Terrific Takeout: Primola Summer 2016 Our Coverage Sponsored by Fresh Origins
Summer Hits from Giuliano and Samuel!
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In a city that is known for its constant change and hustle and bustle, it is incredibly comforting to know that there is an escape to a place of both excellence and consistency that's a bastion of gentility: Primola. We're writing on them today because we hugely admire and love that Giuliano always has his American flag up. Every business in this city should be showing an American flag proudly like he does.
Even if you try to turn down bread to watch your waistline, it is truly impossible at Primola. The focaccia arrives like gorgeous fluffy clouds that are dying to delicately cannonball into the marinara.
Primola is owned by Giuliano Zuliani and Executive Chef Samuel Morocho.
All Italian restaurants in Manhattan are not created equally, they aren't run the same way, they don't all attract the same crowd and they certainly do not all serve the same cuisine though they all call it Italian. We've been doing this for seven years now and have met beaucoup de Italians and we believe this group includes the best and most competitive here in Manhattan.
We have simple taste: we like the best so we keep going back to Primola!
Primola was most recently featured this past spring:
Primola has been a Peachy's Pick since 2012:
This time, we decided to try the specials.
Our summer experience at Primola began with their asparagus salad, which you must try. It's a special this summer and is a symphony of fresh flavors, with cherry tomatoes sliced perfectly. We liked how the asparagus was cut on the diagonal, and the color spelled nutrition (and also boasts the same hues as the Italian flag.) With divine hearts of palm and cannellini beans to round out the party, this salad is extraordinary simplicity. We even trust Primola with the salad dressing because they do not overdo it and use high quality ingredients, none of which overshadow the vegetables.
It was suggested to us that we should go for the polenta appetizer; Ms. Uberpicky here is not a huge fan of Polenta in general but she decided to be open-minded because Primola has such a great track record with us. (she likes corn in her vodka: Star) You are going to die when you experience the decadence of this polenta: it is literally the Ferrari of polenta because it is with FRESH BLACK TRUFFLES and MASCARPONE! The aroma when it arrives in front of you is amazing. The presentation is perfect. The fragrant luxury of the mascarpone is only trumped by the truffles, who of course became fast friends with the stomach of Peachy. You definitely want to let it cool a bit because if you are overenthusiastic about those truffles you will burn your mouth. But isn't it nice to know that all food at Primola is served hot, unlike lessor competitors.
And, by the way, drumroll please, we thought we'd catch up with Giuliano on the Sunday of Labor Day weekend so it would be nice and quiet, however, you all should know that Primola was the most hopping place for over a mile surrounding it on Second Avenue, on a weekend that most people were away. Obviously, everyone that stayed in Manhattan came here.
Look at how gorgeous, darling! Delicious. And yes, we said that about Polenta.
Another big winner under specials for summer appetizers is the incredible grilled squid, with fresh marinated tomato. The squid radiates like sunshine from the tomato in its wonderfully crisp exterior, which is a satisfying outside. It's done just right, and this kind of high-quality seafood is only found in the best restaurants.
Look at this dish: Peachy in color!
The black risotto at Primola is akin to the Black American Express card in exclusivity; meet a main course of the summer specials: Black Risotto with Salmon Tartar.
Another gorgeous arrangement, this warm risotto surrounds chilled salmon for a lovely temperature contrast culminating in a simply delicious experience to remember!
This is by far the best risotto we have had in 2016.
A classy entree you will find under the regular menu is the Pollo al Balsamico e Rosmarino: Pieces of chicken with balsamic vinegar, fresh rosemary and garlic. It arrives in a sauce of richness in a generous portion, and it's quite easy to eat in pieces. The balsamic really shines through in this dish.
The pasta course we chose was a terrific mix of orecchiette and broccoli rabe; it's a great idea to mix pasta with vegetables. A pugia pasta specialty, the Orecchiette Pugliese con Broccoli Rabe will impress you in its classic wonder.
There is a dessert tray to pick from at Primola:
We love berry everything, and the raspberries, blueberries, and strawberries, which incidentally are the colors of the American flag are a patriotic salute to your stomach; you'll revel in their freshness.
The cut glass bowl reminds us of the bottom of a chandelier.
Of course it is Terrific Takeout, and Primola continues to be Highly Recommended by Whom You Know.
Giuliano is very old school and we have yet to convince him to have a website or Twitter but maybe someday!
1226 2nd Avenue # 1 New York, NY 10065
Contact: (212) 758-1775
Open Weekdays 12pm-3pm, 5pm-11pm; Weekends 5pm-11pm
