At Tagliata, the kitchen team rolls every piece of pasta by hand under the direction of chef and partner Julian Marucci. The chef knows that only house-made pasta really reflects the Italian culture of hospitality, which is exactly what Tagliata attempts to emulate. Despite the fact that it only opened a few weeks ago in Baltimore, early reviews indicate that the eatery is meeting its goal.
Tagliata boasts one of the biggest wine lists anywhere in Baltimore, so don't skip a glass of vino. Pair it with a flavorful appetizer, such as the charred octopus or meatballs. While you nibble, select a pasta dish. The lobster fra diavolo features a spicy tomato sauce over spaghetti and chunks of lobster. The agnolotti doppio flaunts braised lamb and house-crafted ricotta cheese with mint, fava beans, and black garlic jus. You can also opt for steak, seafood, veal, or chicken at Tagliata.