Quattro Gastronomia Italiana is known for its authentic Northern Italian cuisine, sophisticated design and European-style service. Chefs Fabrizio and Nicola Carro, identical twin brothers from Alessandria in the Piemonte region of Italy, first brought their ingredient-driven cooking to Quattro in Miami's South Beach. There the chefs' Agnolotti Piemontesi Allo Stufato and Vitello Tonnato became restaurant classics.
With Chef Fabrizio heading up the Quattro culinary team in New York, look for impeccably-sourced produce and local artisanal products to be featured in truly fresh seasonal offerings. Burrata Fresca, Tagliatelli Con Ragu D'Agnello are some of the new menu offerings.
The energy of the 160 bi-level restaurant extends to its mezzanine where meals for up to 40 people may be served in a separate dining room with its own bar. Reserve the complete mezzanine level for parties of up to 60.
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