Brothers Nicola and Fabrizio Carro are probably a little freaked out right now. Orchestrating the daily culinary operations at a bustling newcomer like Quattro Gastronomia Italiana is a tall enough order, but the two Piedmontese chefs are also busy getting acquainted with cooking in America for the first time. This means sourcing new food purveyors, searching for menu-specific comestibles and spices, ironing out the logistics of importing Mediterranean fish and specialty items, and tackling the countless kinks of a new kitchen — and country — while cooking up cuttlefish, calamari, and carnaroli rice for the 80 constantly filled seats of this five-week-old Lincoln Road establishment. Their work days must feel longer than... More >>>