Even when it’s bad, Italian food is good, but at this new Harbor East darling, the fare sings like a Pavarotti aria. Tagliata means “sliced steak” in Italian, and there’s certainly truth in advertising here, with plenty of dry-aged rib-eyes, porterhouses, and strips on offer. But you’ll also find blissful bowls of house-made pasta, house-cured charcuterie, and standout standards. The talented Julian Marucci is able to execute both eggplant Parm and honey-lavender-glazed duck with equal aplomb. Pro tip: The wine menu, purported to be the largest list in the city, stretches from here to Il Duomo. Speak with sommelier John Kelley to aid and assist with proper pairings. Visit Website