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La Tagliatella to Open Early Next Year

by ARLnow.com | December 14, 2012 at 10:20 am | 3,390 views | 34 Comments

European-based Italian restaurant chain La Tagliatella will be opening its third U.S. location in Clarendon at some point early next year.

The company is opening two restaurants in Atlanta this month, and plans to open the Arlington location — in the former Restaurant 3 space at 2950 Clarendon Blvd — in “early 2013.” Interior and exterior work on the restaurant is currently underway.

“We’re thrilled to bring this popular Italian concept to Clarendon. This thriving neighborhood is the perfect location for our mid-Atlantic debut in the United States,” said Mike Muldoon, a La Tagliatella executive, in a press release. “Europeans have been enjoying the unique cuisine, warm hospitality and generosity of La Tagliatella for the past two decades; now Virginians will be able to enjoy them, too.”

The restaurant will serve lunch and dinner Sunday through Thursday from 11:30 a.m. to 10:00 p.m. and Friday and Saturday from 11:30 a.m. to 11:00 p.m. La Tagliatella’s phone number is 571-257-4600.

La Tagliatella has some 130 locations in Europe and Asia, in addition to its new U.S. locations. A description of the restaurant’s cuisine, from the press release, after the jump.

Photo via Facebook

Showcasing traditional Italian recipes made with the highest quality ingredients, La Tagliatella will offer guests a relaxed-yet-distinctive atmosphere. La Tagliatella’s signature menu features a variety of authentic dishes including more than 400 pasta and sauce combinations and several unique Napoletano-style pizzas, all created with the finest key ingredients imported from the northern region of Italy.

La Tagliatella draws inspiration from Italy’s rustic culinary traditions with a menu focused on fresh ingredients and eclectic flavors. The culinary experience begins with antipasti appetizers including traditional creations such as provoletta baked with sautéed zucchini and Sole di Puglia tomatoes; carpaccio di vitello with beef tenderloin and shaved Parmigiano Reggiano; and tominata, a unique cheese wrapped in speck and dressed with honey and Balsamic vinegar.

Main entrées infuse the genuine tastes of Italy with artisan homemade flavors. Guests can choose from several meat and vegetarian options including spiedino Napoletano with skewered pork tenderloin, Sole di Puglia tomatoes and Balsamic onions layered with fresh whole-leaf basil and served with a special Tagliatella sauce and fried gnocchi; lasagna verde with spinach, sweet tomato, zucchini, raisins and pine nuts; risotto Iberico served in a cream sauce with a blend of Iberian pork, seasonal vegetables and pine nuts; and one of La Tagliatella’s signatures which pairs coure di zucca butternut squash-filled pasta with noci e Gorgonzola sauce with walnuts and Gorgonzola cheese. The generous servings embody the essence of traditional Italian cuisine and are ideal for sharing among the table.

At center stage of the restaurant is a pizza kitchen where more than 20 unique Napoletano-style pizzas are handcrafted. Guests looking for a traditional Italian pizza can select from a wide array of distinctive offerings such as di pate pizza with foie gras, duck ham, Taleggio cheese and mushrooms topped with a wine-and-caramelized onion reduction, as well as Tagliatella pizza with pesto, onion, red peppers, mushrooms, Taleggio cheese, Tuscan bacon and sautéed spinach. For diners with more adventurous tastes, unique selections including the bold salume pizza with tomato, mozzarella and chorizo dressed with a fresh-cracked egg and oregano are sure to please. All of La Tagliatella’s pizzas are created with fresh dough handmade each day and baked to perfection, creating a thin, crispy and light pizza crust.

A welcome addition to Clarendon’s happy hour and late night scene, La Tagliatella offers a variety of Italian-inspired cocktails making it the perfect place to end the workday or enjoy the weekend. Specialty cocktail selections include “ambrato” with Old Overhold rye, Dolin Rouge, peach puree, peach bitters and lemon; “mulo Siciliano” with Ketel One vodka, blood orange juice, fresh lime and Barritts ginger beer; and the cabernet sauvignon blended “sangria Emilia” with blood orange syrup, pineapple juice, brandy and fresh blackberries. La Tagliatella will also offer 50 selections of wine by the bottle and glass as well as several bottled and draft beers.

Popular among European diners, the décor at La Tagliatella restaurants in Europe exemplifies a setting in Italy with heavily wooded walls, ceilings and floors to mimic a northern Italian home. For the U.S. debut of the concept, acclaimed Atlanta firm ai3 is assisting European designers of DecoRetro to create a special ambiance with a rich tapestry of textures, colors and patterns. This authentic style will mirror the Old World culture and traditions, transporting guests to a real and true experience of European dining.

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  • novasteve

    Is Arlington going to get one of those Italian pizza vending machines??? I realize this is off topic, but shouldn’t those be in the USA by now?

    • SteamboatWillie

      If that’s what you believe, you should show some initiative and make it happen and not just sit around expecting it to be provided through a sense of entitlement. ;-)

    • Quoth the Raven

      There is no way a pizza vending machine can be anything but gross. Ick.

  • Glebe Roader

    Wow, that’s a lot of information. Please just have good food.

  • Dano

    From the company that serves as the central/eastern European operator of KFC, Pizza Hut, Burger King, and Applebee’s. What could possibly go wrong?

    • JamesE

      Hell yeah Applebee’s!!

      • RickyBobby

        It’s been a while since we were kicked out of an Applebees!

    • SteamboatWillie

      When I saw the sign outside of the restaurant earlier this month, I immediately got a vibe of “megachain” Thanks for confirming.

    • novasteve

      Hey, it’ll work, they’ll get people to pay 3x as much on the same Sysco food because european is “sophisticated”.

  • TuesdaysChild

    As long as it is not another sports bar masquerading as a restaurant (such as American Tap Room), this will be a welcome addition.

    • ArlRes

      +1

    • karzai

      I could not have said this any better. We do not need more clones of American Tap Room, Bailey’s, Mister Day’s, Spider Kelley’s, or the clone horror story that they made out of Caribbean Breeze in Ballston. This strikes me as a Maggiano’s type restaurant and that does add value to the Clarendon offerings.

  • drax

    Every restaurant is a “concept” now.

  • Becoming Indifferent

    I hope they have real Italian food, like mozarella sticks.

    • drax

      And unlimited salad and breadsticks!

  • South Awwlington

    Related topic: Carmine’s in Penn Quarter is damn good.

    • Quoth the Raven

      But I wish the portions were a bit bigger…..

  • yawn

    As expected, the same tired and one-dimensional complaints about a new restaurant opening in Arlington. Why even waste time regurgitating typing out a variation of the prior comment(s) for each article on this topic? Why not just post a link to the comments section of a prior article?

    • Deadite

      You keep hearing the same complaints because we keep getting the same restaurant over and over again — American Market Bistrotaptavernhouse at Arlington Place. With that said, I don’t feel this particular restaurant fits that mold (when was the last time an Italian restaurant opened?) so I don’t quite understand all the consternation in this comment thread.

      • yawn

        Generally speaking, you’re not looking to lose money when you open a restaurant. It’s quite possible that restaurateurs are just responding to the demands of the Arlington market. But feel free to open your wildly diverse restaurant (Ethiopian food, perhaps) and let’s see if it flourishes.

        • Deadite

          I’m not sure how or why you construed my comment as an attack on you. And how is Italian food “wildly diverse?” Yeesh. Sensitive much?

  • LOL

    “American Market Bistrotaptavernhouse at Arlington Place”

    I am LingOL.

  • Luigi

    Benvenuti al ‘Stabilimento di Panna Cotta’!

    • bobbytiger

      Hey, watch your language Bunkie.

  • really?

    Has anyone else noticed that they painted over the nice exterior brickwork of the original Restaurant 3? IMO a really dumb move.

    • Robert

      I noticed that too. The original brick work was really beautiful. Hope the gray paint is just primer.

    • karzai

      Yes, I also did not get why they had to paint over the bricks. The only thing I could think of is that they felt the brickwork was too dark and they want a lighter look to the exterior. I agree that the brick work should have stayed as it was…

    • Mc

      This is looking like it will be ugly. Also I’m suspecious of a chain restaurant from one country claiming to serve food of another’s. This is like eating at P.F. chang’s in mexico.

      • Deadite

        I once went out for Chinese food in Italy. Big mistake.

    • Hattie McDaniel

      Yeah, I don’t get that either.

  • drax

    Interesting – their website is saying this location is already open, and even has a photo – of a different one (the same photo in the other two locations, in Atlanta, too). Hope nobody shows up and finds the doors still locked.

  • DynaFlash 8

    From the photo it appears the company knows this market,

    “Pretentious interior decor for customers who dress like slobs.”

  • http://www.laanpengeronline.com/thorn.aspx thorn

    I just love Italian food!! But I wish the portions were a bit bigger :)

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