La Tagliatella, nestled in the heart of Clarendon, is now serving an exclusive brunch menu. The restaurant flavors most of its dishes with Italian seasonings, including this gem of a cocktail, the Caprese Martini which is tomato based, creamy, and features a basil leaf or two in its makeup.
Between this, the Italian Bloody Mary (rimmed with oregano), the hot buttered rum (recipe straight from their Louisiana-based bartender) and the classic Bellini cocktail, La Tagliatella offered a refreshing break for someone (not me, obviously) who’s had too many bottomless OJ and prosecco mimosas lately.
Prosciutto wrapped around melon, four kinds of frittata, killer brunch potatoes, steak and eggs with a side of applewood smoked bacon – what else do you need in a great brunch menu, right?
I’ll tell you what you need. You need an incredible brioche french toast that comes with fruit compote. And not just any compote, a fruit compote that’s the chef’s mother’s recipe. That’s what we talk about when we talk about brunch.
What’s that? You want pizza to cure your inevitably rocking hangover, but don’t want to deal with tomatoes this early (12PM)? No problem, La Tagliatella has a fresh fruit pizza topped with marscapone, mozzarella, honey and powdered sugar. And the excuse is, you’re trying to get more fruit in your diet. Right? Right. It’s at least a serving. At least.
Fruit pizza not your jam? How about one with eggplant sliced as thin as deli meat and a balsamic reduction? That sound more up your alley?
Another star of the brunch menu is the garlic mussels, steamed and served atop a killer sauce. La Tagliatella knows this is a killer sauce because they serve it with rolls to soak it up.
Casual and rustic, La Tagliatella does their best in this brunch menu to serve each classic with a surprising twist.