Quattro
Risotto con Asparagi e Granchio Arborio risotto, green asparagus, jumbo crab meat. ( Nick de la Torre / Houston Chronicle )
Gnocchi di Patate con Gamberi Potato gnocchi, crispy bacon, roasted shrimp. ( Nick de la Torre / Houston Chronicle )
Lemon Meringue Raspberry Coulis, Brandy Snap Tuile. ( Nick de la Torre / Houston Chronicle )
Stuffed quail with basmati rice, pine nuts & fig included on the Sunday brunch . ( James Nielsen / Houston Chronicle )
The seviche included on the Sunday brunch at the Four Seasons Hotel's Quattro restaurant. ( James Nielsen / Houston Chronicle )
Maurizio Ferrese the executive chef at the Four Seasons Hotel's Quattro restaurant. ( James Nielsen / Houston Chronicle )
39. Quattro
Milanese chef Maurizio Ferrarese has brought this downtown hotel restaurant back onto the radar with his disciplined Italian cooking. He’s a classicist with a few modern tricks up his sleeve. His housemade pastas can be excellent; they change seasonally, but look for things like paccheri with spicy little lamb meatballs or elegant gnocchi with bacon, shrimp and tomato. He’s wonderful with meats (veal osso buco with a lacy-crisp cake of saffron risotto; lamb chop and shank; letter-perfect Milanese), and he can reel out a deep, deceptively simple soup like a puree of caramelized salsify. Caring service, a smart wine list and progressive desserts by Adam Kieschnick all make for easeful grown-up dining without fuss and circumstance.
Cuisine: Italian
Entree price range: $$$$
Where: 1300 Lamar St.
Phone: 713-276-4700
Web: quattrorestauranthouston.com
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