Tagliata

The story

Crafted with passion, served with love

On Fleet Street in Baltimore, Tagliata occupies a particular place in the city's dining landscape — an Italian chophouse that takes Tuscan cooking seriously without losing sight of warmth and pleasure. The name itself signals intent: this is a place built around the craft of the cut, whether that means hand-cut steaks and chops, house-cured charcuterie, or a dozen varieties of handmade pasta shaped in-house.

The Kitchen Behind the Glass

Chef Partner Julian Marucci shapes a menu that moves between tradition and precision. The foundation is deeply Italian — san marzano tomatoes, veal ragù, whipped ricotta, parmigiano — but the technique is deliberate and modern. Guests can watch the kitchen at work through an open pass in the dining room, a transparency that says something about confidence. The charcuterie program, built on house-cured meats, anchors the antipasti side, while pastas like Veal Bolognese on tagliatelle and Rigatoni alla Vodka carry the weight of the primi. Prime cuts of steak and a broad selection of fresh seafood round out a menu that earns the "chophouse" label without abandoning its Italian identity.

Three Rooms, One Character

The space divides naturally into three distinct settings. A private outdoor courtyard, strung with lights, offers an open-air alternative. The piano lounge — centered on a 1926 Steinway — hosts live music nightly, making it a draw for date nights and unhurried evenings at the bar. The main dining room, with its Tuscan-inspired décor and view into the open kitchen, is where the full fine dining experience lands. The overall atmosphere is romantic without being stiff, and the business-casual dress code reflects that balance.

A Wine List That Earns Its Reputation

Tagliata holds a Wine Spectator Best of Award of Excellence, recognition that reflects the depth and curation of a list that runs to over 800 selections — the most extensive in Baltimore. The focus falls heavily on Italian bottles, with particular attention to the wines of Tuscany, but the list reaches across wine regions worldwide. It is the kind of program that rewards exploration, and it pairs naturally with a menu rooted in regional Italian cooking.

Beyond Dinner

Lunch brings a quieter version of the same kitchen. Happy hour, available at the indoor and outdoor bar, offers small plates — oysters with Calabrian chili mignonette, Tuscan fried chicken, classic Tagliata meatballs with tomato sauce and whipped ricotta — alongside well-priced wine and cocktails. The bar stays open late on weekends, giving Tagliata a range that few fine dining Italian restaurants in the city can match.