Homemade pasta and fresh fish are top draw at South of Fifth’s Italian outpost, Tagliatelle. Created by European restaurateur Matthieu Mineo and executive chef Mariano Gravante (AltaMare, Indochine), the restaurant in the former Sylvano/Segafredo/Café Tabac space features indoor and outdoor seating for 114 and a classic Italian menu. Signature items include salad nicoise, scallop carpaccio, gnocchi and truffle mashed potatoes. Prices are relatively moderate for the area ($6-$32) and the restaurant has kept a low profile since its October opening.


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