In Good Taste

​Fleet Street Kitchen Transforming into New Italian Concept

Tagliata will focus on charcuterie, pastas, and steak dishes.

By Lauren Cohen | January 26, 2017, 10:52 am

In Good Taste

​Fleet Street Kitchen Transforming into New Italian Concept

Tagliata will focus on charcuterie, pastas, and steak dishes.

By Lauren Cohen | January 26, 2017, 10:52 am

These days the Atlas Restaurant Group is certainly living up to its name, with the weight of the Harbor East restaurant world on its shoulders.

Last November, Atlas Restaurant Group owner Alex Smith continued to tighten his grip on the waterfront dining scene, when it was announced that he would be taking over Bagby Restaurant Group standbys Fleet Street Kitchen and Ten Ten American Bistro.

The acquisition of these new Bagby properties brings Atlas Restaurant Group to a total of seven restaurants, operating six different concepts, and employing more than 400 people along the harbor.

Smith, who operates fine-dining destinations Ouzo Bay, Azumi, and Loch Bar in the neighborhood, acquired the two properties from his uncle, Bagby Group CEO David Smith, who oversees Cunningham’s in Towson and multiple Bagby Pizza Company locations.

Today, the group released exclusive details to Baltimore about what diners can expect from the reimagined space.

Slated to make its debut summer 2017, Fleet Street Kitchen will be transformed into Tagliata, an Italian chophouse emphasizing house-cured charcuterie and an array of steaks and chops.

The restaurant is also billing itself as a destination to experience the largest wine list in the city with a cellar featuring more than 1,000 international labels.

“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,” Smith said in a release.

The kitchen, headed up by former Cinghiale chef Julian Marucci, will also feature a sizeable selection of handmade pastas.

Interior designer Patrick Sutton—known for his work at Azumi and Loch Bar, as well as many of the Foreman Wolf restaurants—will put his sophisticated stamp on the rustic Italian space, which will boast 140 seats and a modern piano bar and lounge on the lower level.

Throughout the renovation process, Smith is also making it a priority to recreate Fleet Street Kitchen’s 75-seat courtyard. The exterior will highlight a 14-seat bar and a retractable wall that gives the space an indoor/outdoor feel. Adds Smith: “It’s going to be one of the most beautiful outdoor spaces in the city.”

Details about what changes will be made at Ten Ten American Bistro have not yet been released.




Meet The Author

Lauren Cohen is the digital senior editor at Baltimore, where she covers food, events, lifestyle, and community news.



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