Lupo Italian Kitchen revamps menu and wine list

Lupo Italian Kitchen in downtown Rehoboth Beach recently unveiled a new wine list.

Crafted by Mike Zygmonski — the sommelier for SoDel Concepts, which owns Lupo and seven other beach restaurants — the exclusive collection of nearly 70 Italian wines is a rarity not only in Delaware, but the U.S. as well, he said.

The user-friendly list categorizes the wine by body — light, medium and full — rather than by varietal. The list also has a color-coded map of Italy, noting the regions each wine comes from.

“I believe this wine list is the best of its kind,” Zygmonski said. “It aims to please wine-lovers at every level. It has something for people who are just delving into wine and something for those with a more sophisticated wine palate."

Zygmonski is a level 2 sommelier, certified by the Court of Master Sommeliers, and is currently working toward obtaining a level 3 status.

Need a break? Play the USA TODAY Daily Crossword Puzzle.

During the offseason, he has trained and educated the Lupo staff on the new wine selection.

"The success of this list relies on the servers' knowledge of it," he said. "They must be able to describe how each wine tastes, the region it comes from and which food items it will pair best with."

The wine list pairs well with the restaurant's new menu, crafted by executive chef Chris Parks, who was recently named a Delaware chef to watch.

The menu features seasonal salads, Italian pies, house classics such as eggplant parmesan and Chianti braised short-rib, and fresh pasta dishes made in-house with an authentic pasta maker.

New York City was where Parks learned the art of preparing Italian cuisine. He worked under several notorious chefs, including Tom Colicchio of Craft New York and Andrew Carmellini of Lafayette Grand Cafe & Bakery.

While creating the menu for Lupo, Parks pulled inspiration from his favorite New York eateries and his extensive and broad culinary background.

"I kept it simple but embraced the type of cooking I do best," he said.

Although Parks said there is nothing quite like working as a chef in the heart of New York City, he is consistently impressed by the growing culinary revolution taking place in Sussex County.

"Even in the last two years, the standards across the board are higher," he said. "Southern Delaware is quickly becoming a culinary mecca to watch on the East Coast. And it's drawing incredible talent. I'm thankful to be able to be a part of it."

302-537-1881, ext. 209

On Twitter @hcarroll_1 and Facebook at Facebook.com/byhannahcarroll