Quattro, with its lovely views of downtown, has always managed to strike a balance between being a fine hotel restaurant and an Italian restaurant. It does so in a classy, quiet way — no kitschy red-checkered tablecloths or in-your-face Italian folk music blaring overhead. However, when a dish of chef Maurizio Ferrarese's risotto hits the table, diners might very well hear some classic Italian love songs in their heads. The Risotto e Tonno is a gorgeous dish the color of spring green thanks to the additions of asparagus and baby spinach. On top are slices of rare tuna. There's often also a second, seasonal risotto for diners to consider.