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Lunch is lackluster at this downtown hotel restaurant, offering standard Continental business fare. Dinner is where Italian-born chef Maurizio Ferrarese is allowed to shine, however, and when the prices actually reflect the quality of Quattro's simple, streamlined dishes. Ferrarese's signature short rib ravioli with black truffle and corn purée is a favorite, as are his perfectly executed risotto dishes. Sunday brunch is a popular draw, too, with a buffet that's far better than you'd expect from hotel dining.