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Haute Eating: 10 Questions for Quattro’s Fabrizio Carro

Chef Fabrizio Carro

When Quattro Gastronomia Italiana opened this spring in Trump Soho, it became the newest addition to New York City’s ever-growing list of Italian restaurants. But with chef Fabrizio Carro at the kitchen’s helm, the cuisine definitely stands out among the fray. (Carro’s identical twin brother Nicola runs the show at Quattro in Miami.)

Carro’s ingredient-driven menu is comprised of local, seasonal and artisanal products. Expect house-made pasta, seafood imported from the Mediterranean, cured meats and traditional Italian desserts. Carro’s specialty, Agnolotti Piemontesi Allo Stufato, is a house-made beef ravioli with braised beef. How could a diner not trust a chef who’s first job at 14 was making ravioli at a family-friend’s pasta shop in his native home in Alessandria in the Piemonte region of Northern Italy? Quattro’s slick atmosphere and regional Italian cuisine all add up to an impressive dining experience.

Haute Living: What’s new at Quattro since opening in April?
Fabrizio Carro: The Raviolini del Plin is a new dish we just put on the menu. It’s a sheep milk ricotta and spinach raviolini with brown butter and sage.

HL: What are some of your favorite dishes at Quattro?
FC: This food is very close to me as it’s what I grew up eating. If I had to choose favorites, I’d say:
Vitello Tonnato Con Capperi
Agnolotti Piemontesi Allo Stufato
Ossobuco Di Vitello In Spiedino Con Patate Gratinate E Spinaci
Bomboloni

HL: Where do you like to dine when you’re not working?
FC: I love eating sushi. It’s healthy and decadent. I also love entertaining at home. I often invite a lot of friends over and cook for them.

HL: What’s your ideal meal?
FC:
I like making an occasion of a meal no matter what I’m eating. I love eating Italian food…surprise! I start with lots of appetizers that everyone can share. Then, I go for a pasta course, a main, and a dessert. The ideal meal is always paired with a bottle of Champagne or red wine.

HL: What’s your favorite special occasion spot?
FC:
I’m new to the city and have been working every night to open Quattro so I haven’t had a chance to find a special occasion spot here yet. But my favorite place in Miami is the Fontainebleu.

HL: What’s your favorite NYC neighborhood, and why?
FC:
I enjoy SoHo and the meatpacking district but I love Chelsea, the market in particular. It’s filled with different people and restaurants. Great people watching. It is casual but nice and you can find anything you want.

HL: What do you like to do on your days off?
FC:
I mainly relax at home. When I have the energy, I love to go sightseeing since I am new to the city.

HL: Your favorite vacation destination?
FC:
Europe is my favorite vacation destination. I love visiting Spain.

HL: What’s your most memorable meal?
FC:
I was fortunate enough to go to the Alessandria Ristorante Universo during truffle season in 2002. I remember everything I ate there and loved it all.

HL: What are your five favorite ingredients?
FC:
I can’t live without black olives, scampi, Barbera wine, extra virgin olive oil, and artichokes. You’ll find all of these in my cooking regularly.

Quattro Gastronomia Italiana is located in the Trump SoHo at 246 Spring St; 212.842.4500

Tracey Ceurvels can be reached at tracey@thebusyhedonist.com or by visiting her blog, The Busy Hedonist.

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New York February / March 2014
New York February / March 2014