¡CUATRO History

Four Culinary Influences, One Exceptional Experience

Modern restaurant, friendly neighborhood hub and golfer’s retreat – ¡CUATRO blends its identities as seamlessly as it combines the four culinary heritages that influence every plate on the menu. It’s a place designed to bring people together.

The inspiration for ¡CUATRO not only came from the word “Fore!” shouted across the TPC Tampa Bay golf course (which provides the restaurant’s lush backdrop), but also from the four culinary influences Chefs Michael Toscano and Wes Morton bring from their own family tables: Mexican, Italian, Cajun and American home cooking. Chef Michael Toscano has been recognized as a James Beard “Rising Star Chef” Semi-Finalist and winner of the StarChefs.com “New York Rising Stars Award”. He inspires the ¡CUATRO kitchen, just as he was inspired while working amongst the world’s most respected chefs, such as Thomas Keller and Mario Batali. Chef Wes Morton (formerly of Michelin-starred Etoile in Napa Valley), brings California wine country savvy to complement the expansive wine selection, craft beer list and classic cocktail menu; but it’s his Abbeville, Louisiana Granny who inspires him in ¡CUATRO kitchen.

Together, they’ve created a seasonal menu of layered culinary traditions that celebrate curiosity, passion and Florida’s freshest, local ingredients. Unexpected flavors sizzle in classic dishes, like Shrimp and Okra Gumbo (inspired by Chef Morton’s family recipe) and Blackened Faroe Island Salmon with Asparagus, Almonds, Cornichon, and Wheat Berries – all expertly paired with thoughtfully chosen wines and hand-crafted cocktails.

Before Renovations

After Renovations

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