Lupo
Pizza restaurant · Fremont
4303 Fremont Ave N, Seattle, WA 98103
Highlights
Sourdough pizzas baked in wood-fired oven, housemade ice cream
Sourdough pizzas baked in wood-fired oven, housemade ice cream
"Lupo is a pizzeria full of leopard-spotted sourdough pies, but it's not a mistake that this spot is first on the list. You cannot ignore their pasta di fernada, a mountain of rigatoni cooked to a precise chew, tossed in a creamy tomato situation with crumbles of sausage and pops of fresh basil. It's one of the greatest bowls of pasta in town, and you can enjoy it at the bar with a glass of natural rosé from Maryland or Austrian Blaufrankish. End things with a scoop of homemade ice cream because you're an adult." - aimee rizzo
"Pizza chased with ice cream has been a sacred birthday meal since the dawn of Chuck E. Cheese. At Lupo, you can experience this same joyful ritual, but with a dimly lit ambiance and char-bubbled pies fit for grown adults (without any ball pits). Start with delicious white bean toasts topped with crisped pancetta bits and olives, followed by garlicky cavatelli tossed in chili oil, wood-roasted vegetables, and tangy sourdough pizzas. If all you do is ensure that the cacio e pepe and burrata soppressata pies hit the table, you’ve done your job as the guest of honor. And for dessert, you can get scoops of housemade ice cream with flavors ranging from brown sugar pine to rum-spiked carrot cake." - aimee rizzo, kayla sager riley
"We understand, though, that most ice cream does contain dairy—and the best cow milk-based stuff in town doesn't come from a scoop shop. Enter Lupo, a pizzeria in Fremont where you come for the blistered sourdough pies but stay (please, stay) for the house-churned ice cream. This stuff is flawless, with flavors like custardy sweet cream with vanilla bean flecks, silky double chocolate chip loaded with an ideal surplus of salt, and the greatest pistachio we have literally ever tasted. "Too full for dessert" is a concept that shouldn't even cross your mind here." - aimee rizzo, kayla sager riley
"If you’ve ever wondered what would happen if sourdough pies were fired up in a Neapolitan pizza oven, first off, let’s be friends. Second, that’s exactly what Lupo in Fremont is doing. The inferno inside the dome creates those leopard spots we know and love, but with a chewier texture and tang produced by the power of fermentation. It’s easy to enjoy their margherita topped with globs of Samish Bay mozzarella, or the cacio e pepe pie with plenty of cracked black pepper and the option to add pancetta. (Please exercise this option.)" - aimee rizzo, kayla sager riley
"If you’ve ever wondered what would happen if sourdough pies were fired up in a Neapolitan pizza oven, first off, let’s be friends. Second, that’s exactly what Lupo is doing. The inferno inside the dome creates those leopard spots we know and love, but with a chewier texture and tang produced by the power of fermentation. If you’re a purist, it’s easy to enjoy their margherita topped with globs of Samish Bay mozzarella, or the cacio e pepe pie with plenty of cracked black pepper and the option to add pancetta. (Please exercise this option.) And even though Lupo only serves one type of pasta—a cream-splashed, tomato-sauced rigatoni with sausage—it's one of the greatest bowls of pasta in Seattle. Their homemade ice cream in flavors like salty chocolate chip or custardy vanilla is the best in town, and the perfect end to a meal here." - aimee rizzo
