HomeMy WebLinkAbout2017 Mar 31 - Cape Cod Times ArticleCape Cod Times I CAPEWEEK I Friday, March 31, 2017 15
RESTAURANT REVIEW
Four Seasons delivers pasta with flavorful flair
By Laurie Higgins of the Friendly's it once was.
Contributing writer But once you enter the bus-
tling Italian restaurant, it's a
From the exterior, Four different world. Warm wood,
Seasons Trattoria in South pale green walls and tables
Yarmouth still bears the stamp in white linen create a warm
and cozy vibe. A wall of paned
mirrors visually expands the
small dining room that con-
sists of three rows of tables,
set pretty close together, just
like they are at restaurants in
Boston's North End.
Service is both warm and
prompt. Our water glasses
were immediately filled
and refilled often. While we
perused the menus, we had
some nice crusty bread with
a plate of olive oil. The olive
oil had slices of marinated
zucchini that got us off to a
wonderful agrodolce (sweet
and sour) start.
For an appetizer, the four
people in our party shared
the Italian antipasto for
two ($16.95). It was abun-
dant, even for four. A small
mound of perfectly dressed
house salad (insalata mista)
was buried under an artfully
arranged assortment of sharp
Italian cheese wedges, rolled
prosciutto, hard salami, pep -
peroncini, cherry peppers
and olives. We thoroughly
enjoyed it.
The side of fried artichokes
($8.95) was also amazing. The
quartered artichokes were
lightly battered, tender and
flavorful.
Of the four dinners we
sampled, the lasagna ($19.95)
was the most noteworthy.
It's no wonder it is listed as a
house specialty. It was a giant
slab of wonderful in every
way.
The ground veal and beef in
the Bolognese was as tender
as any I've ever tasted. The
A QUICK BITE
Four Seasons Trattoria
1077 Route 28, South Yarmouth
508-760-6600,fourseasonstrat-
toria.com
Hours: 11 a.m. - 9 p.m. Monday
through Thursday, 11 a.m. -
10 p.m. Friday and Saturday,
11:30 a.m. - 8:30 p.m. Sundays
marina sauce was bright and
flavorful and the pasta sheets
were silky and had the bite of
fresh pasta. There was plenty
of melted cheese to hold it all
together.
The Frutti di Mare ($24.99)
was also excellent. Fresh
linguini was tossed with a light
white wine sauce (red sauce is
also available). The pasta was
topped with five large mus-
sels, three clams, a generous
number of tender calamari
rings and one giant butterflied
shrimp. The seafood was all
perfectly cooked - moist with
each type of fish retaining its
own flavor, but also melding to
connect into one lovely dish.
Our son's girlfriend, Katie,
ordered the Strozzapreti
($21.95), which is a torpedo -
shaped rolled pasta similar
to cavatelli, but longer. This
particular dish on the spe-
cials page came with shrimp,
asparagus and a pesto cream
sauce. I snuck a fork over.
The flavor was wonderful and
the asparagus was cooked to a
perfect crisp/tender.
On the other end of the table,
out of my reach, our son thor-
oughly enjoyed his Fettucini
The place: Mike's Roast Beef & Pizzeria,
459 Route 28, West Yarmouth, 774-470-6151,
m i kesroastbeefyarmouth.com
The vibe: Clean, but basic pizza place decor; go
for the food, not the ambiance.
The food: Lots of choices, including roast beef
sandwiches, pizza, calzone, pasta, dinner platters,
salads, soups and more
The cost: $36 for two with enough leftovers for
two meals
Worth the price alone: Towering melt -in -your -
mouth roast beef
Don't miss: Dessert calzones. We did, but they
sound so intriguing we're going back to try them.
The lasagna at Four Seasons Trat-
toria in Yarmouth was superb: silky
sheets of what tasted like fresh
pasta with a meaty sauce and plenty
of cheese. [LAURIE HIGGINS]
Carbonara ($17.95) with an
upgrade of added chicken ($4).
"Very good," he said. I trust him
because he was well -trained.
Out of all of our children,
Thommy went on the most
restaurant reviews with us
because he was our youngest
child and he grew up in that
era of our life. At one point,
a regular reader called him
"Burger Boy," because that
was all he ever ordered.
Then he grew up, and the
fussiest eater we ever met
started eating, enjoying and
critiquing real food, even in
our home. The last time we
visited Four Seasons, they
had just opened and our son
was still in high school. It was
so nice to go back to see all
the ways that Four Seasons
and Thommy have grown.
Note: We arrived at Four
Seasons Trattoria shortly
after 5:30 p.m. on a Satur-
day night, but if we had been
any later, we would have
had a long wait for a table.
Reservations are highly
recommended, especially on
weekend nights.
The roast beef sandwich dinner at Mike's Roast Beef &
Pizzeria was a tower of tender, thinly sliced roast beef
on a grilled bun. This size came with the dinner, which
included two sides. [GWENN FRISS/CAPE COD TIMES]