OPENING / Quattro Restaurant
Contemporary Italian cuisine using local artisanal sources, and select boutique Italian and Californian wines, headline Quattro Restaurant and Bar at the just-opened Four Seasons Silicon Valley in East Palo Alto.
The cuisine: Appetizers range from burrata with heirloom tomatoes to grilled calamari surrounded by cannellini beans. A nine-item pasta and risotto menu follows with, for example, Castroville artichoke risotto tortino, available as a large or small plate. Fish, fowl and red meats come next and include truffle and Parmesan-crusted chicken scaloppine served on a bed of Tuscan kale and pancetta potatoes.
The team: Italian-born executive chef Alessandro Cartumini comes from the Four Seasons Resort in Scottsdale, Ariz., where he was the executive sous chef at Acacia Restaurant.
The vibe: Wood, glass, generous space and deft lighting define Quattro. A courtyard and water fountains, visible through the restaurant's floor-to-ceiling glass walls, give the place a gracious, away-from-it-all style.
Quattro Restaurant and Bar, 2050 University Ave. (off Highway 101), East Palo Alto; (650) 470-2889. Lunch, dinner daily. Appetizers, $8-$20; starters, $12-$25; main courses, $25-$36; desserts, $8-$10.
The restaurant does have a web site, but the menu isn't available online.