NEW ORLEANS – Since opening its doors in Spring 2023, Osteria Lupo — Uptown’s Northern Italian restaurant from co-owners Chef Brian Burns and Reno De Ranieri – has become the perfect perch for sophisticated, yet approachable dining and/or cocktails with friends. Just in time for the Summer season, the restaurant is thrilled to announce weekend brunch starting on Saturday, June 1. Available every Saturday and Sunday from 11 a.m. – 3 p.m., visitors will enjoy new Italian-inspired dishes, signature favorites, and specialty cocktails.
“Since we opened last year, we’ve been constantly asked when we were going to launch weekend brunch,” said De Ranieri. “We’re excited to announce that day has finally come and want to thank our loyal clientele for their patience. Come join us on Saturdays and Sundays for creative new brunch dishes and cocktails, along with many of your Lupo favorites.”
Osteria Lupo’s brunch will offer a curated selection of dishes to provide a unique and memorable dining experience without breaking the bank. Main brunch plates feature unique options like the Lupo Frittata with Pesto Trapanese, pea tendrils, and provolone piccante; Eggs in Purgatory with arrabbiata, grilled focaccia, and ricotta salad; Grilled Hanger Steak and Eggs with crispy potatoes and salsa verde; Royal Red Shrimp with parmesan polenta, Calabrian chili butter, with a poached egg; Pane Perduto with rose water berries and lemon curd; Lupo Breakfast Sandwich – brioche, Italian sausage, fontina, and an egg; and a Tuna Sandwich – focaccia, soft herbs, and pickled pepper aioli.
Diners can still enjoy Osteria’s signature antipasti, pastas, and pizzas. The brunch menu will include the Summer Melon Salad with prosciutto and herbed honey; Burrata con Panna with pistachio, aged balsamic, and grilled focaccia; Bucatini Carbonara with guanciale, pecorino, a poached egg, and bottarga; Radiatori with Louisiana blue crab, basil, and parmesan; Spicy Rigatoni alla Vodka with crispy garlic and Calabrian chili; Pizza Bianca with guanciale, potato, and a sunny egg; and 24-Month Prosciutto di San Danielle Pizza – fior di latte and basil.
No brunch is complete without a selection of handcrafted cocktails. Brunch libations include Hieronymus — pear, hibiscus, lavender, and prosecco; Bloody Mary — house bloody mary and Titos; La Mola — cimarron blanco tequila, Aperol, citrus, and bitters; Matralia —red wine, amaro, and cola; and an Espresso Martini with espresso, Borghetti, and Meletti amaro.
Weekend brunch will take place every Saturday and Sunday from 11 a.m. – 3 p.m., starting on Saturday, June 1. Osteria Lupo is located at 4609 Magazine St. For additional information, please visit www.osterialupo.com or by calling (504) 273-1268. Reservations can be made on Resy.
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