. Quattro Restaurant and Bar, 2050 University Ave., East Palo Alto, California

Four Seasons Quattro Restaurant Serves Quality Food in East Palo Alto, CA
 

Quattro, or Four, appropriately named under the umbrella "Four Seasons Hotel Silicon Valley at East Palo Alto" features upscale-casual decor in an indoor restaurant and bar that includes al fresco dining for up to 75 people. You'll feel like a Ten or "Dieci" when you treat yourself to breakfast, lunch, appetizers, cocktails and dinner meals at this inviting restaurant that's sure to put East Palo Alto on the map for fine service and exceptional cuisine.

Visiting only months after it was unveiled, our tour group wandered by the inviting cocktail bar near the entrance to the restaurant, then past the spacious dining floor to outdoor patio seating for a pre-arranged luncheon. The temperature hovered around 86 degrees as we sat on a patio at several tables under the shade of yellow umbrellas. Welcomed with a thirst-quenching brew, I sipped my favorite ice tea and decided to dig into the bowls of breadsticks, rolls and fresh bread slices before they were gone. Accompanied by a delicious olive tapenade or herb butter, the breads offer that complex European crust that's slightly crunchy, then requires you tug or tear it apart. While munching on it, our Antipasti was served.

A delightful play of vegetables and flavors, the Confit Tomato Pizzetta with Harley Farms goat cheese and artichokes was tucked sweetly under Baby Arugula and seasoned with Roasted Bell Pepper Vinaigrette. It was a presentation that not only looked appealing but tasted scrumptious. Especially fond of Harley Farms goat cheese, a California-crafted product that comes from Pescadero on the nearby San Mateo County coast, it's such a pleasure when traveling throughout California to find it served in restaurants ranging from East Palo Alto's Quattro to Ventura's J's Tapas, hundreds of miles south. It seems to be a favorite of California's top chefs, too!

Quattro's Executive Chef Alessandro Cartumini has done his homework in finding not only the finest cheeses, but scouting the for the best vegetables, meats, fish and food sources. Discovering many in East Palo Alto's own neighborhood, thanks to a local program, “San Mateo County: Fresh as it Gets,” the Italian-born chef was delighted to discover that practices used in Italy have taken root at his new home. A collaborative effort of San Mateo County Convention and Visitors Bureau (CVB) and San Mateo County Farm Bureau helps local farmers and chefs connect and do business with each other.

"Chefs are taken right onto the farms and docks to learn first-hand how to find the freshest products and how to serve them so that they are at their peak," according to Margi Grant, publications manager at San Mateo County CVB. Grant  helped create and promote a program that is welcomed by newcomers such as Cartumini.  Not only are chefs who participate given awards in a cuisine competition, their use of local, farm-fresh produce results in enhanced dining experiences for customers, Grant said.

While our travel group had enjoyed exceptional meals during our brief visit to San Mateo County, I attributed this good fortune to location―San Mateo County borders San Francisco, a city known for its cuisine. The freshest ingredients do make for the finest meals and the new Quattro did not disappoint in this regard. Appearing just in time to see our expressions as our Secondi, a Seared Local Halibut was served, Executive Chef Alessandro wore trendy, red-rimmed glasses, a crisp, tailored chef's jacket, and a smile. He watched us look at him, then dig into our fresh fish that was surrounded by Lemon Basil Gnocchi and artfully topped with Jacopi Farms Fava Beans, Morels and Sweet Corn. The former apprentice to famed Chef Sergio Mei had this dish down. The fish was perfectly seared to retain the juices and flavors, while remaining tender and flaky without falling apart.

Pleasure quickly turned to joy as the Dolce finalé ended the perfect meal with a bit of sugar, cream and spice. Le Nostre Quattro Fragole included a small chocolate chip cookie ice cream sandwich, Strawberry Shooter served in a shot glass, Lemon Thyme & Strawberry Shortcake, and Vanilla Brullee.

Traveling the globe before landing in East Palo Alto, Cartumini has in short order, created tasty dishes utilizing local produce that satisfied our group of food critics with enthusiastic thumbs up and not a single complaint. Working in Berlin, London, Scottsdale and San Diego (where he met his bride), Quattro's Chef Alessandro Cartumini is clearly on the fast track to becoming one of the hottest properties in the restaurant business.

Contact:  Quattro Restaurant and Bar, 2050 University Ave., East Palo Alto, California. Call: (650) 470-2889.
Hours: Open daily, see website: www.quattrorestaurant.com
Cost: $10 - up
Dress: Casual business, or California casual
Catering: Available, contact staff