It took a few weeks, but the first chef’s table dinner at Palisades newcomer Lupo Verde Osteria is now in the books. And word is already spreading about corporate chef Matteo Venini’s easily adaptable nine-course tasting menu.
“We have about two chefs tables scheduled each week for the next few weeks. My goal is to have five chefs table experiences booked each week,” Venini says of the reservations-required bookings made for the 8-person table tucked into Lupo’s basement market.
Venini, who is also in charge of the kitchens at the flagship Lupo Verde on 14th Street NW and the group’s new Neapolitan-style pizzeria, Lupo Marino, says he’ll continue to design each menu for Osteria’s chef’s table ($120-$140 per person) per each customer’s requests. The focus will always be on Italian dishes with modern flourishes; patrons should also expect an emphasis on red meat. Attendees at the debut dinner, served May 25, were served dishes including truffled burrata, garlicky pasta with anchovy, and risotto topped with foie gras.
Scroll down to see the carefully choreographed dinner come together: