Aug 29 2008
While staying at the beautiful Starr Pass Resort high above the city of Tucson, Arizona be sure and save at least one evening for a unique dining experience at Primo, the resort's finest restaurant. With every dish prepared to order in their exhibition kitchen, and every dish packed with fresh flavorful food and carefully prepared sauces, you will be in for a treat.Whoops! I forgot my Basic Black and Pearls
We walked down the hall from the Starr Pass lobby, and headed downstairs to Primo Restaurant. This was, mind you, after mulling in our minds what to wear for a dining experience in such a well-respected restaurant. It turns out that casual and elegant are the words to describe the decor and the dress. Resort casual is just fine for your dinner at Primo. It's a place to go for fun as well as fine food.
Warmly Welcoming
I'm not a foodie, food writer or a person who professes to know much about fine food but I did grow up in San Francisco where a treat was to head to North Beach for Italian Food. One thing I remember, in addition to the food, was the warm welcome our family received at even the finest restaurants. Food was about bringing the family together and, with Primo named after Executive Chef Melissa Kelly's Grandfather, we got the sense that Primo had retained some of the Italian warmth I remembered from my San Francisco dining experiences.
The service was excellent, not pretentious, and we felt we could linger as long as we wanted to over our dinner and coffee enjoying the sparkling lights of Tucson in the distance.
The Food - Exquisitely Fresh and Flavorful
The chefs at Primo pride themselves on using local fresh foods. The menu may change daily with the availability of the meat and produce. In season, they grow herbs and vegetables right outside in their hillside garden. I was pleased to find out that even their olives are locally grown in Queen Creek, Arizona to the north.
If you are new to some of the offerings on the menu, ask the wait staff for their recommendations. They will know what specialty food items are available that particular day.
Appetizing Appetizers
After asking for a recommendation, I started with Crostini Misti, small tastes of Primo on a grilled baguette, per the menu. What this appetizer turned out to be was a series of different works of culinary art served on a plank. Each little appetizer was a different and flavorful combination of chilled foods. My only regret was not walking over to the exhibition kitchen to watch the careful preparation of this artful appetizer. My friend, since it was Sunday and a special meal was offered for a flat $40, had Primo's Steamed Clams with saffron gnocchetti, tomato, house made Italian sausage, basil and grilled crostini. She said the sauce was to die for and each bite a delight. It was a good choice.
Pasta
We wanted to try a pasta dish and the chefs chose one for us. Out from the kitchen came, what is now remembered as our best experience with scallops! The Day Boat Scallops with Straw and Hay Tagliatelle was a dish of sauteed porcini mushrooms with sweet English peas and their tendrils in a light cream sauce topped with sliced green onions. But what was exceptional was the beautifully grilled scallop that topped the tasty pasta... it was fresh, perfectly cooked and had to be one of the largest scallops we had encountered. I would highly recommend this wonderful seafood and pasta dish as an entree.
Wines
Primo has an excellent wine list. If you are not a wine conniseur, feel free to ask for advice in selecting a wine to accompany your meal. In an Italian mood, we selected an Italian Chianti to enjoy with our entree.
Entree Delights
I have always been a fan of Veal Saltimbocca and noticed that Primo offered Niman Ranch Pork Saltimbocca. The waiter confirmed that the dish would have the zest that I was familiar with, offered to have the dish made with veal, but I decided to see how the sauce complimented pork. By now I had learned to trust the chef's choices at Primo.
My friend's "Sunday Selection" offered a Grilled laBelle Chicken Breast with Anaheim chili, corn and Spanish chorizo grits with a green tomato mostarda. For a little local flavor this Southwest dish was an offering with a true regional influence.
Again, we were not disappointed and were pleasantly surprised by the combinations of fresh ingredients the chefs artfully presented to us and to the diners around us.
Even the breads caused us to sit up and take notice. Freshly baked breads were placed in the center of the room and as the baskets were to be filled, staff sliced the freshest selections from each loaf. And indeed, this was the freshest bread I have ever been served in a restaurant. I skipped the oil and balsamic vinegar and enjoyed the breads just as they came from the oven.
Desserts
Primo does not stop their creativity before the dessert course. With the Sunday Supper selection came a delightful Apple Cobbler with vanilla gelato, honey creme anglaise and Asian pear sauce. Again, a surprising and tasty combination.
After Dinner
Be sure and take a minute after dinner to watch the chefs hard at work. You will have even more respect for the excellent food you have enjoyed when you see how the meals are prepared. And, since you will probably be fairly relaxed after your Primo dining experience, heading outside to Starr Pass's patio for a cup of coffee or night cap around the fire pit would be an excellent way to end a very special evening. We found a seat in front of the Kiva fireplace and watched the Tucson lights twinkle in the distance. A perfect end to a "Primo" evening!
Recommendations
- Call for a dinner reservation: 520-791-6071
- Plan to spend some time dining for the best experience possible.
- Ask questions. The wait staff are knowledgeable. Understanding a little about the food and preparation will enhance your experience
As is common in the travel industry, the writer was provided with complimentary dining for the purpose of review. While it has not influenced this review, About.com believes in full disclosure of all potential conflicts of interest. For more information, see our ethics policy.
