Southern Land Company today announced the coming of Lupo Notte, the company’s first ground-up, affiliate-owned and operated restaurant concept. Lupo Notte will open at Vertis Green Hills and offer elevated Italian favorites featuring house-made pasta, pizzas, daily specials, and entrees incorporating locally sourced ingredients in a stunningly designed space with natural light and a refined contemporary decor. The new restaurant is set to open later this summer at 2035 Richard Jones Road.
“For 40 years, Southern Land Company has been focused on creating exceptional places for people to live, gather, and connect,” said Tim Downey, Founder and Chief Executive Officer of Southern Land Company. “With the launch of Lupo Notte, we saw an opportunity to take that philosophy further by delivering an upscale dining concept and experience that reflects the same level of quality, intentionality, and hospitality that our award-winning communities are known for.”
When a previous restaurant within Vertis closed, Southern Land Company leadership envisioned a replacement tenant that would serve residents, businesses, and neighbors well and become a go-to destination. After months of evaluating outside operators, Southern Land Company determined that its internal hospitality expertise, paired with a clear vision for the space, positioned the company to bring a new concept to life that would serve the entire Green Hills neighborhood.
Lupo Notte will offer just under 3,100 square feet of dining space, featuring an open kitchen and a full-service bar. There will be seating for 110 guests indoors, including nearly 20 seats at the bar and kitchen counter, plus an additional 30 seats for outdoor dining.
Designed by HASTINGS Architecture, in collaboration with SLC’s award-winning in-house design team, the restaurant will introduce a newly constructed glass entrance accessible from the Vertis Green Hill central courtyard, reorienting the dining experience within Vertis while creating a bright, inviting destination for residents and visitors alike.
In addition to SLC’s Downey, Lupo Notte’s development has been led by Executive Vice President of Hospitality Alex Cauchon and Senior Director of Culinary Paul Sale. Cauchon has more than 25 years in the restaurant industry, including more than a decade with BR Guest Hospitality, where he ultimately oversaw operations for more than 25 locations in five states. Nashville’s own Christoper Polley will serve as Lupo Notte’s Executive Chef.
“Paul and I leveraged decades of fine dining and hospitality experience to deliver something original and authentic with Lupo Notte,” said Cauchon. “We approached Lupo Notte’s development by conducting extensive market research, including exploring leading Italian and pizza culinary destinations in New York City and nationally. To curate the menu, we conducted in-depth tastings beyond what is standard practice when developing a restaurant to ensure we deliver a concept that feels authentic, luxurious, and genuinely rooted in the neighborhood.”
Sale has a decorated culinary career, having served as culinary director at Ace Hotels and overseeing the menus and kitchens of several notable New York establishments, including Le Bernadin and BR Guest Hospitality, such as Blue Fin, Blue Water Grill, Isabella’s, and Primehouse New York.
Guests at Lupo Notte can expect to enjoy shareable plates such as wagyu beef carpaccio and signature Lupo meatballs, alongside fresh seafood, creative house-made pasta dishes, and 12-inch pizzas prepared in a top-of-the-line, three-deck oven designed to maintain uninterrupted cooking and crisp results. Specialty cocktails and thoughtfully selected wine offerings will complement the menu, helping the restaurant transition seamlessly from a daytime neighborhood staple to a vibrant evening destination.
Hiring has commenced for various positions at Lupo Notte. Interested applicants are encouraged to submit their resumes here. To get all the latest updates, visit www.luponotte.com.
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