About ¡CUATRO

OUR TEAM

Four Culinary Influences, One Unforgettable Experience.

A modern New-American restaurant, friendly neighborhood hub and golfer’s retreat – ¡CUATRO blends its identities as seamlessly as it combines international culinary heritages with unexpected flavors that sizzle on the menu. Here are four (fore!) reasons why you need to check out ¡CUATRO:

1. The award-winning food.
To develop the menu ¡CUATRO Executive Chef, Benjamin Clark, partnered with culinary mastermind Chef Michael Toscano. Chef Toscano (formerly of Thomas Keller’s Bouchon Bakery in New York, Sous Chef to Mario Batali at Babbo and James Beard nominated “Rising Star”) is responsible for the new dining experience at ¡CUATRO, introducing new menu concepts and inspiring the culinary team. Together, they created a seasonal, modern menu of layered culinary traditions that celebrate curiosity, passion and Florida’s freshest local ingredients in signature dishes like the Shrimp Pesto Flatbread and the Grouper Sandwich on a crisp brioche bun with fresh grouper – caught daily in St. Pete, just miles from the restaurant. ¡CUATRO has already claimed numerous victories in culinary competitions. The highly popular Jerk Chicken Wings and brilliantly savory Reuben Egg Rolls won several awards at the 2015 Tampa Sports Commission Tailgate Fest.

2. The wine list & signature drinks.
¡CUATRO offers an expansive wine list, a host of craft beers and a classic cocktail menu. Try something new with one-of-a-kind signature cocktails, such as the ¡CUATRO Mary (with house-infused vodka, garnished with thick-cut, apple-wood smoked bacon) and Cactus Hat Margarita (with house-infused tequila garnished with a thin slice of dehydrated pineapple soaked in triple sec orange liqueur).

3. The bar.
The luxurious marble bar has ample seating and offers nearly 400 inches of high-definition flat screen televisions – making ¡CUATRO a perfect spot to relax and watch sports while enjoying your favorite drink.

4. The views & ambience. Overlooking the lush landscape and tranquil lagoons of the 18th hole at TPC Tampa Bay, the inspiration for the name ¡CUATRO came from the word “Fore!” shouted across the golf course. Opening to the public in July 2015, world-renowned architect, Alberto E. Alfonso (best-known for the mid-century modern inspired Tampa International Airport Airside C and the modern-industrial Streamsong Resort) designed ¡CUATRO as a welcoming and modern place to bring people together.

We invite you to come in and experience ¡CUATRO, whether you stop in for a beer at the bar, enjoy happy hour on the patio, savor a meal in the dining area, or rent the private pavilion for a party.

TO MAKE A RESERVATION, CONTACT US AT (813) 949-1486.

About Chef Michael Toscano

Chef Michael Toscano began his career in hospitality at an early age. As an avid golfer, he applied for a position in the kitchen at a local country club, working his way through the prep and hot lines. He
followed his passion for golf and the culinary arts to Pinehurst Resort in North Carolina where he spent three years in an apprenticeship. Upon completing the program, Chef Toscano moved to New York City and found work at Thomas Keller’s Bouchon Bakery. He worked closely with Chef Mario Batali, as a Sous Chef at Babbo. Later Toscano became an Executive Chef at Eataly’s Manzo. In 2011, Chef Toscano opened Perla in Greenwich Village and served as the Executive Chef and Partner. With Toscano at the helm, Perla was named to Esquire’s list of “Best New Restaurants of the Year,” and earned two stars from the New York Times. Furthermore, in 2013 Chef Toscano was a James Beard “Rising Star Chef” Semi-Finalist and winner of the StarChefs.com “New York Rising Stars Award”. He recently partnered with Heritage Golf Group to oversee Food & Beverage operations to deliver innovative new concepts.

About Chef Wes Morton

Chef Wes Morton is passionate about two things: food and family. Morton has used a dedicated approach to instill new creativity in all the restaurants of which he’s been a part. Loyal to local farmers and co-ops, the result of his approach is straightforward food that pays tribute to his Louisiana roots. Chef Morton applies the discipline and techniques of his classical training to approachable, simple, honest food. His strong sense of family not only resonates in his food, but also in the team environment he has created throughout past and present establishments. Morton grew up in the kitchen, and his love for cooking can be traced back to Abbeville, Louisiana, where every Sunday the family would gather for lunch at Granny’s–which he considers to be his biggest influence to this day. His passion led him to the New England Culinary Institute in Montpelier. After graduating, Morton joined the team at Etoile, a Michelin-starred restaurant at Domain Chandon in Napa Valley, where he focused on food and wine pairings. His ventures then took him to Washington, D.C. where he worked for award-winning restaurants Circle Bistro, CityZen and Michel Richard’s Citronelle. As Executive Chef at Againn, Morton’s memories of cooking back home were reinvigorated through learning about British cooking. At this stage, the journey to the evolution of “his” food started. He has continued this journey at Art and Soul, bringing with him strong relationships with local purveyors to offer a unique artisanal menu driven by the seasons.

Together, they invite you to savor the many flavors of their family tables at ¡CUATRO. With innovative dishes consistently coming out of the kitchen, you’ll always have a new favorite to try and will always be craving to come back for more!

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