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Prima Donna chef at Lupa


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Prima Donna chef at Lupa

Tatyana Gourov | Oct 14, 2002 10:08 AM

Had lunch at Lupa Saturday. As usual pastas shined as did the striped bass special. Lamb chops and polpette however were oversalted (lamb especially) to the point of inedible. We let our waitress know this and she came back from the kitchen saying that "the chef seasons the meat aggresively" and if we don't like it, we should specify "little or no salt" when we place the order. Now, how one is supposed to know that he/she is about to get slammed with all this salt, I don't know. Maybe she meant in the future (provided we still want to dine there after this).

The owner later came to our table with free desserts and said the same thing about the chef's "aggressive seasoning" and that quite a few people point it out to them. My father noted to him that the customers should not suffer just because the chef is a saltaholic and that the customers' satisfaction should also come first in the restaurant.

What is your take on this? Should the chef continue his "agressive seasoning" spree because he thinks it tastes better that way (but few others do) or should he lay off the salt for the sake of his customers?

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