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Cuatro       Loop :: South Loop  
Cuatro

2030 South Wabash Avenue
Chicago, IL 60616

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Cuatro combines traditional Latin American and Caribbean cuisines to form a fusion with robust flavors and extreme flair. While popular Mexican cooking is emphasized, diners will be delighted at the creativity and modern style of the dishes. Appetizers use complementing tastes and textures, and entrées are just as whimsical. Desserts are imaginative and prove just as mouthwatering and palate-whetting as the rest of the menu. A custom hand-crafted ebony bar, featuring an eight-foot, see-into-the-kitchen tropical fish tank, is the focal point and helps form the Latin American style. Floor-to-ceiling windows and exposed beams create an open feel while earth-toned walls and rustic-stained floors produce a warm, cozy ambience. But perhaps the biggest selling point is the private room available at Cuatro, which boasts its own bar as well as a private entrance. Live Latin jazz bands and DJs perform after dinner on weekends. Cuatro is conveniently located—only a seven minute walk from McCormick Place.

*** -Phil Vettel, Chicago Tribune
Best Latin Food -Chicago Citysearch, 2006-2007
One of Chicago's Best New Restaurants -Chicago magazine, 2006
Rated Excellent -Zagat Survey, 2007

brunch::
Eggs Paisa  
Two eggs, sunny-side-up, over a grilled USDA Prime rib-eye steak with onions, moro y cristianos, and avocado slices
Pan Frances  
Roasted plantain and farmer's cheese-stuffed French toast with a fresh berry medley; served with pure Vermont maple syrup

appetizers::
Humitas Verdes de Pollo  
Cilantro-scented fresh corn tamale filled with criollo chicken bits and poblano rajas con crema
Ceviche de Salmon y Callos  
Citrus-marinated salmon, seared bay scallops, avocado, and pickled red onions; served with a tamarind-aji panca vinaigrette

salads::
Ensalada de Xuxu  
Broiled, spice-rubbed chayote squash, baby spinach, cucumbers, pear tomatoes, queso frito, and bitter orange vinaigrette
Ensalada Caribe  
Jicama, pineapple, cucumber, and oranges tossed in spicy chamoy dressing over chopped romaine lettuce

entrées::
Costillas Estofadas  
Beer-braised beef short ribs, fire-roasted tomatillo-avocado salsa, Mexican rice, and broiled spring onions
Chuleta en Mole de Platano Macho  
Roasted sugarcane juice-cured double pork chop, plantain mole, crisp yuca cake, and green beans sofrito
Pinchos de Pollo  
Grilled chicken brochettes basted with tamarind jerk sauce, moros, and cristianos; served with maduro plantains
Moqueca do Mar  
Grouper, shrimp, sea scallops, squid, and littleneck clams in a spicy tomato-coconut milk broth with coconut rice and plantain tostones
Cuatro Burger  
White truffle-infused 12oz Kobe beef patty on a pretzel bun with jalapeño Jack cheese, applewood-smoked bacon, Malbec caramelized onions, avocado aïoli, and purple Peruvian fries with banana jerk ketchup

desserts::
Pastel de Chocolate  
Oaxacan chocolate mousse cake, cocoa nib-tequila crème, and sweet corn ice cream
Pastel Tres Leches  
Airy sponge cake drenched in three-milk sauce with a pistachio tulip cookie, cinnamon tea mousse, and stewed apricot sauce