I had an uncharacteristically, average-minus lunch at Lupa today.
My dining companion and I began with the eggplant parmigiano, a room-temperature dish which I have previously described.
The bacatini a la amatriciana (sp) somehow was not as good as it had been when last sampled. The pasta was still appropriately al dente, but somehow the tomato-based saucing was somewhat saltier than it should have been (particuarly when the intrinsic slight saltiness of the guanciale is also considered).
We also ordered the pork (softened, shredded, manipulated) ravioli, which today was accompanied by a butter-based saucing with mint. A misguided dish. The raviolo were themselves too dense and thick. Also, the little of bits of breadcrumbs too liberally sprinkled on top of the raviolo were a negative aspect of the dish. However, the key problem was the texture of the ravioli themselves. :(
This is an abheration, though, as my meals at Lupa have tended to be better.
I ordered crazily in terms of food/wine pairing, having been hit with an inexplicable fancy to sampling the Bellini, made with Proseco at Lupa. While a nice fresh (?) peach puree might have been utilized, this was of course not a good beverage match for the food ordered. So, I was partially at fault for this strange lunch outcome.