Quattro at the Four Seasons Hotel Hosts Eid-al-Fitr Feast
For the second year in a row, Quattro, the restaurant inside the Four Seasons Hotel, will serve an Eid-al-Fitr buffet dinner to celebrate the end of Ramadan. This year's feast will again be prepared by sous chef Hassan Obaye, who was born and raised in southern Morocco and learned much of his culinary skills cooking with his mom at home. In an interview with the Houston Press last year, Obaye says, "My mom deserves much of the credit for my career." Obaye received formal culinary training in southwestern regions of France and Germany at several Michelin-starred restaurants.
On Monday, July 28, at 6 p.m. the Four Seasons Hotel will celebrate the end of Ramadan with a buffet-spread feast. The entire meal costs $95 per person and reservations must be made 48 hours in advance...so do it now.
And don't be ashamed to fill up your plates because Eid-al-Fitr is a feasting celebration, and Obaye has prepared a menu complete with delightful dishes.
Last year, Obaye made chicken tagine topped with olives and lemons.
Photo by Joanna O'Leary
The salad station features a fattoush salad with sumac vinaigrette, hummus bi tahini, baba ganoush (a smoked eggplant and tahini dip), and Moroccan grilled eggplant salad with cumin vinaigrette. Obaye will also prepare a Moroccan harira soup, which is typically made of some type of meat, tomatoes, lentils, chickpeas, onions, rice and spices; he will enhance his soup with dates and an assortment of Arabic breads. Hot Mediterranean appetizers include falafel, spinach spanakopita (spinach filo pie), vegetable samosas, meat pies and mint yogurt dip. And that's all before the main entrees.
Choose from these three meat-based dishes, or grab one of each: Chermoula chicken with spicy harissa (hot chili pepper paste), lamb tagine (slow-cooked stew) served with cinnamon-glazed prunes and pine nuts, and slow-roasted salmon topped with lemon confit, garlic and olives. Vegetarian options include crispy cauliflower with garlic sauce, stewed green beans with a spiced tomato sauce, plus Lebanese rice mixed with pine nuts.
The feast also includes a juice bar serving mango or acai berry smoothies, and orange juice. But, for a more indulgent sugary treat, opt for the dessert station. Grab a plate filled with walnut baklava (filo pastry), honey nut kataifi (pastry nests), date mamoul (shortbread cookies filled with dates), fruit tarts, miniature pecan pies and fruit salad. Pair it with warm Morrocan tea and mint for an excellent end to this scrumptious (and filling) meal.
The buffet will be served inside Vinoteca, the bar at Quattro.
Make reservations for the dinner by calling Quattro at 713-276-4700.
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