, Sarah’s brother.
After many trips to Italy, they came back to Louisville to open a restaurant that highlights Neapolitan pizza — and trust me y’all, it’s SO good. While the menu includes other authentic Italian favorites, a commonality is clear: quality is at the forefront of the process at Pizza Lupo.
I was recently invited to check out their new offerings on the spring menu; my best friend Shelby joined me and it was a lovely evening!
What We Ordered:
With a stunning cocktail menu, there’s no better way to start a meal at Pizza Lupo than with a libation. From wine, to beer, to amaro, to speciality cocktails — they have you covered.
I loved the presentation — simple, yet elegant, which is a poignant theme of Italian dining in my opinion.
Our meal started off with the Ceci Salad, which boasts homemade, nine-month chickpea miso, shaved asparagus, chickpeas, fennel, red onion, lemon, ricotta salata, and dukkah. While the flavors were complex, they were cohesive and really complimented one another. Very good!
Next was my favorite of the evening: the wood-fired Caulilini. This was my first time having Caulilini, which is a new, trendy vegetable; it was also the first time that I have seen it on a Louisville menu. Described as baby cauliflower, it has a long, narrow, tender stem, alongside smaller florets than traditional cauliflower. It is delicious!
Pizza Lupo prepares their version with the stems, garlic anchovies, almond breadcrumbs, and chili flakes. It was, as I say, Write Your MeeMaw Good.
This was a dinner of firsts for me — Quail e Garganelli, another new menu addition, enticed me to try quail for the first time! Featuring white wine braised quail, fava beans, oyster mushrooms, and basil garganelli, it is a fantastic dish. Garganelli is a heavy, egg-based pasta that I adore, y’all!
Next was the Cioppino, which includes octopus, baccala, shrimp, littleneck clams, and a saffron-tomato broth. It is served with a Blue Dog Bakery Baguette.
The Bigoli e Stracciatella is comprised of hand-cranked, extruded pasta, asparagus, house-made stracciatella cheese, pine nuts, dandelion green pesto, and ramp leaves. As is a theme with dining at Pizza Lupo, the flavors were unique, yet gorgeously and artistically linked.
You can’t go to Pizza Lupo without having pizza. The dough is made fresh each day — if you like Neapolitan-style pizza, look no further.
This is the classic Marinara, which has san marzano tomatoes, garlic, oregano, basil, and extra virgin olive oil. The tomatoes were mouthwatering!
Planning your next dinner? Look no further than my friends at Pizza Lupo. An inspired, cultural oasis nestled right in the heart of our city, it is a menu not to be missed. While it was all delicious, above all else, do not miss the pizza or the caulilini.
Tell ’em that I sent ya!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
FTC: This is a sponsored post; however, as always, all opinions are my own.