Pizza Lupo was built into an historic, circa-1860 brick building in Butchertown, an up-and-coming Louisville, KY neighborhood. It is family-owned by husband and wife Adam Turla & Sarah Balliet, with Sarah’s brother, chef Max Balliet heading the kitchen. Sarah and Max Balliet moved with their family to Louisville in 1990, and Max worked his way up in popular Louisville restaurants starting in 2004, including working the wood-burning pizza oven at Primo, where he became enchanted by the tradition. Later, Max played a key role in breaking legal ground for the now-flourishing food truck scene in Louisville, and still owns and operates Holy Molé – an award winning taco truck.
All three partners are musicians who have traveled extensively. After dozens of trips to Italy, (often visiting Turla’s family), the group was finally able to save up and open the true Neapolitan pizza place they had dreamed of. The trio spent a year restoring the building, reusing original materials to create the bar, shelves, walls and benches in order to preserve the history of the building. Pizza Lupo strives to bring the authentic Italian food we love to Louisville.
Our dough has only four ingredients, and is made fresh daily. It is then allowed to rest and ferment for 24-48 hours before going into the oven. This long-and-slow process breaks down complex gluten molecules naturally and creates a pizza which is tender and light, and also easier to digest even for gluten-sensitive guests. All of our pastas are handmade using traditional method, never an extruder. The menu is seasonal, focusing on local producers and ingredients that are at their best.
Winner of Louisville Magazine’s BEST NEW RESTAURANT award, we continue to strive to improve and serve the Louisville community something rare and special.