European-Based Italian Chain Makes American Debut in Atlanta

November 30, 2012 at 9:20 am , by Serina Patrick

News from Molly at The Reynolds Group:

La Tagliatella to Open U.S. Flagship Restaurant in Midtown Atlanta in December 2012

European concept also to open location in Decatur’s Emory Point in December

La Tagliatella, the European-based Italian restaurant concept with more than 130 restaurants across Spain and France, will open its first U.S. location in December 2012 at Emory Point in Decatur, followed by the brand’s flagship location at the Shops at Metropolis in Midtown Atlanta later in the month.

Showcasing traditional Italian recipes made with the highest quality ingredients, La Tagliatella will offer Atlantans 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 Midtown and Emory Point. These thriving neighborhoods are the perfect locations for our debut into 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 Americans will be able to 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 like provoletta baked with sautéed zucchini and sole di Puglia tomatoes; 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; 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, 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. All of La Tagliatella’s pizzas are created with fresh dough handmade each day and cooked to perfection, creating a thin, crispy and light pizza crust.

A welcome addition to Atlanta’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. The restaurants 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.

La Tagliatella Midtown: 919 Peachtree St. NE 404-941-8279
La Tagliatella Emory Point: 1540 Avenue Place 404-257-4600

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