All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Invented in the 1960s to pay homage to the pie in the face, the tomato was soon recognized for the culinary, health, and red properties it possessed in spades. Revel in the revered fruit with today's deal: for $20, you get $45 worth of upscale Italian cuisine at Quattro, located within the deepest, most profoundly oregano-scented room of the Four Seasons Hotel Houston. This deal is only good for dinner, served nightly from 5 p.m. to 10 p.m. Complimentary valet parking is included.
At Quattro, you'll face a delicious dinnertime dilemma: dine enoteca style with small, shareable portions, or take the traditional track with multiple course options. If you choose the enoteca fork in the food road, mix and match plates such as beef meatballs with mushroom pomodoro ($9), prosciutto flatbread with gorgonzola and chicories ($9), goat-cheese-asparagus ravioli ($7), and pork-tenderloin scallopine ($8). Ingredients are seasonal and the enoteca menu changes weekly, but take a look at a sample menu for an approximation of the mini-dishes that you'll be plied, wowed, and whammed with. Or, consider spilling on your freshly pressed fancy pants with an item from the traditional menu such as the homemade spaghetti with shrimp, mussels, scallops, parsley, and orange ($23); the wild-mushroom and eggplant sfogliatina with watercress and truffle fondue ($22); or the ciabatta and basil-crusted rack of lamb ($34).
Regardless of what you choose to trap between silver tines, enjoy it amid the finely refined finery of aesthetically enhanced surroundings and the hop-to service of the seven-star staff. As per the regulations of the Texas Board of Drinkin' and Heartbreak, this deal is not valid on alcohol or one last chance to win her back.
- It's easy to see why the kitchen was proud enough of the crab cakes to make them a signature. This substantial serving of decadent seafood is a lot more crab than cake. If there was any binder at all, it was barely detectable among the chunks of flaky, tender meat. Its richness was balanced by shavings of crisp marinated fennel and peppery salad greens. – Pableaux Johnson, Houston Press
- If you have a bigger appetite, go for such American favorites as a double pork chop with rich hickory sauce nestled up next to corn, black-eyed peas and green shelling beans. There’s subtlety here, too, evident in seafood specials like perfectly poached wild salmon with baby asparagus. Beautiful miniature desserts are a signature ending. –Gayot
- I went to Quattro for lunch and I would rate it the best restaurant in Houston. The waitstaff was attentive, the dishes were creative, and the atmosphere was wonderful. I will definitely be back, probably for Sunday brunch this time. – msjc, Citysearch
The Fine Print
Promotional value expires Nov 3, 2010. Amount paid never expires. Limit 1 Groupon per 2 people per table. Valid for dinner only. Not valid for private dining events. Not valid toward alcohol. Tax and gratuity not included. No cash back. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Inside the Four Seasons Hotel Houston, executive chef Maurizio Ferrarese draws on his Italian upbringing to create an ingredient-driven menu of locally sourced Italian fare. Ferrarese always puts his guests first, leaving the kitchen to visit tables as much as he can and even inviting guests to make special requests if they want to test his creativity with original dishes. He doesn't mean to downplay the regular items on his menu, saying, "I designed it so that I have a menu full of dishes that I would recommend blindfolded."
Inside the dining room, servers deliver orders of veal and seared tuna with puffed pantelleria capers or house farm greens with Texas Lone Star goat cheese in small-plate form to share with friends or purposely hide from mortal enemies. Main-course options include seasonal risottos, veal osso buco with glazed root vegetables, and the chef's signature housemade braised-beef ravioli with black truffle and corn purée. During Sunday brunch, cooks mix together eggs and fresh vegetables behind omelet stations and replenish the seafood bar's platters of roasted salmon and striped-bass broccolini.
The modern decor contrasts the rustic recipes with its vivid color, red leather accents, and tabletop holograms. Four private dining areas offer different experiences for small gatherings, from the chef's table with views of the kitchen to the cozy wine cellar with a corked floor and a display of 1,250 bottles.