October 11th, 2017
Tagliata is an Italian chophouse that features hand-cut steaks, hand-rolled pastas, and fresh seafood. This elegant restaurant brings a touch of Tuscany to Maryland, with an open kitchen where the pasta-making can be witnessed. That same pasta soon becomes unique menu items like the Squid Ink Campanelle — which is topped with blue crab, sea urchin cream sauce, chili, basil, and breadcrumbs. Steak lovers can indulge in the Creekstone Farm Cowboy Ribeye, an 18 ounce cut that has been dry-aged for 45 days.
Wine aficionados will approve of the selection at Tagliata, as this establishment boasts the largest wine list in Baltimore. With a focus on authentic Italian wines, the impressive variety is almost overwhelming. Fortunately, the friendly staff at Tagliata can recommend a nice dinner wine pairing, for those who are not as well-versed in the ways of vino. Live music is also featured every day in the lounge, where some of Baltimore’s most talented pianists tickle the ivories on a 1926 Steinway piano.