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Cuatro
Cocina Nuevo Latino
(Cuatro Insider Pages Website)
312.842.8856
2030 S Wabash Ave
at (21st Street)
Chicago, IL 60616
Established in 2003
Mon-Wed 5:30pm-10pm
Thu-Sat 5:30-2:00am
Sun 10am-3pm
5pm-10pm
Dr. Roberta E. Zlokower
March 22, 2010
I recently had the pleasure of spending a weekend in Chicago, late March, for my brother's birthday. I stayed at the Intercontinental Chicago Magnificent Mile on North Michigan Avenue, and Sunday was my last day in the Windy City. Actually it had been a snowy, windy weekend, but Sunday was lovely, and so was Cuatro, called a "Cocina Nuevo Latino", by its owner Sal. My family picked me up Sunday late AM, and we were able to easily park on the street. We brought our own rum and wine, at the request of the restaurant. Marco, Cuatro's Manager, was charming and generous. He took me into the kitchen to see how his staff hand-squeezes the oranges for the Bossa Nova Brunch.
My niece, Jessie, chose the Tropical Coconut Milk Pancakes, with Fresh Pineapple, Mango, Pecans, and Vermont Maple Syrup. The birthday guy chose Eggs Paisa over Grilled, Dry, Aged Ribeye Steak and Onions, Moros y Cristianos, with Avocado Slices. Susan was delighted with her Omelets with Pop's Potatoes, Vegetables, and Swiss Cheese, and I was in Latin heaven with my Ceviche Vegitariano, with Hearts of Palm, Baby Bella Mushrooms, White Asparagus, Avocado, Pico de Gallo, and Oregano Citrus Dressing. Barry's birthday "surprise" dessert was a Mango Crème Brûlée, of Mexican Caramelized Custard with Mango Chips and Strawberries, and a fancy Latin candle all lit up for singing!
The Bossa Tres musicians, with Dill Costa and Marcos Oliveira, kept the mood luscious and sultry. Our various rum cocktails were made with fresh fruits and juices. Next time you are in Chicago, or if you're lucky to live in the Windy City, reserve a table at Cuatro for a Bossa Nova Sunday Brunch. Tell them you saw them on RobertaOnTheArts.com!
Marco, Manager, Cuatro, in the Cuatro Kitchen
Courtesy of Roberta E. Zlokower
Freshly Hand-Squeezed Juice
and Pulp Demonstration
Courtesy of Roberta E. Zlokower
Freshly Hand-Squeezed Juice
and Pulp Demonstration
Courtesy of Roberta E. Zlokower
Marco with Guests,
Barry, Susan, Jessie
Courtesy of Roberta E. Zlokower
Tropical Coconut Milk Pancakes
with Fresh Pineapple, Mango, Pecans,
Vermont Maple Syrup
Courtesy of Roberta E. Zlokower
Eggs Paisa over Grilled Dry
Aged Ribeye Steak and Onions,
Moros y Cristianos, Avocado Slices
Courtesy of Roberta E. Zlokower
Omelet with Pop's Potatoes,
Vegetables, Swiss Cheese
Courtesy of Roberta E. Zlokower
Bossa Tres with Dill Costa
and Marcos Oliveira
Courtesy of Roberta E. Zlokower
Bossa Tres with Dill Costa
and Marcos Oliveira
Courtesy of Roberta E. Zlokower
Cuatro Lounge and Mural
Courtesy of Roberta E. Zlokower
Birthday Candle on
Mango Crème Brûlée
Mexican Caramelized Custard
with Mango Chips and Strawberries
Courtesy of Roberta E. Zlokower
Salvador Navarro, Cuatro Proprietor
Courtesy of Roberta E. Zlokower
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