Peachy Picks Primola Our Coverage Sponsored by Fresh Origins
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From the moment we walked in and observed not one empty table and standing room only at the bar, it was clear that Primola is an extremely coveted dining destination. Bordering midtown and the Upper East side, its strategic location on 1226 Second Avenue near 64th is laudable but what the well-heeled really frequent Primola for is the fine Italian cuisine by owner Giuliano Zuliani who has been presiding over Primola since its opening in 1986-a very good year for the Indy 500 Pace Car: a Corvette. Incidentally, Giuliano also likes racing and went to Indy for the race in 1988, 1989, and 1990. Giuliano you will have to stay tuned to Cruising Peachy! We also like his appreciation for literary works displayed in the front of the restaurant. Once we were seated, we were graciously greeted by waiter Brad Kozera, who also has worked at Peachy's Picks Canaletto and Grifone-a small world indeed! Brad was simply fantastic and did not miss one trick all night. Primola was first featured in Tasty Tidbits:
and we are pleased to announce it has joined the ranks of Peachy's Picks.
Primola excels in wine and has a seemingly endless selection of quality bottles, and Peachy sipped on this lovely full-bodied Montepulciano. Its versatility with the courses selected complimented them and heightened the flavor. She absolutely would order this wine again.
The selection of appetizers was impressive and we saw a myriad of convincing choices that made choosing one not as easy as it is at lesser venues. Peachy's final answer for appetizers was the incredible Mozzarella, Prosciutto Endive e Pomodoro.
The day Peachy Deegan reviewed Primola, she went to Coterie earlier and with every trade show row she passed she was counting down the minutes to Primola's starting time and this starter met our expectations. This grilled mozzarella divinely melted in her mouth with its companion prosciutto, endive and tomato; it was a certain winning combination.
We know you've learned our favorite Italian phrase: Amo Le Scarpe Italiane! (I love Italian Shoes!) but we're going to teach you a bit more in this review.
Brad brought out another appetizer for us to try of tomato, shrimp and polenta, which made quite a prevalent appearance during the dinner. The shrimps were succulent, fresh and seasonally perfect as we wind down summer, sadly.
Here's your Italian lesson, readers: Pettodi Pollo Alba-breast of Chicken with truffles and fontina cheese (polenta as well). Peachy's entree of choice was tantalizing and these flavors combined for a delicacy of aromas that immediately enticed Peachy's fork and silenced any conversation coming from her mouth. She is a truffle proponent and found this dish truly delicious and savory.
We had a side of potatoes that we loved-crisp and appropriately sliced-of course Irish girls love potatoes.
Green beans are Peachy's most coveted vegetable so she was thrilled to see they made an appearance as well. Before we knew it, Brad appeared with the desserts:
They even had peaches!
And she lived happily ever after.
Our esteemed panelist adds:
I like crowded restaurants. The white noise from unrelated conversations, the waiters delivering plates that turn my head as they go by, the inviting aroma of so many meals in progress—they all make me feel like I selected the right place and the right time to spend the next few hours.
Primola was packed. So, naturally, I was predisposed to enjoy the meal. With a fantastic glass of Pinot Grigio, I started with the Mozzarella Caprese, served with a choice of peppers or tomatoes. I opted for the red and orange peppers. They proved the perfect complement to the cheese, which was as fresh and moist as I've ever tasted. Two thumbs up for an appetizer that made me forget the spelling error on the menu.
For dinner I selected the Rosette Di Vitello Al Funghi Misti. I asked Brad, our waiter, how it was served, and he said, "With green beans." He must have seen something in my expression, because he quickly added, "I'll bring you a little potato." Which made me happy.
The veal medallions were sautéed to perfection, the thin mushrooms unusual in both shape and taste, unusual in the best possible way. The potatoes were crispy and thin—but with enough potato remaining so I felt like I was eating a potato instead of potato chips. All good. My only quibble was the polenta, hiding under the cover of mushrooms. It tasted fine, but I'm not sure it belonged. Or perhaps I had grown tired of cornmeal, because Brad had kindly brought us a sharing plate of shrimp in a light tomato sauce that was served with, you guessed it, polenta.
I had no business eating dessert. Primola's portions are generous to a fault. With a few glasses of Pinot Grigio (La Vendemmia) and the potatoes and veal medallions under my belt, the empty feeling of hunger had long since passed. But I took one for the Peachy team and ordered cheesecake. Two bites. That was it. Which was unfortunate. The cheesecake was light, airy, and a sweet end to our meal.
Well, almost. I seem to recall that Brad brought a bottle of limoncello to our table. I'm not entirely sure...
Peachy Picks Primola!
Primola is Highly Recommended by Whom You Know!
Primola is Highly Recommended by Whom You Know!
Primola is located 1226 Second Avenue
212 758 1775
Peachy and Giuliano!
