Primo Restaurant Presents a New Weekly Menu

Thanks to Robin for letting me post this because our staff is extremely excited about what we are offering to our guest at Primo Restaurant.

Primo not only creates wonderful authentic Italian Wood Fired Pizzas and boasts an all Italian Wine list but we are releasing a new weekly menu starting every Monday. Chef Michael Hargrove, one of Louisville's rising stars has done a tremendous job in creating a menu that lets us enjoy the flavors of Italy through new mouth watering dishes every week.

Here is a sneak peak at a few of them. The Tonno Cruddo (Sashimi Grade Tuna w/ Blood Orange Vinaigrette) $10 and a daily Antipasti Platter MKT are incredible starters that lead into entrees such as Pesce Brutto (Proscuitto Wrapped Monkfish w/ Mussels and Spinach Fennel Brodo), Stinco Di Agnello (Braised Lamb Shank w/Black Truffle Polenta Orange Mint Gremolata), our Housemade Ravioli Con Carciofi e Spinaci (Ravioli w/Artichokes, Spinach & Ricotta Vegetable Brodo) is sure to please every tastebud. Our desserts are scrumptious as well, including Gilberto's Gelato. Stop by our website as we will be updating weekly as the menu changes. We would love to see your faces downtown!

Thanks!
Allison

http://www.primorestaurant.net/

damn, that all sounds so good . . .

That Tuna will certainly bring me in. I can't wait.

Stinco Di Agnello (Braised Lamb Shank w/Black Truffle Polenta Orange Mint Gremolata)

i'm sorry Allison...
but i have to ask:
is that pronounced 'stinko'?

Yes it is, but you're making a mistake if you judge that italian dish phonetically!!!

Also not to be missed is the "PANCIA DI MAIALE"-
the roasted pork belly with dried fruit and port sauce...OHMIGOD! I had it today and it blew my freakin' mind! It comes with haricots verts as well as pureed tuscan white beans...as I understand it, we're one of only 2 restaurants in Louisville that run Pork Belly. I can't see why, it's unbelievable!

I had pork belly the first time at Gramercy Tavern about ten years ago. It blew my mind too. Glad to see some of our own restaurants are serving it. I recall seeing it on the menu at Parkplace once, and I know Proof serves it.

[Robin Garr]

I had pork belly the first time at Gramercy Tavern about ten years ago. It blew my mind too. Glad to see some of our own restaurants are serving it. I recall seeing it on the menu at Parkplace once, and I know Proof serves it.

If you want to play with it at home, the little Chinese grocery at Preston and Gilmore Lane (out front of Koreana II) sells it frozen ... I accidentally got one that had been thick-sliced like bacon, which limited its uses, but still made about four different dishes from it, mostly cutting it up and using it as I would pancetta. It looks like bacon but tastes ... well you know ... like excellent pork on steroids.

Yes, I have purchased it to use like bacon before, simply slicing it or cutting it into lardons, but I've never done the long slow braised method that Tom Colicchio made famous back in 90's at Gramercy tavern. I recall his had a crispy skin on one side and thick, fatty, unctuous pork on the other, so he must have used a piece like the one you bought.

Allison Williams
Stinco Di Agnello (Braised Lamb Shank w/Black Truffle Polenta Orange Mint Gremolata)

Ethan Ray

i'm sorry Allison...
but i have to ask:
is that pronounced 'stinko'?

Yes, Ethan, that is the pronunciation... sounds a little funny doesn't it. "stinco" in Italian means "shank or shin". So, basic translation of the dish is Shank of Lamb and it is phenom. If it is pronounced with the proper accent it actually sounds romantic, hence the language as a whole. heheh (romantic pork) imagine.

Ha, the Stinco sounds great. I want to try these Beef Cheeks Mike keeps telling me about.I will try and make it in this week.I love weekly menu.Variety is the spice of life,and routine breeds contempt.

Brandon

Ha, the Stinco sounds great. I want to try these Beef Cheeks Mike keeps telling me about.I will try and make it in this week.I love weekly menu.Variety is the spice of life,and routine breeds contempt.

He keeps telling me about these Beef Cheeks too! I have never had it before so I am definitely curious. The weekly menu has been fun!

Just got back from a fabulous dinner at Primo and got to sample some of the new items on the weekly menu. The antipasto was perhaps the best of all, and at $13 a wonderful deal. It included a seafood salad which was light and simple - truly the essence of what seafood should be. The tender shrimp, scallops and squid were phenomenal, and I could have eaten a whole plate of it. There were also a couple of fried salmon fillets which melted away on my tongue. They should seriously consider doing an entree with the salmon cooked this way. It was fabulous. For mains I had the Pork belly which was tender and flavorful and fatty in the best way possible. The fruity/nutty sauce was a wonderful accompaniment. The sea bass also was outstanding, and from the few bites I had I would rank it as one of the best fish dishes I have tasted. It was served with an indulgent lemon buerre blanc that really complemented the fish well. Although I didn't taste it, my father's lamb shank looked great and he said it was wonderful.

All in all a great experience and probably the most compelling Italian meal I have ever had. I really think this restaurant should be considered possibly the best Italian place in louisville, and I personally think it is better than Volare. It has only gotten better and the new menu approach is great - it is nice to see restaurants get creative on a regular basis rather than settle into a rut. The only bad thing is that I am going to want to go every week...

that's bad?!

Not bad, just expensive.

John Schuler

All in all a great experience and probably the most compelling Italian meal I have ever had.

We are happy that you had such a wonderful experience! As I said before, we are very enthusiastic about the menu changing weekly and of course we would LOVE to have you visit us every week . I saw that you enjoyed the PANCIA DI MAIALE (Pork Belly), it was a huge favorite and I would love to see the dish come back for a visit in the future.

Thanks So Much!