Bar Lupo Italian Pub

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The 5,700-square-foot space, which seats about 100-150 people, is taking over the site of the recently shuttered Oak & Char. Inside it's sprawling, with a lounge, seated dining room, 24-seat nook doubling as a private event space, and first-come, first-served bar area for walk-ins looking for a snack or drink. Helming the kitchen is chef Marcos Ascencio. His focus? Housemade pastas and breads, plus a smattering of “craveable pub foods” that are Italian at their core. Though the menu has yet to be finalized, Ascencio and O’Connor have been working on such dishes as spaghetti pomodoro, fettucine with a signature Bolognese sauce and a squid-ink farfalle they’re calling a black tie pasta. The bar program, developed by Liz Pearce of River North’s The Drifter, takes its cues from Italy’s apertivo culture of lighter, pre-dinner cocktails. Pearce’s cocktails will feature classics like the negroni, but also modern, seasonally inspired sips making use of Italy’s myriad amaros and vermouths.Eight taps pour local craft brews, but look out for some Italian offerings like LoverBeer sour and wild ales.