Osteria Lupo, the highly-anticipated Italian eatery in Uptown New Orleans, is slated to open in early Spring 2023 at 4609 Magazine Street.
The brainchild of Chef Brian Burns and Reno De Ranieri, who own the popular Spanish-inspired restaurant Costera, Osteria Lupo will showcase refined Northern Italian cuisine, wood-fired specialties, and a stellar wine & cocktail program; served up in a chic and sophisticated setting.
Interior
Formerly a yoga studio and the original depot for Elmer’s Chocolate, the two separate spaces have been reimagined by New Orleans architect Brooks Graham into one beautiful modern setting where sleek industrial elements are complemented by natural woods and warm hues of blue.
In the dining room, an open exhibition kitchen and colorful mosaic-tiled wood-fire oven will serve as the focal point from nearly every seat, allowing guests to watch the action unfold.
Polished concrete floors and exposed ceilings are offset by soft ambient lighting from antique brass globe pendants and paneled walls; all working harmoniously to create a stylishly vibey, relaxed ambiance.
An adjacent lounge area features additional seating, as well as a dramatic bar with deep blues contrasted by white Carrera marble.
The original 12X12 garage door has been redesigned with golden rustic tile and a glass and aluminum overhead door, allowing for open-air seating on nice nights.
Menu
The menu, still in development, is conceptualized by Burns, a graduate of Tulane’s A.B. Freeman School and École Grégoire-Ferrandi, one of France’s leading professional training schools.
Burns’ impressive vitae includes stints at Michelin starred Joël Robuchon and Château Cordeillan‑Bages in France.
In 2009, Burns returned to New Orleans, where he joined the Link Restaurant Group and served as Executive Sous Chef of Herbsaint before being tapped to help open Pêche Seafood Grill, ultimately working as Chef de Cuisine before leaving to pursue his own restaurant.
This experience allowed Burns to develop a culinary style that resonates with guests in the New Orleans dining scene, while also providing an opportunity to develop the leadership skills necessary to effectively manage a professional kitchen and maintaining a level of quality that has been recognized twice by the James Beard Foundation.
For Osteria Lupo, Burns will shine a spotlight on the cuisine of Northern Italy.
Guests can expect shareable plates that include house-made pastas; roasted meats and vegetables from the wood-fired oven; seafood and other regional specialties. Dishes slated for the opening menu, which has yet to be revealed, include the following:
- Radiatori Louisiana Blue Crab, Basil, Trebbiano
- Campanelle Porcini, Maitake, Shiitake, Rosemary
- Seared Scallops Asparagus Risotto, Parmigiano Reggiano, Calabrian Chili
Beverage Program
The beverage program at Osteria Lupo will be under the direction of De Ranieri, a Certified Sommelier and French Wine Educator who cut his teeth running beverage programs across multiple restaurants as Corporate Beverage Director for the Link Restaurant Group.
Paying homage to the classic cocktail bars of Milan and Florence, libations will focus on lighter Italian aperitivi aimed to whet the appetite, along with nods to New Orleans’ rich cocktail history.
The wine program, 100 percent Italian, will have a strong focus on Piedmont and Tuscany while highlighting small producers and dynamic wines.
Osteria Lupo will open in early Spring 2023 at 4609 Magazine Street. Further details forthcoming.
For additional information visit www.osterialupo.com. Stay up to date on Instagram and Facebook: @osterialupo