Tagliata came rushing out of the gate last year, serving upscale Italian in a capacious space with Baltimore’s largest wine list. Choose among the dining room, open-air courtyard or piano lounge to explore the Italian-heavy list and food that includes hand-rolled pastas and house-made charcuterie.
From the Sommelier: “The wines of Sicily are one of the most exciting things happening in agriculture anywhere on earth. The renaissance occurring on all sides of the island, be it reclamation of old farms and vines on Etna, or farmers on the other side replanting Perricone, is beyond compelling. Every day seems to present a new producer on Etna; there is constantly a new Arianna Occhipinti, a new Carricante, a new Calderera Sottana.” —John Kelley, Tagliata
Dish We Loved: Raw Ora king salmon with sunchoke purée, Marsala ponzu, nasturtium oil, and crispy shallot