Lupo Marino
Italian restaurant · Waterfront ·
Southern Italian small plates, pasta, pizza, cocktails & wine
Southern Italian small plates, pasta, pizza, cocktails & wine
"Some of the same Italian street foods found at Lupo Marino at the Wharf will likely star on the menu in the new Lupo Pizzeria space." - Tierney Plumb
"I noted that the months-old Lupo Marino at the Wharf has Todd Sprik—an alum of Miami’s French-Mediterranean Le Zoo—serving as its executive chef, and he’s been tapped to helm the kitchens at all three Lupo locations." - Tierney Plumb
"Situated along the tony new District Wharf, Lupo Marino features Italian pizzas, pastas, and seafood that fit the riverside location; Lahlou called opening there a "no-brainer" despite the development's high overhead. I note that he pins Lupo Marino's early success on a commitment to a casual neighborhood vibe—service, good food, and middle-range prices—in line with his other restaurants (Lupo Verde, Lupo Verde Osteria, Tunnicliff's Tavern), and that he was relieved rather than worried when the Wharf ultimately increased business across Southwest." - Travis Mitchell
"At Lupo Marino on the Wharf, the sea-blue, beachy design and a transportive photo of Positano set a pleasant mood, but finesse evades much of the food: a pale, thin-crusted pizza would be tasteless if not for otherwise pleasant toppings of porchetta, chopped red peppers and broccolini, and a panini tasted like it was stuffed with canned tuna and appeared to be missing its advertised aioli. The Tuscan kale with an anchovy-lemon dressing and a blizzard of grated cheese is a hearty and delicious salad, though its large leaves left diners looking like grazing cattle. I struck gold on the fried-food front with arancini filled with smoked scamorza and beef ragu, and I’m optimistic about the pasta menu after paccheri with crab, shrimp and tubes of squid; service was uneven during my visit, with appetizers and entrees appearing all at once." - Tierney Plumb
"At just-opened Lupo Marino, general manager Mitzi Taylor worried to me that tourists and guests won’t understand a sudden change to wages in a tipping culture, and said the outcome could unravel quickly — she fears she’d have to let everyone go and called the prospect terrible." - Tierney Plumb
