Primo closing

[Robin Garr]

...
We love what Bim did with Primo. It was one of the most consistent restaurants in town - consistently great food and fantastic service. You could do it up with entrees and the whole nine yards, or have an affordable meal of pizzas and a $20 bottle of wine. We will miss doing both.

So true, Antonia. And by the way, welcome to our forum! I hope you'll stay around and join us as we talk about happier food-related things.

I will be there tonight having my last meal in one of my favorite restaurants. It's going to be bittersweet.

An incredible loss to downtown and especially East Market Street. Good luck to Bim and the entire staff of Primo.

Coming back from the Oakroom to be the executive chef at Primo was quite short lived when Bim announced to all the crew that we would be closing just under two weeks from the announcement meeting. I was really hoping to bring my best to the table, already creating an intriguing fall menu that was actually approved by Bim just weeks before the closing announcement. But unfortunately things didn't work out as I had hoped, bringing me again in search of knowledge and new ideas.
I am happy to say that I've had a good friends looking out for me and giving good advice. Also I am happy to say that I'll be starting a culinary path Monday at Asiatique working under local chef's Peng S. Looi and Tuan Phan. Wish me luck on my new atmosphere. This will be my first time working with Asian cuisine especially East meets West cuisine. I am exited as well as curious.
Thanks to everyone for your support in making Primo memorable.

Nicholas O.E. Lynch

[Robin Garr]

Best wishes in your new venture, Nicholas!

I'll say this: During its last days, Primo didn't slack off. We came in for dinner Thursday, and everything we tried was right on. This town is going to miss that place!

Coming back from the Oakroom to be the executive chef at Primo was quite short lived when Bim announced to all the crew that we would be closing just under two weeks from the announcement meeting. I was really hoping to bring my best to the table, already creating an intriguing fall menu that was actually approved by Bim just weeks before the closing announcement. But unfortunately things didn't work out as I had hoped, bringing me again in search of knowledge and new ideas.
I am happy to say that I've had a good friends looking out for me and giving good advice. Also I am happy to say that I'll be starting a culinary path Monday at Asiatique working under local chef's Peng S. Looi and Tuan Phan. Wish me luck on my new atmosphere. This will be my first time working with Asian cuisine especially East meets West cuisine. I am exited as well as curious.
Thanks to everyone for your support in making Primo memorable.

Nicholas O.E. Lynch

Robin, I agree. Our dinner, both last weekend and this weekend, were possibly two of the BEST meals we had ever had there. I am going to miss that place.

So true, Antonia. And by the way, welcome to our forum! I hope you'll stay around and join us as we talk about happier food-related things.

I certainly will stay around... I used to post a little in the former forum, but never got around to registering with this fancy newer one until just recently. I'll be happy to talk about other more-pleasant things. Hopefully, we won't have to have any more topics about great restaurants closing.. but I worry, what with the economy so frighteningly bad, and now with many places taking a hit from the lost product and revenue from the power outage.

[Robin Garr]

Hopefully, we won't have to have any more topics about great restaurants closing.. but I worry, what with the economy so frighteningly bad, and now with many places taking a hit from the lost product and revenue from the power outage.

I totally agree, and constantly beat the drum urging forumites to dig down and find ways to treat ourselves to dinner often at our beloved local indies!

That said, at least one local restaurateur (I won't name him since it was a private conversation), told me that insurance covered most of his food losses and loss of business as well. I HOPE that this type of insurance is commonplace in the industry.

I was hoping that was the case, re: insurance covering most of the losses, but wasn't sure.

[Robin Garr]

I was hoping that was the case, re: insurance covering most of the losses, but wasn't sure.

It probably depends on the individual case ... just like any other business, some folks are cautious and insure up; others figure they'd rather save money and take the risk.

hey all,
business interruption insurance is a key thing to have.... it really isn't that expensive as part of the total insurance package... but, if you do not have it, you are so screwed...
most restaurant ins. packages cover spoilage due to loss of power, but most don't cover you for lost business if you do not have that coverage...
i would encourage any restaurant owners to have a third party ( other than their ins. agent!!) double check their policy...
it is probably worth a couple hundred $$$ to have a lawyer look at it...
i hope all of our indie's survive this last wek's mess!
andrew