Quattro Miami Beach

Quattro-Miami-Beach-View-from-Door

If you crave being in the vortex of the SoBe (South Beach) scene when you’re weekending in Miami, then head to Quattro.  Don’t even think about what came primero (first), segundo (second) and terzo (third), Quattro, although 4th in name should be first in mind.

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Quattro, the restaurant of “gastronomia Italiana”, defies the odds of the mediocrity of Lincoln Road (SoBe’s urban pedestrian mall) with a pedigree that is unmatched on the strip.  Perhaps it is the influence of the four owners or at the least the Alessandria born and raised identical twins Nicola and Fabrizio Carro who helm this outstanding Italian trattoria which feels plucked from the streets of Turin in northern Italy.

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Large vitrines filled with green hued bottles guide you toward your seat in the interior dining room.  Anchored by two spectacular Murano chandeliers suspended from antique mirrored coffers, the space is practically cinematic with glossy black tiled partitions, large illuminated black framed mirrors and subtly placed wall sconces that almost disappear amid the dazzling decor. Chic cognac leather banquettes bring a sense of order to the room, the focal point of which is a stunning marble bar flanked by floor to ceiling wine towers that showcase the extensive collection.

 

Let’s just say this first … the twins know a thing or two about how to make pasta. Made in-house daily in an imported La Monferrina machine rarely used in the U.S. they are a must try. Tagliatelle with a vegetable ragu is like a dream and the spaghetti with clams is as close to being in Capri as it gets.  These dishes are beautiful Italian standards in their repertoire and only scratch the surface of their extensive expertise in the creation of dishes from the Piemonte region, known for porcini, truffles and hearty game dishes.  Sure winners here are the fontina ravioli drizzled with white truffle oil and the Agnalotti Piemontese Allo Stufato – braised beef ravioli with Piemontese sauce.

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As passionate as they are for the food of their home, the Carros are able to span several regional styles of Italian cuisine. Quattro’s sophisticated but earthy menu begins with over ten different types of antipasti such as Parmigiana di Melanzane in Forma, baked organic eggplant layered with tomato sauce, melted mozzarella and basil and a perennial favourite, Vitello Tonnato Con Capperi, thinly sliced veal topped with a creamy Favignana tuna sauce and capers.  Imported Mediterranean seafood is the centrepiece of the main courses with plates such as Branzino Intero in Crosta Di Sale Marino, sea bass cooked in salt crust and Orata Al Cartoccio, sea bream filet cooked in parchment with white wine, olives and capers.

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Desserts prepared by award-winning pastry chef, Antonio Bachour, are stellar.  Italian nougat panna cotta is subtly sweet served with a strawberry coulis and a lemon sorbet. Semi freddo of chocolate with caramelized bananas is a cool treat in the mouth on a sultry summer night in Miami.

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Sit and sip a refreshing Italian prosecco cocktail such as a Sbagliato afterward.

It’s obvious watching the table hopping crowd on a late Saturday evening that Quattro is a Miami Beach staple in the beehive of bustling Lincoln Road where eating is an art.

Quattro
1014 Lincoln Road
Miami Beach, Fl. 33139
305-531-4833
www.quattromiami.com

Thom Meintel
Jeff Greif (Travelsquire)
Thom Meintel joined TravelSquire in 2008, after a successful tenure as a publishing executive covering the travel category, most recently as the Director of Travel for Architectural Digest. His long association with design publications such as Elle Décor, his passion for design, and his background in the performing arts have all combined to create a unique hybrid. He corralled his wanderlust when joining forces with Jeff Greif in order to use his extensive media experience to expand the growth and capabilities of the site. He has written and edited feature stories on Cairo, Istanbul, Kiev and Rhodes, Greece and these experiences spurred a new Lifestyle column on the site. Ultimately he aims to produce a regular broadcast segment for the site proving how integrated all media is in the travel experience.

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