sprinkled with tangy, rich Fiore Sardo cheese, made from sheep’s
milk. This same wonderful cheese covers pappardelle made with
ancho peppers that’s dressed up with wild boar ragu containing
cocoa that brings out the earthy flavors. Don’t miss the colorful
beet bucatini, hollow noodles that come with rich, pan-seared
squab, undoubtedly one of the tastiest of birds, with beet emulsion.
The restaurant is big, lovely and worth a trip. 2050 University
Ave. (Four Seasons Hotel), East Palo Alto; www.quattrorestaurant.com
• Donato Enoteca
Owner/chef Donato Scotti has been dishing up superior food
from his homeland in this area for years, with his namesake
94 South Bay Accent
Cetrella
Bellwether Farms
Jersey cows milk
ricotta agnolotti with
Happy Boy Farms
English peas and
shaved Grana Padano
restaurant being the most recent locale where he delivers his culinary
artistry. The few pasta choices—among many—not using
house-made dough rely on the best imported Italian pasta. His
most beloved pasta offering is bigoli with dense, satisfying braised
oxtail and asparagus. Tasty buckwheat pappardelle wears a flavorful
sugo featuring guinea fowl and heaps of cheese. One of many
robust offerings is ravioli encasing veal and sausage in a perfectly
executed red sauce. Then there’s square noodles called tonnarelli
made with squid ink wrapped up in fresh tomatoes, Calabrian
peppers, clams, scallops and calamari with fish roe (bottarga)
and basil, which is like a trip to the seashore. Along with delivering
tasty cuisine to the table, this large, good-looking restaurant