Q4 al Centro opening

Last night I was invited to attend the opening of Quattro Restaurant’s latest endeavor, al Centro. This chic “centrally” located restaurant on Richards near Robson is inside the l’Hermitage Hotel and opens starting today for lunch and dinner. The interior is gorgeous. There’s enough room for 70 plus a spacious bar. I also learned that the flooring is eco-friendly and made of natural cork!

Media and invited guests were treated to a selection of delectable dishes throughout the course of the evening. The space was jam-packed [I’ve not yet experienced an event this crazy busy before!] in order to accommodate those wishing to taste the quality culinary wizardry that Quattro Restaurants are known for.

Q4 al Centro Crab Cakes
[Crab Cakes]

Lamb sausage and mushroom pizza
[Lamb sausage and mushroom pizza]

Seared tuna appetizers
[Seared tuna appetizers]

Meatball appetizers (made with veal, pork, and beef)
[Meatballs prepared with pork, beef, and veal]

Being close to the kitchen had its obvious advantages: Easy access to the food and watching the busy chefs at work. It was awe-inspiring to see such a large volume of food being prepared over and over to perfection! The chefs never seemed to tire and were happy to pose for photos.

Q4 al Centro opening
[Executive Chef Bradford Ellis]

Q4 chefs and partners
[L-R: Sous chef Alain van den Meersche, Executive Chef Bradford Ellis, Alex B. Tsakumis (Partner), Patrick Corsi (Managing Partner)]

Risotto balls infused with truffle oil
[Risotto balls infused with truffle oil]

Of all the wonderful selections served, these were my favourite! The tender risotto coupled with the truffle oil essence were a treat for my tastebuds. The delicate flavour combination married very well with my Pinot Grigio, one of the many wines poured during the event. Champagne and vodka were also on offer, however I kept coming back to the white, which also went well with the pizzas and sun-dried tomato crostinis.

Crostini served with pesto, sun-dried tomato and goat cheese
[Crostini served with pesto, sun-dried tomato, and goat cheese]

Tenderloin with horseradish cream, topped with crispy shallots
[Tenderloin with horseradish cream, topped with crispy shallots]

Richard @vanfoodster and Grace Cheung
[Richard Wolak, Grace Cheung]

Also adding to the lively atmosphere was Casey Lynn at the DJ table/laptop (love that many DJs use Macs!), spinning a fine collection of lively beats.

DJ Casey Lynn spinning the tunes
[DJ Casey Lynn spinning the tunes]

Q4 al Centro's bar staff
[Q4 al Centro’s fun-loving bar staff]


  • Comment by Tanis Tsisserev — December 10, 2010 @ 9:19 pm

    Nice having you there Ariane. Gorgeous photos!

  • Comment by arianec — December 11, 2010 @ 3:03 pm

    Thanks, Tanis. I was inspired by the gorgeous food 🙂

  • Comment by Grace Cheung — December 11, 2010 @ 5:32 pm

    Hi Ariane,
    Amazing food photos. Thanks for the pics of me with Mijune, Frances and Richard too! BTW, I can be found on twitter as well, I’m gracecheung604.
    Hope to see you again soon!

  • Comment by Raul — December 11, 2010 @ 5:41 pm

    Not a single photo of me. What’s up with that? 😉

  • Comment by arianec — December 11, 2010 @ 6:17 pm

    @ Grace Thanks! That one of you three is one of my fave people pix of that evening.

    @ Raul Arghh. I missed my chance. Wished you’d stayed longer too 🙁

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