Saturday, May 25, 2013

La Tagliatella Emory Point restaurant review | Food and More with ...

Pappadelle al pepe nero with tartufo al Parmigiano- cream sauce with black truffles, shaved Parmigano-Reggano and fried egg. (BECKY STEIN)

Pappadelle al pepe nero with tartufo al Parmigiano- cream sauce with black truffles, shaved Parmigano-Reggano and fried egg. (BECKY STEIN)

In an era where so many American brands are popping up in every corner of the globe, it can be easy for some of us to forget that globalization is a two-way street. La Tagliatella, a northern Italian franchise with over 130 locations in Europe, chose Atlanta as their entry point into the US market, opening two locations here in the last few months.

Head over to MyAJC.com to see how the Emory Point location stacks up.

Source: http://blogs.ajc.com/food-and-more/2013/05/23/la-tagliatella-emory-point-restaurant-review/?cxntfid=blogs_food_and_more

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