La Tagliata is a new concept created by directors Andrew Davies, Lorenzo Boldi and Carlo Palumbo. The restaurant will concentrate on serving one main dish, its namesake tagliata, aiming for high quality and simplicity rather than offering its customers a large choice menu-wise.
BigHospitality talked to one of the restaurant’s directors, Lorenzo Boldi, about the single dish concept and the Italian villa themed dining location.
Simple but high quality
The tagliata dish the restaurant will specialise in is a typically Italian dish of thinly sliced steak served with Parmesan, cherry tomatoes and rocket, with a rosemary roasted potatoes or patate del pastore, which is slowly cooked potatoes in garlic and stock. Vegetarians will also be taken into consideration with the option of a dish of baked Scamorza, an Italian cheese. A simple pasta starter with a choice of three sauces will also be on offer, and the menu will be completed with Italian desserts including tiramisu and panna cotta.
Boldi said: “We decided to call the place La Tagliata because this is going to be our signature dish and also our main dish. In our concept, simplicity is the key and we want to focus on offering really top quality food, but few choices of dishes.
“Simplicity is the key for the wine list also, which I personally selected. We have just 15 wines that represent the top tradition and quality of Italian wine producers and vineyards.”
An Italian villa
The La Tagliata venue is 1088sq.ft in size and consists of multiple dining spaces, split up into rooms with the theme of an Italian villa. The spaces are named the Pantry, the Library, the Dining Room, the Wine Cellar, the Drawing Room, the Study, and the Music Room, with each accommodating between eight and ten diners and giving an option for private dining.
“We did it like this because we couldn’t touch the walls as it’s a conservation area,” said Boldi. “So we decided to create the feeling of an Italian villa. I think it’s becoming really cosy and nice. It’s not like the typical open space venues that are trendy today, it’s going to be different, more niche.
“The rooms all have different details; a bookcase in Library, wine stored in the Wine Cellar, instruments in the Music Room, and an old vintage pasta machine in the Pantry. We’ll take reservations and people can reserve a certain room.”
Location and market
The restaurant’s location in the City means that La Tagliata is intended to appeal to those that work there, but the directors are keen to attract all sorts of different customers.
Boldi explained: “We chose this location because, first of all, there is nothing like this in the City. And in the surrounding area, Spitalfield market is up and coming, there are lots of offices all around, and it’s becoming more of a foodie area.
“We will be targeting city workers, but not only them, Spitalfield is becoming busier for everyone, tourists and residents included. There is a lot of community development around and we’re very close to Shoreditch too.
“If this one goes well we’re planning to open a second one eventually next year.”
La Tagliata is located at 11 Sandy's Row and opens 14 July.