QUATTRO AT WHISTLER
This rustic Italian restaurant has been serving wholesome classics since 1996. Since Day 1, Spaghetti Quattro has been the best-selling pasta. Chunky with minced chicken, spicy from chili pepper, chock full of chopped parsley and fortified with black beans, the dish was created in the ’70s by proprietor Antonio Corsi.
“For Italians Only,” reads the menu description. Executive Chef Jeremie Trottier, who has worked there for 18 years, explains: “Some people will send it back because there’s not enough sauce, or they want to add Parmesan cheese — which is a big no-no. It creates a tight mess.
“In North America, pasta is all about the sauce and garnish. In Italy, pasta is all about the pasta. This is a light emulsification of tomato sauce and olive oil. It’s about the balance of garlic and spice. Bite after bite, it just keeps you coming back for more.”
And if he wants to keep his job, he adds with a laugh, he won’t ever take it off the menu. 604-905-4844 | quattrorestaurants.com