Lupa Osteria Romana opened in the fall of 1999, a partnership between Mario Batali, Joe Bastianich, Mark Ladner and Jason Denton. The four men wanted to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The space is simple, as you might imagine a trattoria on an alleyway in Rome, with warm bare-brick walls and arches. The kitchen's concept is to create dishes as traditionally Roman as possible, while skillfully substituting and supplementing local, fresh ingredients. The result is a uniquely Roman menu with a New York balance. Bucatini All-Amatriciana; Bavette Cacio e Pepe; Octopus with Salsa Verde & Charred Leeks; and luscious sweetbread agnolotti with sage and butter. The approach to wine and liqueur at Lupa is unpretentious. With over 400 wine selections representing every region of Italy. The bar offers the largest selection of Amaro, Italian bitters, in the city as well as a large variety of grappas, dessert wines, sambucas and many other Italian liqueurs. Lupa is a fun downtown trattoria with a warm and welcoming atmosphere.