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La Tagliatella to Open April 1

by ARLnow.com March 14, 2013 at 2:00 pm 47 Comments

It’s still under construction in Clarendon, but owners of La Tagliatella say the new restaurant will be opening on Monday, April 1.

The European-based Italian restaurant chain has more than 130 locations worldwide, but the Clarendon location — in the former Restaurant 3 space at 2950 Clarendon Blvd — will only be the company’s third U.S. location, after two in the Atlanta area.

“Showcasing traditional Italian recipes made with the highest quality ingredients, La Tagliatella offers guests a relaxed-yet-distinctive atmosphere,” the company said in a press release (after the jump). “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.”

After it opens on April 1, La Tagliatella will be serve lunch and dinner seven days a week. It will be open 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, the European-based Italian restaurant concept with more than 130 restaurants globally in Europe, Asia and now the U.S., will open its third U.S. location at the intersection of Clarendon Boulevard and North Garfield Street in the Clarendon neighborhood of Arlington, Va., on Monday, April 1, 2013. This opening will follow the brand’s first two U.S. openings in Atlanta, Ga., in December 2012 and January 2013.

Showcasing traditional Italian recipes made with the highest quality ingredients, La Tagliatella offers 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.

“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, president of La Tagliatella, LLC. “Europeans have been enjoying the unique cuisine, warm hospitality and generosity of La Tagliatella for the past two decades; now the DC area can enjoy them, too.”

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 bistecca 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, Solé 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 al salame served in a cream sauce with a blend of sausage, 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 “caprese martini” with Square One basil vodka, tomato, lemon, basil, and mozzarella; “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. locations of the concept, acclaimed Atlanta design firm ai3 assisted European designers of DecoRetro to create a special ambiance with a rich tapestry of textures, colors and patterns. This authentic style mirrors the Old World culture and traditions, transporting guests to a real and true experience of European dining. In addition, guests can enjoy al fresco dining on La Tagliatella’s covered and open-air patios.

La Tagliatella will be located at 2950 Clarendon Boulevard, Arlington, Va., 22201 and will serve lunch and dinner Sunday through Thursday from 11:30 to 10 p.m. and Friday and Saturday from 11:30 a.m. to 11 p.m. La Tagliatella can be reached at 571.257.4600. For more information, please visit www.latagliatella.us or www.facebook.com/latagliatellaclarendon.

La Tagliatella is Europe’s premier Italian dining destination, serving artfully crafted combinations of pasta and sauces and more than 20 Napoletano-style pizzas made with key ingredients imported from the northern regions of Italy. First opened in 1991 and operated in the U.S. by the U.S. Division of AmRest LLC, La Tagliatella and has grown to more than 130 restaurants globally in Europe, Asia and the U.S. For more information, please visit www.latagliatella.us.

  • James Moron

    Because sometimes you need a little mozzarella in your martini

  • DeportEmAll

    Jinxed location.

    • Clarendon

      The Greek place Aegean Taverna was there for a while. And, I bet, even though it was mediocre – if it had stayed as Mama Quan’s that would still be there.

  • novasteve

    When the hell are we going to get a Let’s Pizza vending machine? That’s a european import I want here.

    • Waiting on Let’s Fist machine

      I agree – the less human interaction Steve has to engage in, the better.

      • shinebrightlikeadiamond

        In re: your name, I believe he already has one of those. I think he was asking if we knew where he could get it repaired the other day.

    • Kramer

      Now you want a European import? Make up your mind.

  • Not wings from Buffalo

    Nothing is more exciting than having Atlanta’s reknown italian food tradition arrive in Northern Virginia.

    • dan

      Kind of reminds me of the old JFK quote about d.c. having northern charm and southern efficiency…

  • ArLater

    Italian cheesecake factory? Meh…

  • Ballston Resident

    $20 to $30 pizzas are outrageous. Don’t think this restaurant is going to make it without offering something different than $20 to $30 pizzas. We have enough pizza places (way to many) and need something different. A good Italia place would be welcomed, but not another expensive pizza place.

    • Alicia

      Can you two or three more sentences with the word “pizza” in it?

      • Little Ceaser

        Pizza! Pizza !

      • flux

        Can you verb?

    • novasteve

      How about a canadian pizza joint called Mr. Pizza?

    • kalashnikev

      All we need is a PROPER SLICE in North Arlington. Until someone can serve up a PROPER SLICE in the corridor, we will continue to see more pizza come and go.

  • Mike


  • QTR

    Interesting. Naples (south, western side) pizza, with ingredients from Northern Italy, such as tomatoes from Puglia (south, eastern side)? Time for a geography lesson!!
    And over 400 different pasta and sauce combinations? There is no way those all can be freshly made. No thank you.

    • Deadite

      That could be 5 different types of pasta, 5 different sauces, and 16 different combinations of toppings. 5x5x16 = 400. It’s not that hard.

      • QTR

        The math isn’t hard at all. But 16 combinations for toppings? They’re talking about pasta/sauce combos, not pizza.

        • Deadite

          Note that we’re talking about COMBINATIONS of toppings, not number of toppings. Even if you offer only mushrooms, onions and meatballs that’s already 6 different combinations right there.

  • Ahhlington

    Ah yes, Italian slop for the myopic little twit class (who will no doubt make this place a massive success) too cool to go to be seen at the Olive Garden.

    • ArlRes

      Olive Garden? Seriously??

      • kalashnikev

        Don’t hate on the Zuppa Toscana.

    • oscar

      Olive Garden: “When you’re here, you’re family.”
      La Tagliatella: “When you’re here, you’re a myopic little twit.”

    • giani26

      Thats because Olive Garden is garbage

  • Jo

    …too bad they didn’t stick with the European decor – sounds much more sophisticated and elegant than the typical American DisneyDecor that we’ll get. We’ll see…….

  • nom de guerre

    What happened to the ” salads in the shape of the tower of Pisa, made with real grilled vegetables” that was previously referenced?


  • Deadite

    What the heck is “Napoletano-style pizza?” Do they mean Neapolitan?

    • DCBuff

      The kind you can get through the TSA scan machines.

    • SteveP

      Yes, but they’re using the Italian word, much like they do for other items in their quoted text. Like it or not, it’s fairly common to use the original language mixed in with English, similar to the how “Torino” Olympics was used a couple of years ago instead of the “Turin” Olympics.

    • YTK

      Pizza the way Janet makes it?

      • kalashnikev

        No, the way Andrew makes it. It’s pizza the way the Framers envisioned it- no scams and no BS. Washed down with a 45oz tankard of hard cider.

  • Jesus Shuttlesworth

    Just what Clarendon needs. Eurotrash.

    • giani26

      Stick to your hot dogs and hamburgers.

  • Ricky Schroeder

    I think everyone just needs to calm down a little bit – it isn’t as though they are opening an f’ing Applebee’s.

  • novasteve

    Will the streetcar stop off in front of this place so you can really pretend you are in europe going to a european chain?

    • Let_Them_Eat_Cake


  • Garden City

    I just got back from three weeks in Italy. I’m never eating in an Italian restaurant in this country again.

    • Deadite

      There are decent Italian restaurants here, you just need to know where to look.

  • Let_Them_Eat_Cake

    Tagliatella is a pimp; I should have known it was Barzinni all along…

  • Hasdrupal

    Nice to know moo antico amico Mike Muldoon will be serving up genuine Neapolitan pizzas made from the finest Northern Italian materials. When did they move Naples north?
    Sounds like a genuine Italian scam.

    • giani26

      Neapolitan style pizzas are not necessarily pizzas from Napoli. #getaclue

      • Bonjourno Giani….glad to see someone educate this jester

  • myvideoreviewer

    Will La Tagliatella have a vegan menu? We all go to Vapiano’s as it accepts different dietary requirements. It is the best NOVA Italian restaurant.

  • Based on my living experience in Italy and judging from the menu…this place seems legit…the menu seems authentic…Im very hopeful this place will do well


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