Noon– Midnight Sunday-Wednesday
Noon– 2:00am Thursday-Saturday
Neighburrito is exactly what its namesake suggests- and a bit more. The owner is a San Franciscan, forward thinking and green minded. He sources quality ingredients, cooks without epic amounts of grease and uses biodegradable / compostable items for their deliveries.
The burritos are quite yummy and true to their mission roots. The Fajita- Rita is a stuffed heaven of portobello mushrooms with sautéed peppers and onions, black beans, jack cheese, and roasted corn salsa.
The Red Menace is an all vegan house specialty, made with marinated crumbled tofu, rice, pinto beans, soy cheese, lettuce, pico de gallo, and tofu sour cream wrapped in tortilla smothered in enchilada sauce.
They are easy and allow you to suplement any of the meats in the menu for portobello mushrooms, Vegan Soysage, or Lime-Cumin Marinated Crumbled Tofu. As with most burrioto places, you can also build fom scratch and choose from white or whole wheat tortillas. A few salads, quesadillas and soft corn tacos finish off the menu.
On the drink side they prepare Horchata, Hibiscus Iced Tea and Tamarindo juice- which really compliment well.
October 2009 will the 10th year anniversary of Lupa; the creation of Jason Denton- who also brought us our favorite ‘Ino, Joseph Bastianich- son of Lidia Bastianich of Felidia Ristorante fame, Mario Batali- the well known TV Celebrity chef, and Batali’s protege Mark Ladner- the executive chef.
Lupa follows the formula that ALL long-term successful restaurants follow: good food at a good price with comfortable service. We have gone a few times and always have been treated with courtesy and the feeling that we certainly could have spent a lot more for a lot less.
The menu is very meat heavy (as are most in NYC these days) and there are few non-meat options. Exceptions being the wonderfully fulfilling Bavette Cacio & Pepe and the clean Spaghetti Aglio E Olio or con Pomodoro.
Bavette Cacio & Pepe
Spaghetti con Pomodoro.
Corn Salad With Oregano Flowers
A special of the day when we last dined was an excellent corn salad with lavender. This mix was one of those effortlessly simple ideas that once one tastes you wonder why no one has ever done it before. Less then exciting desserts are made up for with an amazing cheese selection.
When you are wanting a safe bet, where you are assured of taste, value and service- then Lupa is an excellent choice.
12:00pm – 11:00pm Mon-Fri
12:00pm – 1:00am Sat- Sun
Since 1971 Souen has been the place in NYC for macrobiotic food; with their main restaurants in Soho and 13th St. This latest Souen is the third of the chain and, thankfully, home to a completely different menu! It focuses on different styles of Ramen (all organic) and Japanese comfort food. Souen 6th St. has fast become a local staple and an easy choice for quality, quantity and taste!
There are still a few macrobiotic options and the food is definatley “healthy” tasting. If you ware gluttoning for the deep pork of a traditional ramen, try Rai Rai Ken on 10th St. If you are looking for dishes being both flavorful and light- with the brilliant upside that you can eat as much as you want without feeling overly full or heavy- Souen 6th St. is the place.
Goma Tofu with black sesame sauce
The appetizers are quick and special. Top tasties include the Yuba (tofu skin) marinated in kombu shiitake broth or the “Miso Yuba” (Note: the Miso Yuba is not allways in the menu, but requestable). The Seitan Dumplings are fulfilling and quite good, while the Kimpira – a marinated Burdock root is just crunchy happiness. Another hidden gem is the boring sounding Maze Rice is actually a delicious side and goes very well with the Burdock Kimpira. The House Salad is surprisingly bountiful and recommended for a bit of green in all the browns.
The specialty of Souen is being able to combine the different Ramen broths (Miso, Black Sesame, Shoyu, or Curry) with your choice of noodle( Soba, Udon, Wheat or Rice). There is also a ramen salad and a wild seabass ramen, and like at most Ramen places you can add toppings to your choice
There is a special Lunch menu set of a ramen pluss a side dish
The specials are usually fantastic- I’m hooked on the Brussels Sprouts!
Yuba (tofu skin) marinated in kombu shiitake broth