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.