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Lupe: A First Impression

ATL Food Chatter: October 26, 2009 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)“Keeping up with the times” is how Riccardo Ullio described his decision to convert his former Spanish-themed Cuerno space into Lupe, a ninety-seat Midtown Mexican taqueria, at a friends and family event last week. He explained how economic circumstances prompted the move from “a destination restaurant to a neighborhood place.”

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