Tagliata: Fleet Street Kitchen morphs into Italian concept - Baltimore Post-ExaminerBaltimore Post-Examiner

Tagliata: Fleet Street Kitchen morphs into Italian concept

As fall was taking hold we heard that the Bagby Restaurant Group had turned over two of their restaurant concepts at 1010 and 1012 Fleet Street to Atlas Restaurant Group: Ten Ten and Fleet Street Kitchen. Fleet Street Kitchen closed the beginning of the year with a focus on the redesign of the restaurant and a new dining concept.

The new concept was recently announced, it will be called Tagliata, an Italian chophouse. “The name Tagliata, which means ‘to cut or slice meat,’ pays homage to the extensive list of steaks and chops that will be on the menu,” says Atlas Restaurant Group owner Alex Smith. “In addition to over 10 different cuts of meat, Tagliata will have an impressive selection of Chef Julian’s handmade pastas.” Chef Julian Marucci, the former executive chef at Baltimore’s Cinghiale and Pazo, is leading the culinary team at Tagliata.

As for what to drink at Tagliata, oenophiles can rejoice in their commitment at Tagliata to have the largest wine list in Baltimore, over 1,000 labels. As for the décor, local interior designer Patrick Sutton will create a rustic Italian look. Sutton, who has not only worked with the Atlas Group establishments Azumi and Loch Bar, he is currently working with the new Sagamore Pendry Hotel esthetic surroundings.

The space, a split level concept, will focus the lower street level space at the bar and lounge and feature live piano music daily. The upper dining room will open up via retractable walls to al fresco dining at the newly re-designed courtyard. The courtyard will easily seat 75 guests with 14 seats at their outdoor bar and it will be the perfect place to check out Tagliata’s meat and pasta concept with the early summer opening.

Ten Ten remains open at this time with Fleet Street’s former Executive Chef Michael Correll putting his culinary magic on the plate.

Tagliata is located at 1012 Fleet Street Baltimore
Executive Chef Julian Marucci
Managing Partner David Goodman


About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. She even works as a kitchen slave part-time for the continuing culinary education and most important, the leftovers. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is on Women Chefs and Restaurateurs’ national public relations committee. Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Contact the author.

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