Local Night Wolf Just Moved Den to Green Hills: Luppo Notto

Chef Owen Lane gets cooking at Lupo Notto

Alpha wolves prowl their turf, claiming the choicest spots.  Alpha chefs prowl their town, making the choicest spots happen. Chef Owen Lane is one of those guys, and the spot he has recently put on the map is Lupo Notto, ‘Night Wolf’ in Italian. A Nashville local with childhood roots in Leipers Fork, Chef Owen helped open Pastis in Wedgewood-Houston.  Now he brings his cooking craft to Lupo Notte, a more intimate setting, where he can elevate his skills in Italian while following his philosophy of “100 percent utilization and no waste.” That belief shines through in the snapper, one of Lane’s favorite dishes. A “kitchen sink-style dish,” it incorporates every ingredient to create layers of flavor while producing no waste. The result is a thoughtful dish that proves creativity can thrive through intentional cooking. 

Lane’s love for Nashville also plays a major role in the restaurant’s menu. He partners with Nashville Grown, a farm-to-table network connecting local farms with Nashville restaurants and caterers. By sourcing locally, Lane brings fresh, seasonal ingredients to the table while supporting the farmers and producers who make up the Nashville food community. At Lupo Notte, Lane’s approach to food is rooted in creativity, community, and making the most of what is available. The atmosphere may be intimate, but the philosophy is anything but restrained. With Chef Lane in the kitchen, an evening at Lupo Notte might not go exactly according to plan—but it may just leave you howling for more.