We were promptly seated in a very comfortable wrap around booth. The service was very professional and he made some excellent suggestions. The Italian bread and olive oil served was among the best we have had anywhere. We shared an antipasto plate that consisted of small portions of Iberica Ham, Mortadella, Salami, 3 cheeses, house cured olives, pickled eggplant, pickles and croutons. We also shared a farm fresh salad that was ample for 2 people. I had the duck breast and Pat had the grouper. Both were excellent and the presentation was outstanding. We shared the chocolate chess pie for dessert. this was the only shortcoming of the meal. It was more like a chocolate meringue than chess pie. I told the waiter that they should remove this from the menu. The presentation was outstanding though.
(5)
Nick D.
Really good food, but really expensive. I stayed at the JW Marriott (where the restaurant is) while traveling for work. The decor is very upscale and the waiters were very friendly and helpful. The food was definitely above average. Like many Italian spots, they gave you bread and olive oil to start. The bread was good, but the oil was fabulous. I hate when you go to a place that gives you weak dipping oil. The stuff at Primo is a very deep golden color (the first sign of a quality oil) and has a great acidic taste. Really nice. I had Linguine and Clams. It was very good (clams in the shell, not chopped up through the sauce-just FYI if you do or don't like that). Homemade linguine as well, always a plus. I'd probably give the food a solid 4. But the price, my God. The cheapest glass of wine was $12. My pasta dish? $32! and it wasn't a huge portion by any means. I was with 2 other guys, we each had 2 glasses of wine, one of the others had the linguine and clams as well and our third diner got lobster (looked like a tiny portion although he said it was good). We also split a prosciutto appetizer. the total bill before tip was like $220. It was very good, but I don't think it was good enough for the price we paid. I would probably have never eaten there if work wasn't picking up the tab. Be aware!
(3)
Dr. J.
Great dinner experience at Primo while attending a conference at the resort! The fabulous server "enticed" me to try several menu items because of his rich descriptions and the food met every expectation. I had a marvelous fresh pea soup and an amazing farm fresh salad topped with a perfectly poached egg. Accompanying this was beautiful artisan bread with a rich olive oil. Wonderful menu options, fabulous service, a great wine selection and an amazing sunset made this a memorable dining experience.
(5)
Thomas G.
My wife and I live about 10 miles from Primo. The first time we went to the restaurant about six years ago, I was impressed. We had a great experience and the food was excellent. Over the years, we've been back three times. With each visit we feel more and more underwhelmed. It's not that the food isn't good, but when see the bill we can't help but feel that the meal and/or service was not a good value for the price. Don't get me wrong, our other favorite restaurants in town are not what I would consider inexpensive, but at least when we get the bill at some other places, we feel that it's a fair trade for our money. Bottom line: if you're staying at the JW or Ritz, Primo's a little expensive and pretentious, but go ahead and check it out. The food is good. If you're a local or staying closer to downtown, stay in that area because you'll find several options that, in my opinion, are just as tasty and a better bang for your buck.
(2)
Ping P.
Title: How Primo loses $140.00 in dining revenue. I am here on business and staying at the Ritz. I thought it would be nice to do something different and so I called over to Primo to get a reservation. The (presumably) hostess who answered the phone was very nice until I requested a table for one. Long pause...oh...one? She asked , followed by I'll have to check with the host. After being put on hold for about 5 minutes (seriously I thought about hanging up..but I really wanted to try this place) She came back with - The host says we can seat you at the bar, it is the same menu. I repeated that I preferred a table. She paused again and said that the bar really is comfortable. I hung up on her. Really?! I can't believe they have some weird policy around single diners. This is conference central around these parts - so there are lots of us 'loners'. I took my business to the Vineyard Grill at the Ritz - enjoyed outstanding service and a memorable meal at a beautiful table and dropped $140 and change on dinner and wine pairing (for ONE!)
(2)
Nick V.
Primo is incredible, with produce grown behind the restaurant and a focus on locally sourced ingredients this is a place is truly magnificent. Ever since I saw the Rockport location on No Reservations I've wanted to go to this place, so when I was at a conference at the Ritz I jumped on the opportunity. Owned by Melissa Kelly this restaurant serves a combo of new american and italian/french. We had the antipasti first, assorted meats and cheeses were of incredibly high quality, about as good as Italy, and I go there twice a year. Farmers Salad was amazing, and big enough to split, a perfectly poached egg goes on top and adds to the amazing yet simple flavors. The duck was top notch, perfectly prepared as well as the Red Snapper. Anyone who says the price is too high is crazy, you don't get a food experience this good many places, go!!!
(5)
Elizabeth R.
We enjoyed our meal here...because we live in Gainesville and have very slim pickings. We had higher expectations for this restaurant though, especially for the price. Some things were better than others. They serve really nice olive oil with their freshly made bread. I really liked the Primo Salad, the lettuce was fresh and the dressing was good. I got the snapper as my entree, it was cooked perfectly and I loved all the components on the dish, although the fish could have been fresher. My fiance got the fois gras torchon to start, the torchon itself was good, but the other components on the dish didn't really go well with the fois gras. The chef was trying too hard with the fois gras, gingerbread just doesn't go with it. He got the duck breast for his entree and he liked it, but he thought my fish dish was better. They are trying to be a 5 star place with the amuse bouche, but things could be improved. If this restaurant were cheaper I would have given it a 4 star, but for the price its really a 3 star.
(3)
Bonnie O.
Excellent dinner here. I had the Saltimbocca and my husband had a NY Strip. The butternut squash and lobster ravioli was exceptional. We also had great service.
(4)
Marissa A.
Wow. The ambiance and service are impeccable. And the food is delicious! Such a wonderful win-win situation! The premise of this restaurant is that they serve organically, freshly grown vegetables from their garden right on the property of the resort! We were seated in a cozy booth and ordered drinks. A complimentary appetizer came along with our order of the grilled assortment seafood appetizer. I immensely dislike it when seafood is over cooked BUT Primo grilled their seafood to perfection. For entrees, my boyfriend had the duck. The meat was succulent and savory. The portion was just enough to be comfortably full (so he says!). I had the lamb which was cooked to my liking. It was not a lamb chop - they were served in medallions. And the service was amazing. Without even asking, we had our soft drinks refilled (yes, soft drinks bc we gave up alcohol for Lent!) and our were plates cleared very inconspicuously. Too full for dessert, we were given a complimentary 'sweet plate' with a pair of chocolate covered hazelnuts, jellied lemon rinds, and 2 other sweet treats that escape my memory. A fun side note: there was a decorative red meat cutter on the floor and they actually used it to slice prosciutto - just a cute touch.
(5)
Dominic B.
I'm a local and live all of 10 miles from the JW Marriott/Ritz super complex that houses Primo. One of our FAVORITE things to do is have a "staycation" at this wonderful hotel for a night (I work for Marriott, in full disclosure). An integral part of each staycation is dinner at Primo! I'm a very big fan of this place. The organic/fresh aspect works so well with their dishes, and I've tried almost all of the staples (though the menu changes very frequently) and have loved every one. When family visits, I put them up here and we have dinner at Primo and everyone LOVES it! Service is excellent, the ambiance is very nice, and the food is SO good! They also have a nice wine list with some interesting finds. This is what us locals call an "expense account" place as it's not cheap, and is aimed at business/convention visitors who can expense these "business meals." BUT - don't let that scare you away. It's very very well done in all respects and worth at least one visit. For a fun evening go for an evening stroll around the grounds (beautiful) and then have a cocktail and perhaps a few bites of sushi in the lobby bar. Then head to dinner for your RESERVED table at Primo. After dinner, stroll outdoors to the firepits and enjoy a nightcap or two. You can't go wrong here but bring your wallet!
(5)
Antonio M.
Well the service was horrible this time at the counter, the lady at the register was much more interested in counting the registers out two hours before closing. She wasnt helpful in anyway and I felt rude as well. I dont mind the Phildelphian food but the attitude can be checked at the border.
(3)
Marissa B.
We have been staying at the JW Marriott for the past week and had dinner at Primo last night before heading home. We had the most excellent food, service, and wine of the entire trip. We sat at the bar and William was our bartender/server and he was awesome! He was so friendly and very well informed on wines and ingredients used in the dishes. I have a gluten allergy and they were beyond accommodating to my dietary restrictions and created the most amazing pasta dish I've ever had!!! They even brought my "taste from the chef" on an endive instead of the cracker. My boyfriend was beyond pleased with his meal as well and we will definitely be going back if we are ever in Orlando again. Thank you!!!
(5)
Shelby S.
Excellent, excellent food. However, two hours is too long to wait to get food, especially in a restaurant that's not crowded. This may be one of the freshest restaurants I've ever dined at.
(4)
Patt C.
What a place! A Melissa Kelly property in the JW Marriott Grande Lakes hotel. Having read all the Yelp reviews, we were aiming for the bar to sample the olive oil-rosemary-garlic almonds. Somehow, we got the restaurant bar confused with the lobby bar, so we went to the lobby bar in error . . . the nut offerings there were uninspired. BIG FAIL on our part! I soooo want to go back for those stinkin' almonds!! Upon arrival, with a reservation, we were early. No problem. It was my birthday. EVERYBODY knew it was my birthday. Hostess. Woman who took us to our booth. Water person. Server. I'm sure the vacuum person and the janitor knew, too. Upfront there is a massive table of breads (all prepared and baked on-premises), so beautiful and flour-dusted, with a bread-man cutting and preparing baskets for the tables. Also a massive table with a carver for the charcuterie. What eye-candy walking to our booth. This place is beautifully appointed, with cubbies over the watch-the-chefs-cook area each housing a gorgeous piece of hand-blown glass . . . vases, works of art, whatever you want to call them . . . they're deliriously beautiful. Go look at the website, which doesn't do them justice: bit.ly/s76mm2 . At the booth was a birthday card personally written: We are so honored you chose to share your special day with our Primo family! We wish you a very happy birthday! ENJOY!! The menu was personalized with "Happy Birthday, Patt." What a nice touch! The bread basket was full of three different breads served with an incredible olive oil the likes of which I've never tasted. All breads were full of flavor and toothsome/rustic wonderfulness! Just as we sat down, we got a gift from the chef: amuse bouche. A lovely mouthful of tasty deliciousness to whet our appetites! We ordered a light, fruity Reisling and two appetizers to share: duck confit and a fried mussel/calamari/shrimp combo in a cone with sauce on the side. I've NEVER had duck, and this duck confit was delicious. We got a thigh and a leg and greens that were a perfect combination of rich and snappy, along with black rice! The duck was cooked per the chef's specs, and it was lovingly medium-rare . . . just sumptuous! The fried seafood was light, airy, not grease- or oil-bogged and tasted like itself. What a wonderful dish! The sauce didn't overpower. Entrees: OK, I went for the duck, which was beautifully sauced and sliced, medium-rare to rare (I left it to the chef when the server asked how I wanted it cooked.). Dining partner got a pasta dish that he enjoyed. The pasta was lasagna-width, but it was gray. Flavorful. Filling. After entrees, out came a chef special: Happy Birthday written in chocolate on a beautiful rectangular white plate with crystalized orange peel, crystalized ginger, dark-chocolate-dipped guava and milk-chocolate-dipped some other fruit. It was beautiful. And sumptuous. An amazing finish to an amazing dinner and total experience. Thank you, Primo, for such a wonderful birthday celebration!!!
(5)
Mike M.
Incredibly creative and imaginative dishes. You can sense a real passion for inventing unique flavors that continue to surprise throughout the meal. The environment is elegant yet manages to be very comfortable and relaxing. Love the open kitchen concept. It feels like you are sitting in the chefs own kitchen and he is cooking just for you. The staff is very friendly, responsive, and knowledgeable. This place is a real gem, well worth a visit whether you are staying at the JW or not. I believe they source most everything local and grow most of their own produce. The wine list has some very good, distinctive choices for diners like me who typically choose to order by the glass. From the bread, to appetizers, salads, entrees, and desserts, everything had such wonderful imagination to it, it really made the entire experience delightful.
Sooooo does anyone else get tired of the bullshit 2 star commenters that talk about how great the food is, how wonderful the service is but how it's really expensive? I do! I went, I stayed, I dined and I enjoyed. Solid 4 maybe even a 5. For some reason this restaurant gets a bunch of pretentious diners that think because they are staying at the JW or the Ritz (on their companies dime) that their salmon doesn't stink. I find these people are unfair in their ratings and don't appreciate the fine food this place delivers. Service was fine, we had no reservation (there were 4 of us) and we ate in the bar area, not at the bar. Amazing starters, dinners and desserts. Don't be so stuck up and enjoy this restaurant.
(4)
Nik N.
For my last night on vacation, my husband and I decided to eat at Primo since it was nearby (we're staying at the Ritz). We had the Cape Cod oysters, salad of primo lettuces, rabbit cavatelli, and pork chop. Everything was fantastic. My only complaint is the price. $12 for a few pieces of organic lettuce is a little ridiculous... But I'd recommend the restaurant for a special occasion.
Mushroom tagliatelle was to die for! Mini scallops and fresh housemate pasta... You can also order 1/2 orders of pasta dishes. Bucatini for the kiddo at $9 not bad, ESP since my picky eater ate most of it! Great service and a must try if you're close to Marriott Property.
(4)
Robert A.
Great authentic ambiance. Fantastic appetizers and main fare. Service a little "overwhelmed", but it was Saturday night. Can't go wrong here.
(4)
David M.
We were surprised and delighted to find Primo here on our vacation! The food here is terrific and in keeping with the original restaurant in Rockland. We were taking our daughter out for her birthday on her make-a-wish trip and the outpouring of support & joy from the staff was amazing. We had an incredible time and will go again every chance we get in Florida and Maine.
(5)
Stacey W.
Let me start by saying, we have heard amazing things about this chef including her being a James Beard Award winning chef. Being that we are foodies this is an exciting moment for us Floridians (considering most Florida restaurants do not recieve accolades). Unfortunately this experience was a complete miss. We arrived an hour early for our reservation and decided to have a drink at the bar, the bar was packed so we decided to go to a bar down the hall(in hind sight of would have been nice if the host would have taken a phone number and called us when our table was ready but either way no problems)! We were seated towards the back in a large booth. The decor of the restaurant is dated, the lights were very bright and we were sitting under a loud speaker that was playing pop music. My husband and I were hoping to have a romantic dinner but the atmosphere was just not helping. The restaurant was FULL of kids (we have 3 of our own so that is ok and considering it is in a hotel and its summer that is understandable). We mentioned the music to our waitress several times and she sort of laughed it off(we would have loved for her to rectify it, but I guess not). We were excited to try many of the things we had seen in the yelp reviews but unfortunately many were not available. The restaurant has a farm to table philosophy and grows much of there produce on site or it is purchased locally. I love this concept. We decided to order a lamb salad to start, it was delish. For our entrees I ordered pasta with a fresh mushroom ragu. My husband ordered lamb ravioli. Both were completely dry (maybe a teaspoon of sauce on the bottom of the plate and my pasta had soooooo much grit from the mushrooms it was uneatable). The waitress asked if we liked it and we said they were ok but she should have pressed considering neither of us ate our dinners. For desert we order the chocolate cake which was like many molten lava cakes I have had in the past. Also we brought our own wine and it was slightly warm when we arrived. They supposedly chilled it for an hour while we were waiting to be seated. When we arrived at our table it was sitting in a bucket of Luke warm water. We had to ask them several times to chill the wine and eventually we drank it hot! This is a constant issue in restaurants........contrary to popular belief red wine SHOULD be chilled. Will not be returning!
I'm a naturally fast eater. If a bite is so good I put my fork down, you know bells are going off in my head. I think I ate most of the meal with my eyes closed and fork paused by my plate with the Westminster Bell Choir residing in my head. It was a GORGEOUS meal. Completely unforgettable. Right off the bat, my eye caught the perfect appetizer. Foie Gras Two Ways. There is a special spot in my heart for well-prepared foie. I mean, my husband has perfected searing foie for me on special occasions - I love it THAT much. And to have two preparations provided to me? Was this heaven? Again, perfect appetizer. For the main course, I chose what our server referred to as their specialty - the Sauteed Scaloppine of Pork Saltimbocca. This dish was nothing short of elegant. The pork was tender and the mushroom-madeira jus with the garlic mashed potatoes - just MUAH! Rich and comforting, I'd be hard pressed to order something new on a return visit. There was a comment from the table on the salt content of this dish. Sure, the prosciutto added a salty-ish edge to it, but I would not say it was overbearing in the least. If you, however, find yourself to be sensitive to salt, this would be good to note. Dessert. Oh, the dessert! We ordered a bowl of zeppole with seasonal sauces for the table. Who doesn't love a donut? However, one of my colleagues and I couldn't pass up the goat cheese cake with local honey gelato. And boy are we so glad we didn't. Neither should you.
The restaurant is beautiful and the service is impeccable. That said the restaurant is listed as casual but I heard the host make a comment as my husband shuffled out in his sandals. That was all he brought and we dined early. This is a resort hotel and I did notice other people dressed in a cotton shirt as my husband but I felt embarrassed and this left a bad "taste" in my mouth. We had the anti pasta misti ($17) which was a wonderful and varied selection. This was an appetizer that could easily be shared by 4 people. Both my husband and I had the pork saltimbocca ($36) which was tasty and you get a large portion. The mushroom gravy is the star here. My husband did not like that the spinach was layered in with the mashed and pork. The desserts were cryptic. The fig cobbler was really a bread pudding according to our waiter. The zeppoles were just ok so we left some on the plate. The lemon Napoleon seemed to be the winner. The dessert selection was just ok. The signature dessert is cannoli, but I don like marscapone cheese.so we went with the seasonal selections. For about the same money I would recommend Norman's in the adjacent hotel over this restaurant. They give you more of a reason to dress up. The food is fantastic and they really make you feel special.
(4)
Jose G.
I enjoyed very much my dinner at Primo. I ordered a swordfish filet which came with a delicious seafood broth with pieces of grilled octopus, shrimp and pancetta... Delicious combination. Friendly staff and nice ambiance at bar.
(5)
Ken P.
Excellent service and excellent food. Very nice atmosphere . The cavitelli were great.
(5)
Flagler G.
This is a magnificent restaurant. But I have to give this place a HUGE negative review for their treatment of locals. Let me say first that my mother and I were the FIRST customers to walk into this restaurant over 10 years ago. When I say to eat at the bar, the waiter asked me for my room number. I told him I was local, and he said, in order for him to serve me, he had to take a credit card IN ADVANCE , and charge it for $150!!! All this because I am not a guest??? SHAME ON YOU MARRIOTT!!! Its disgusting that you think so little of locals that you do this to people. Well, guess what, you also just ticked off a well known member of the meeting industry. Not only am I going to share this here, but I'm going to share it with 5,000 members of the meeting industry. What a piss poor way to treat people.
(1)
Reid E.
Date: Saturday, November 8, 2014 Pros: casual dress code, nice atmosphere Cons: meal didn't justify the price The dress code is a bit more relaxed vs. Normans over at the Ritz. Jeans with a nice shirt is fine. Saw more kids here too. You're at a resort hotel, so expect some outrageous pricing for things like salads and drinks. Waitress brought out a Smoked Grouper shooter courtesy of the chef. Yes, shooter as in a shot glass. Was savory and tasty, but I couldn't help be reminded of Dan Ackroyd's classic skit about the Bass-'o-Matic. I was disappointed with the Chicken alla Diavito. Basically grilled chicken thighs. Didn't taste like it had been brined or tenderized. Not even much gravy or sauce for the biscuits. Wife had the Blackened Grouper with Lobster. Presentation was great and she loved it. We've found that your best bet is ordering seafood dishes at the restaurants at this resort. At the end of the evening, we felt the price didn't justify the experience. Perhaps a different meal on a different night might.
(3)
Kristie S.
We were staying at a hotel on property, but walked over to Primo as the menu looked promising. We checked in late, we had no reservation and Primo accommodated us immediately with no down the nose glances, a plus for them in my book. We were dressed in jeans, heels, blazer (me) khakis, collared shirt (hubs) and we felt comfortable. Very good selection of wines by the bottle, and acceptable wines by the glass. Gave up on finding a half bottle. I wish they had featured wines by the glass. This is a tough one for me, hubs prefers cocktails to wine, so I often end up with a crappy glass of wine unless I want to take home 3/4 of a corked bottle. Spending a sum of money on a bottle isn't fun when it's not shared with friends. There was only one Spanish red by the glass, but it was complex and had a nice finish. I started with the tomato bisque, served with a tiny grilled cheese and some olive oil for garnish, it had a good flavor and texture and was heated to the proper temperature. I enjoyed the tilefish with grits and tasso ham served with a few shelled, head on shrimp and it was fantastic. Never, ever be afraid of head on shrimp, they give a dish a lot of flavor, and are easily removed with your fork at one fell swoop. The enire meal was delicious. Hubs enjoyed his salmon and I got to eat some of the brussels and wilted greens served with it, fresh and yummy! I love vegetables, thank you Primo for serving the teeny, tiny new brussels, not the large ungainly ones. Service was prompt without being overbearing, used silver was cleared and the placesetting reset. Hubs noted that they replaced an entire placesetting for him, although he did not have a first course, which he felt was wasteful of both economic and environmental resources. The table was not crumbed, but we weren't too crumby and I didn't hold it against my server. We were offered all courses, although not coffee. We declined dessert, but hope to have some this weekend when we return.
(5)
Jill H.
Was really looking forward to great meal while staying at the JW since the many times I've been we have left the property because their food is not what it's worth. Once again another very disappointing meal. I ordered the grouper which seemed to be just pan fried with a little olive oil and no flavor, could have made this at home myself for a fraction of the price. My husband ordered the sea bass which we could have had deboned but our lovely waitress did not inform us of that and he ended up in the hotel room in the middle of dinner to pick bones from his teeth. The staff was not accommodating what so ever and the waitress kept walking past our table because she didn't want to deal with the problem. Once again JW guess your only good for the lazy river and not the food. If you stay here do yourself a favor and go to restaurant on Sand Lake 10 mins away you won't be disappointed.
(1)
Lisa B.
Yum! We visited Primo for a company dinner, and we were not disappointed! The mussels were fresh with tasty broth. I ordered the arugula fettuccine for my entree and loved it. It was very rich without being "heavy". My colleagues enjoyed their meals as well. (I believe many of them ordered the duck and a few ordered the steak.) The lowlights of the night were the s'more desserts and mojitos. My group really disliked the s'more dish, and we were later told that it's being taken off the menu due to poor reviews. (This would have been nice to know earlier, right?) The mojitos were inconsistently made and a little too sweet at times. I really like how intimate the space felt while still accommodating large groups. The prices are a bit steep, and if you're a "true" foodie you might not fall in love, but it's a nice place for a treat.
(4)
Dave L.
Hmmm, where do I begin? It was my wife's birthday and I wanted to spoil her during our trip to Orlando so Primo came to mind. 6pm reservations, we were escorted on a nice wrap around booth with a view of the outside. The hostess and overall staff at this location is 5 star. So good, that it would not of surprised me if they offered a foot massage to my wife during dinner. 5 stars. Let's start with my meal. I had the braised rabbit dish. Growing up with my old German heritage this course was rather abundant during my youth. OK, maybe it isn't German heritage and being a West Virginia Hillbilly, rabbit, opossum, coon, and 2 day rule road kill is considered normal, lol. Back to serious. My dish was a full 5 star! All the way around. Folks, rabbit is hit or miss. Cooking this dish properly takes practice. Rabbit can dry out very fast, in my opinion it is not the easiest thing to cook. To be honest, this was the best dish I have had in many moons, topped off with a potato in a sauce to die for. Add some Catena Malbec and I was a very happy camper. Now for my wife's, dish. Sorry but this is where the deduction of one star came into play. This is not being critical but hopefully if the Restaurant reviews Yelp they can take this as some constructive criticism. My wife had the shrimp and pasta dish. Complete with a glass of Riesling. She was loving the shrimp, cooked again to perfection. The sauce? Outstanding. The deduct? The pasta was not fully cooked nor stirred. Half of the dish was clumped together. The wine, well good but having broken cork pieces in your glass twice is not perfection. Sorry, again not trying to be rough but at $200.00 + for a two person dinner one expects no error. Of course they swarmed us with apology, topped it off with a special on the house desert from the pastry chef for my spouse! Because of the dish error and cork issue I had to deduct one star, but Primo is a restaurant to patronize. You will drop large coin, but it is a very nice place.
(4)
Piper W.
We had a couple of meals here and liked it both times. The service was very attentive and good. The Farmers salad was really tasty. Local baby greens, frise, freshly made warm croutons, a soft cooked egg, and deliciously flavored pork- I think it was lardo? Shaved hard cheese with a light vingarette melded wonderfully. The assortment of fresh baked bread was amazing (French, focaccia and dark levain, the levain being my favorite). The olive oil they serve it with is so fruity and delicious! I really enjoyed the salmon with fiddlesticks and Lima beans. The periogis under them were not phenomenal but the dish was still very good. They warn you that the fish is cooked medium rare which was fine by me, but mine was actually medium which was fine- still tender and delicious but if you prefer it to be less cooked, be sure to tell them. The striped bass is local and a thick cut, well cooked and seasoned. It comes on a bed of delicious English peas and cooked romaine. It was weird that it had 2 cheese flavored tater tots on it but don't let that deter you- the rest of the dish was excellent. The ravioli were amazing- highly recommend them! The truffle and mushroom pappardelle was good but as another person mentioned, the truffle flavor was almost non existent despite having shaved truffle on it. It was saltier than the ravioli which was perfectly seasoned. The the pork loin dish (can't remember the name) is one of their specialties and it was good but a little on the salty side. The mashed potatoes with it were excellent. Always too full to try dessert. Oh, and the unsweetened iced tea is a cinnamon flavored which is actually quite nice.
(4)
Mike L.
Was very disappointed after reading some of the glowing reviews and seeing the beautiful location when we arrived. The grilled calamari was delicious, but have had better. It was simply grilled over greens without any other flavoring or sauce to compliment it. The main courses were the biggest disappointment! I had the grilled snapper that was supposed to come in a tarragon light tomato sauce. Might as well have just said 'tomato sauce'. No hint of tarragon to be found there. The truffle pappardelle was even worse off. There was NO flavor of truffle anywhere to be found in this dish. The pieces of black truffle on the plate, when eaten alone to see, tasted more like a turnip. Truffle is a very aromatic flavoring that can be over powering in the slightest amounts. This was none existent! We mentioned this to our server to pass along to the chef.....no reply what-so-ever from the kitchen. Oh well, I'd skip this place and find better in Orlando.
(2)
Dave W.
LOve this place, great atmosphere. Great service! and a very cool and eclectic menu. The overall experience is worth the trip. No beginners here
(4)
Duke B.
This place is awesome. If your not staying at the hotel they will validate your parking which is nice because it's 18$ otherwise. Back to the point though... The food was amazing, service was great, atmosphere was 10/10. I was in Florida for 2 weeks, ate out almost every night and this was possibly the best meal we had. Yes it s not cheap but it's at the jw Marriott what do you expect. This place was great!
(5)
Vanessa V.
Seriously impressed with this elegant yet casual dinner spot in Orlando. Probably the yummiest octopus I've ever had. Local Florida octopus! Plus local rabbit, Florida grouper, veggies from their own garden and great wine selection.
(5)
David M.
We were surprised and delighted to find Primo here on our vacation! The food here is terrific and in keeping with the original restaurant in Rockland. We were taking our daughter out for her birthday on her make-a-wish trip and the outpouring of support & joy from the staff was amazing. We had an incredible time and will go again every chance we get in Florida and Maine.
(5)
MICHELE M.
Mushroom tagliatelle was to die for! Mini scallops and fresh housemate pasta... You can also order 1/2 orders of pasta dishes. Bucatini for the kiddo at $9 not bad, ESP since my picky eater ate most of it! Great service and a must try if you're close to Marriott Property.
We were staying at a hotel on property, but walked over to Primo as the menu looked promising. We checked in late, we had no reservation and Primo accommodated us immediately with no down the nose glances, a plus for them in my book. We were dressed in jeans, heels, blazer (me) khakis, collared shirt (hubs) and we felt comfortable. Very good selection of wines by the bottle, and acceptable wines by the glass. Gave up on finding a half bottle. I wish they had featured wines by the glass. This is a tough one for me, hubs prefers cocktails to wine, so I often end up with a crappy glass of wine unless I want to take home 3/4 of a corked bottle. Spending a sum of money on a bottle isn't fun when it's not shared with friends. There was only one Spanish red by the glass, but it was complex and had a nice finish. I started with the tomato bisque, served with a tiny grilled cheese and some olive oil for garnish, it had a good flavor and texture and was heated to the proper temperature. I enjoyed the tilefish with grits and tasso ham served with a few shelled, head on shrimp and it was fantastic. Never, ever be afraid of head on shrimp, they give a dish a lot of flavor, and are easily removed with your fork at one fell swoop. The enire meal was delicious. Hubs enjoyed his salmon and I got to eat some of the brussels and wilted greens served with it, fresh and yummy! I love vegetables, thank you Primo for serving the teeny, tiny new brussels, not the large ungainly ones. Service was prompt without being overbearing, used silver was cleared and the placesetting reset. Hubs noted that they replaced an entire placesetting for him, although he did not have a first course, which he felt was wasteful of both economic and environmental resources. The table was not crumbed, but we weren't too crumby and I didn't hold it against my server. We were offered all courses, although not coffee. We declined dessert, but hope to have some this weekend when we return.
(5)
Jill H.
Was really looking forward to great meal while staying at the JW since the many times I've been we have left the property because their food is not what it's worth. Once again another very disappointing meal. I ordered the grouper which seemed to be just pan fried with a little olive oil and no flavor, could have made this at home myself for a fraction of the price. My husband ordered the sea bass which we could have had deboned but our lovely waitress did not inform us of that and he ended up in the hotel room in the middle of dinner to pick bones from his teeth. The staff was not accommodating what so ever and the waitress kept walking past our table because she didn't want to deal with the problem. Once again JW guess your only good for the lazy river and not the food. If you stay here do yourself a favor and go to restaurant on Sand Lake 10 mins away you won't be disappointed.
I'm a naturally fast eater. If a bite is so good I put my fork down, you know bells are going off in my head. I think I ate most of the meal with my eyes closed and fork paused by my plate with the Westminster Bell Choir residing in my head. It was a GORGEOUS meal. Completely unforgettable. Right off the bat, my eye caught the perfect appetizer. Foie Gras Two Ways. There is a special spot in my heart for well-prepared foie. I mean, my husband has perfected searing foie for me on special occasions - I love it THAT much. And to have two preparations provided to me? Was this heaven? Again, perfect appetizer. For the main course, I chose what our server referred to as their specialty - the Sauteed Scaloppine of Pork Saltimbocca. This dish was nothing short of elegant. The pork was tender and the mushroom-madeira jus with the garlic mashed potatoes - just MUAH! Rich and comforting, I'd be hard pressed to order something new on a return visit. There was a comment from the table on the salt content of this dish. Sure, the prosciutto added a salty-ish edge to it, but I would not say it was overbearing in the least. If you, however, find yourself to be sensitive to salt, this would be good to note. Dessert. Oh, the dessert! We ordered a bowl of zeppole with seasonal sauces for the table. Who doesn't love a donut? However, one of my colleagues and I couldn't pass up the goat cheese cake with local honey gelato. And boy are we so glad we didn't. Neither should you.
Let me start by saying, we have heard amazing things about this chef including her being a James Beard Award winning chef. Being that we are foodies this is an exciting moment for us Floridians (considering most Florida restaurants do not recieve accolades). Unfortunately this experience was a complete miss. We arrived an hour early for our reservation and decided to have a drink at the bar, the bar was packed so we decided to go to a bar down the hall(in hind sight of would have been nice if the host would have taken a phone number and called us when our table was ready but either way no problems)! We were seated towards the back in a large booth. The decor of the restaurant is dated, the lights were very bright and we were sitting under a loud speaker that was playing pop music. My husband and I were hoping to have a romantic dinner but the atmosphere was just not helping. The restaurant was FULL of kids (we have 3 of our own so that is ok and considering it is in a hotel and its summer that is understandable). We mentioned the music to our waitress several times and she sort of laughed it off(we would have loved for her to rectify it, but I guess not). We were excited to try many of the things we had seen in the yelp reviews but unfortunately many were not available. The restaurant has a farm to table philosophy and grows much of there produce on site or it is purchased locally. I love this concept. We decided to order a lamb salad to start, it was delish. For our entrees I ordered pasta with a fresh mushroom ragu. My husband ordered lamb ravioli. Both were completely dry (maybe a teaspoon of sauce on the bottom of the plate and my pasta had soooooo much grit from the mushrooms it was uneatable). The waitress asked if we liked it and we said they were ok but she should have pressed considering neither of us ate our dinners. For desert we order the chocolate cake which was like many molten lava cakes I have had in the past. Also we brought our own wine and it was slightly warm when we arrived. They supposedly chilled it for an hour while we were waiting to be seated. When we arrived at our table it was sitting in a bucket of Luke warm water. We had to ask them several times to chill the wine and eventually we drank it hot! This is a constant issue in restaurants........contrary to popular belief red wine SHOULD be chilled. Will not be returning!
(2)
Lisa B.
Yum! We visited Primo for a company dinner, and we were not disappointed! The mussels were fresh with tasty broth. I ordered the arugula fettuccine for my entree and loved it. It was very rich without being "heavy". My colleagues enjoyed their meals as well. (I believe many of them ordered the duck and a few ordered the steak.) The lowlights of the night were the s'more desserts and mojitos. My group really disliked the s'more dish, and we were later told that it's being taken off the menu due to poor reviews. (This would have been nice to know earlier, right?) The mojitos were inconsistently made and a little too sweet at times. I really like how intimate the space felt while still accommodating large groups. The prices are a bit steep, and if you're a "true" foodie you might not fall in love, but it's a nice place for a treat.
(4)
Dave L.
Hmmm, where do I begin? It was my wife's birthday and I wanted to spoil her during our trip to Orlando so Primo came to mind. 6pm reservations, we were escorted on a nice wrap around booth with a view of the outside. The hostess and overall staff at this location is 5 star. So good, that it would not of surprised me if they offered a foot massage to my wife during dinner. 5 stars. Let's start with my meal. I had the braised rabbit dish. Growing up with my old German heritage this course was rather abundant during my youth. OK, maybe it isn't German heritage and being a West Virginia Hillbilly, rabbit, opossum, coon, and 2 day rule road kill is considered normal, lol. Back to serious. My dish was a full 5 star! All the way around. Folks, rabbit is hit or miss. Cooking this dish properly takes practice. Rabbit can dry out very fast, in my opinion it is not the easiest thing to cook. To be honest, this was the best dish I have had in many moons, topped off with a potato in a sauce to die for. Add some Catena Malbec and I was a very happy camper. Now for my wife's, dish. Sorry but this is where the deduction of one star came into play. This is not being critical but hopefully if the Restaurant reviews Yelp they can take this as some constructive criticism. My wife had the shrimp and pasta dish. Complete with a glass of Riesling. She was loving the shrimp, cooked again to perfection. The sauce? Outstanding. The deduct? The pasta was not fully cooked nor stirred. Half of the dish was clumped together. The wine, well good but having broken cork pieces in your glass twice is not perfection. Sorry, again not trying to be rough but at $200.00 + for a two person dinner one expects no error. Of course they swarmed us with apology, topped it off with a special on the house desert from the pastry chef for my spouse! Because of the dish error and cork issue I had to deduct one star, but Primo is a restaurant to patronize. You will drop large coin, but it is a very nice place.
(4)
Antonio M.
Well the service was horrible this time at the counter, the lady at the register was much more interested in counting the registers out two hours before closing. She wasnt helpful in anyway and I felt rude as well. I dont mind the Phildelphian food but the attitude can be checked at the border.
(3)
Piper W.
We had a couple of meals here and liked it both times. The service was very attentive and good. The Farmers salad was really tasty. Local baby greens, frise, freshly made warm croutons, a soft cooked egg, and deliciously flavored pork- I think it was lardo? Shaved hard cheese with a light vingarette melded wonderfully. The assortment of fresh baked bread was amazing (French, focaccia and dark levain, the levain being my favorite). The olive oil they serve it with is so fruity and delicious! I really enjoyed the salmon with fiddlesticks and Lima beans. The periogis under them were not phenomenal but the dish was still very good. They warn you that the fish is cooked medium rare which was fine by me, but mine was actually medium which was fine- still tender and delicious but if you prefer it to be less cooked, be sure to tell them. The striped bass is local and a thick cut, well cooked and seasoned. It comes on a bed of delicious English peas and cooked romaine. It was weird that it had 2 cheese flavored tater tots on it but don't let that deter you- the rest of the dish was excellent. The ravioli were amazing- highly recommend them! The truffle and mushroom pappardelle was good but as another person mentioned, the truffle flavor was almost non existent despite having shaved truffle on it. It was saltier than the ravioli which was perfectly seasoned. The the pork loin dish (can't remember the name) is one of their specialties and it was good but a little on the salty side. The mashed potatoes with it were excellent. Always too full to try dessert. Oh, and the unsweetened iced tea is a cinnamon flavored which is actually quite nice.
(4)
Mike L.
Was very disappointed after reading some of the glowing reviews and seeing the beautiful location when we arrived. The grilled calamari was delicious, but have had better. It was simply grilled over greens without any other flavoring or sauce to compliment it. The main courses were the biggest disappointment! I had the grilled snapper that was supposed to come in a tarragon light tomato sauce. Might as well have just said 'tomato sauce'. No hint of tarragon to be found there. The truffle pappardelle was even worse off. There was NO flavor of truffle anywhere to be found in this dish. The pieces of black truffle on the plate, when eaten alone to see, tasted more like a turnip. Truffle is a very aromatic flavoring that can be over powering in the slightest amounts. This was none existent! We mentioned this to our server to pass along to the chef.....no reply what-so-ever from the kitchen. Oh well, I'd skip this place and find better in Orlando.
(2)
Dave W.
LOve this place, great atmosphere. Great service! and a very cool and eclectic menu. The overall experience is worth the trip. No beginners here
(4)
Duke B.
This place is awesome. If your not staying at the hotel they will validate your parking which is nice because it's 18$ otherwise. Back to the point though... The food was amazing, service was great, atmosphere was 10/10. I was in Florida for 2 weeks, ate out almost every night and this was possibly the best meal we had. Yes it s not cheap but it's at the jw Marriott what do you expect. This place was great!
(5)
Vanessa V.
Seriously impressed with this elegant yet casual dinner spot in Orlando. Probably the yummiest octopus I've ever had. Local Florida octopus! Plus local rabbit, Florida grouper, veggies from their own garden and great wine selection.
(5)
Marissa B.
We have been staying at the JW Marriott for the past week and had dinner at Primo last night before heading home. We had the most excellent food, service, and wine of the entire trip. We sat at the bar and William was our bartender/server and he was awesome! He was so friendly and very well informed on wines and ingredients used in the dishes. I have a gluten allergy and they were beyond accommodating to my dietary restrictions and created the most amazing pasta dish I've ever had!!! They even brought my "taste from the chef" on an endive instead of the cracker. My boyfriend was beyond pleased with his meal as well and we will definitely be going back if we are ever in Orlando again. Thank you!!!
(5)
Shelby S.
Excellent, excellent food. However, two hours is too long to wait to get food, especially in a restaurant that's not crowded. This may be one of the freshest restaurants I've ever dined at.
(4)
Nick V.
Primo is incredible, with produce grown behind the restaurant and a focus on locally sourced ingredients this is a place is truly magnificent. Ever since I saw the Rockport location on No Reservations I've wanted to go to this place, so when I was at a conference at the Ritz I jumped on the opportunity. Owned by Melissa Kelly this restaurant serves a combo of new american and italian/french. We had the antipasti first, assorted meats and cheeses were of incredibly high quality, about as good as Italy, and I go there twice a year. Farmers Salad was amazing, and big enough to split, a perfectly poached egg goes on top and adds to the amazing yet simple flavors. The duck was top notch, perfectly prepared as well as the Red Snapper. Anyone who says the price is too high is crazy, you don't get a food experience this good many places, go!!!
(5)
Elizabeth R.
We enjoyed our meal here...because we live in Gainesville and have very slim pickings. We had higher expectations for this restaurant though, especially for the price. Some things were better than others. They serve really nice olive oil with their freshly made bread. I really liked the Primo Salad, the lettuce was fresh and the dressing was good. I got the snapper as my entree, it was cooked perfectly and I loved all the components on the dish, although the fish could have been fresher. My fiance got the fois gras torchon to start, the torchon itself was good, but the other components on the dish didn't really go well with the fois gras. The chef was trying too hard with the fois gras, gingerbread just doesn't go with it. He got the duck breast for his entree and he liked it, but he thought my fish dish was better. They are trying to be a 5 star place with the amuse bouche, but things could be improved. If this restaurant were cheaper I would have given it a 4 star, but for the price its really a 3 star.
(3)
Bonnie O.
Excellent dinner here. I had the Saltimbocca and my husband had a NY Strip. The butternut squash and lobster ravioli was exceptional. We also had great service.
(4)
Patt C.
What a place! A Melissa Kelly property in the JW Marriott Grande Lakes hotel. Having read all the Yelp reviews, we were aiming for the bar to sample the olive oil-rosemary-garlic almonds. Somehow, we got the restaurant bar confused with the lobby bar, so we went to the lobby bar in error . . . the nut offerings there were uninspired. BIG FAIL on our part! I soooo want to go back for those stinkin' almonds!! Upon arrival, with a reservation, we were early. No problem. It was my birthday. EVERYBODY knew it was my birthday. Hostess. Woman who took us to our booth. Water person. Server. I'm sure the vacuum person and the janitor knew, too. Upfront there is a massive table of breads (all prepared and baked on-premises), so beautiful and flour-dusted, with a bread-man cutting and preparing baskets for the tables. Also a massive table with a carver for the charcuterie. What eye-candy walking to our booth. This place is beautifully appointed, with cubbies over the watch-the-chefs-cook area each housing a gorgeous piece of hand-blown glass . . . vases, works of art, whatever you want to call them . . . they're deliriously beautiful. Go look at the website, which doesn't do them justice: bit.ly/s76mm2 . At the booth was a birthday card personally written: We are so honored you chose to share your special day with our Primo family! We wish you a very happy birthday! ENJOY!! The menu was personalized with "Happy Birthday, Patt." What a nice touch! The bread basket was full of three different breads served with an incredible olive oil the likes of which I've never tasted. All breads were full of flavor and toothsome/rustic wonderfulness! Just as we sat down, we got a gift from the chef: amuse bouche. A lovely mouthful of tasty deliciousness to whet our appetites! We ordered a light, fruity Reisling and two appetizers to share: duck confit and a fried mussel/calamari/shrimp combo in a cone with sauce on the side. I've NEVER had duck, and this duck confit was delicious. We got a thigh and a leg and greens that were a perfect combination of rich and snappy, along with black rice! The duck was cooked per the chef's specs, and it was lovingly medium-rare . . . just sumptuous! The fried seafood was light, airy, not grease- or oil-bogged and tasted like itself. What a wonderful dish! The sauce didn't overpower. Entrees: OK, I went for the duck, which was beautifully sauced and sliced, medium-rare to rare (I left it to the chef when the server asked how I wanted it cooked.). Dining partner got a pasta dish that he enjoyed. The pasta was lasagna-width, but it was gray. Flavorful. Filling. After entrees, out came a chef special: Happy Birthday written in chocolate on a beautiful rectangular white plate with crystalized orange peel, crystalized ginger, dark-chocolate-dipped guava and milk-chocolate-dipped some other fruit. It was beautiful. And sumptuous. An amazing finish to an amazing dinner and total experience. Thank you, Primo, for such a wonderful birthday celebration!!!
(5)
Alex G.
Amazing cuisine, pure and simple. The ingredients were farm fresh as advertised, with a huge selection of organic products. Loved the octopus salad (wow!), and the stone crab claws were huge. Oysters were fresh and cold. The meat sauce pasta with ricotta was decent, but I couldn't find any ricotta in it. Lamb rack with Moroccan rub was a table favorite, and both fish dishes were eaten completely - nothing left over. The deserts were incredible, as well. Add a great, large wine list, and professional service, and you have a five star dining experience.
(5)
Ping P.
Title: How Primo loses $140.00 in dining revenue. I am here on business and staying at the Ritz. I thought it would be nice to do something different and so I called over to Primo to get a reservation. The (presumably) hostess who answered the phone was very nice until I requested a table for one. Long pause...oh...one? She asked , followed by I'll have to check with the host. After being put on hold for about 5 minutes (seriously I thought about hanging up..but I really wanted to try this place) She came back with - The host says we can seat you at the bar, it is the same menu. I repeated that I preferred a table. She paused again and said that the bar really is comfortable. I hung up on her. Really?! I can't believe they have some weird policy around single diners. This is conference central around these parts - so there are lots of us 'loners'. I took my business to the Vineyard Grill at the Ritz - enjoyed outstanding service and a memorable meal at a beautiful table and dropped $140 and change on dinner and wine pairing (for ONE!)
(2)
Marissa A.
Wow. The ambiance and service are impeccable. And the food is delicious! Such a wonderful win-win situation! The premise of this restaurant is that they serve organically, freshly grown vegetables from their garden right on the property of the resort! We were seated in a cozy booth and ordered drinks. A complimentary appetizer came along with our order of the grilled assortment seafood appetizer. I immensely dislike it when seafood is over cooked BUT Primo grilled their seafood to perfection. For entrees, my boyfriend had the duck. The meat was succulent and savory. The portion was just enough to be comfortably full (so he says!). I had the lamb which was cooked to my liking. It was not a lamb chop - they were served in medallions. And the service was amazing. Without even asking, we had our soft drinks refilled (yes, soft drinks bc we gave up alcohol for Lent!) and our were plates cleared very inconspicuously. Too full for dessert, we were given a complimentary 'sweet plate' with a pair of chocolate covered hazelnuts, jellied lemon rinds, and 2 other sweet treats that escape my memory. A fun side note: there was a decorative red meat cutter on the floor and they actually used it to slice prosciutto - just a cute touch.
(5)
Dominic B.
I'm a local and live all of 10 miles from the JW Marriott/Ritz super complex that houses Primo. One of our FAVORITE things to do is have a "staycation" at this wonderful hotel for a night (I work for Marriott, in full disclosure). An integral part of each staycation is dinner at Primo! I'm a very big fan of this place. The organic/fresh aspect works so well with their dishes, and I've tried almost all of the staples (though the menu changes very frequently) and have loved every one. When family visits, I put them up here and we have dinner at Primo and everyone LOVES it! Service is excellent, the ambiance is very nice, and the food is SO good! They also have a nice wine list with some interesting finds. This is what us locals call an "expense account" place as it's not cheap, and is aimed at business/convention visitors who can expense these "business meals." BUT - don't let that scare you away. It's very very well done in all respects and worth at least one visit. For a fun evening go for an evening stroll around the grounds (beautiful) and then have a cocktail and perhaps a few bites of sushi in the lobby bar. Then head to dinner for your RESERVED table at Primo. After dinner, stroll outdoors to the firepits and enjoy a nightcap or two. You can't go wrong here but bring your wallet!
(5)
ArvidK O.
We were promptly seated in a very comfortable wrap around booth. The service was very professional and he made some excellent suggestions. The Italian bread and olive oil served was among the best we have had anywhere. We shared an antipasto plate that consisted of small portions of Iberica Ham, Mortadella, Salami, 3 cheeses, house cured olives, pickled eggplant, pickles and croutons. We also shared a farm fresh salad that was ample for 2 people. I had the duck breast and Pat had the grouper. Both were excellent and the presentation was outstanding. We shared the chocolate chess pie for dessert. this was the only shortcoming of the meal. It was more like a chocolate meringue than chess pie. I told the waiter that they should remove this from the menu. The presentation was outstanding though.
(5)
Nick D.
Really good food, but really expensive. I stayed at the JW Marriott (where the restaurant is) while traveling for work. The decor is very upscale and the waiters were very friendly and helpful. The food was definitely above average. Like many Italian spots, they gave you bread and olive oil to start. The bread was good, but the oil was fabulous. I hate when you go to a place that gives you weak dipping oil. The stuff at Primo is a very deep golden color (the first sign of a quality oil) and has a great acidic taste. Really nice. I had Linguine and Clams. It was very good (clams in the shell, not chopped up through the sauce-just FYI if you do or don't like that). Homemade linguine as well, always a plus. I'd probably give the food a solid 4. But the price, my God. The cheapest glass of wine was $12. My pasta dish? $32! and it wasn't a huge portion by any means. I was with 2 other guys, we each had 2 glasses of wine, one of the others had the linguine and clams as well and our third diner got lobster (looked like a tiny portion although he said it was good). We also split a prosciutto appetizer. the total bill before tip was like $220. It was very good, but I don't think it was good enough for the price we paid. I would probably have never eaten there if work wasn't picking up the tab. Be aware!
(3)
Dr. J.
Great dinner experience at Primo while attending a conference at the resort! The fabulous server "enticed" me to try several menu items because of his rich descriptions and the food met every expectation. I had a marvelous fresh pea soup and an amazing farm fresh salad topped with a perfectly poached egg. Accompanying this was beautiful artisan bread with a rich olive oil. Wonderful menu options, fabulous service, a great wine selection and an amazing sunset made this a memorable dining experience.
(5)
Thomas G.
My wife and I live about 10 miles from Primo. The first time we went to the restaurant about six years ago, I was impressed. We had a great experience and the food was excellent. Over the years, we've been back three times. With each visit we feel more and more underwhelmed. It's not that the food isn't good, but when see the bill we can't help but feel that the meal and/or service was not a good value for the price. Don't get me wrong, our other favorite restaurants in town are not what I would consider inexpensive, but at least when we get the bill at some other places, we feel that it's a fair trade for our money. Bottom line: if you're staying at the JW or Ritz, Primo's a little expensive and pretentious, but go ahead and check it out. The food is good. If you're a local or staying closer to downtown, stay in that area because you'll find several options that, in my opinion, are just as tasty and a better bang for your buck.
(2)
Abhijit G.
Fantastic place! Upscale ambiance, refined service, and excellent food. I was staying at the JW Marriott (which, btw, was fabulous) and dined here two nights in a row. The chef, as I I found out, is a past James Beard award winner. Deservedly so. I started with an exquisite glass of wine. Moved on to the foie gras, which was very good. For my main course, I had the grouper, which came on a bed of corn risotto. The combination worked wonders for me. Definitely will be back next time I am in Orlando.
(5)
Becky C.
Food was very good. We enjoyed our evening there. Could someone please tell them their entire restaurant smelled like old grease. We needed to take our clothes and air them outside when we got home. This was a night when their celebrity chef Kelly was in the restaurant overseeing the operation. Could have rated it higher except for the penetrating smell.
(3)
Felicia H.
Everything that hit the table was amazing. I will stay at the JW just to eat here every night.
(5)
Alex F.
This is a greta Farm-ti-table restaurant! Very trendy in side (typical contemporary) but the food is different. In most cases, it comes from a local farm which hosted (and I attended) Out Standing In the Filed in 2011.
(4)
Melissa C.
You're lucky--when you stay at the JW Marriott, you get not one, but TWO really genuinely great restaurants. They may be priced like hotel restaurants, but they certainly don't TASTE like typical hotel fare. I got a chance to dine at Primo recently. The reservations were booked for the night, so we decided to eat at the bar. This did not diminish the experience; the bar feels like a cozy dining space instead of a hurried service counter. They have these tasty, crispy little bread sticks that look like decor--but don't be afraid to eat them. They're tasty. The chef also sent out an amuse bouche: goat cheese with greens and mushrooms--that was incredibly tasty. I believe there was also pre-meal bread, but it wasn't terribly notable. My scallop dish was incredibly tasty. The scallops were large and cooked to perfection--but also seasoned to perfection. I've noticed that a lot of places go heavy on salting the scallops--but this is not one of them. The light cream sauce, delicate greens and pairing of truffles and other mushrooms gave the dish a robust flavor without having to rely heavily on the sodium to make up for any imbalance. For dessert: A simple berries-and-cream. It wasn't on the menu, but we asked if they had any fresh fruit dishes and they prepared this for us. It was simply exquisite--the whipped cream had hints of rich vanilla and went nicely with the martini-sized glass of raspberries, blackberries and blueberries. If you're trapped at a hotel, you could do MUCH, much worse than Primo (and its cousin Citron). I'd even go there if I *didn't* have to stay within the JW.
(5)
Carol K.
Having eaten at Primo several times during past trips to Orlando- on this visit, I was with a large group who just wanted a late night dinner of some fine food, great wine served to us in a lovely environment. We were seated at the "chefs table"; you know the one- right next to the open kitchen where we could watch the chefs preparing everyone's food. It was late but Primo was packed so we were lucky to even get a table without a reservation. Our servers came over immediately (including the manager at one point- that's how busy they were) welcoming us to Primo and taking our drink and water orders. Since it was late- we ordered simply. A couple of meat and cheese trays for the table to go with the great wine we were having as well as an entree. Funny- there were 7 in our group and 6 of us ordered the exact same thing- bolognese sauce over orichette pasta. The meats and cheeses were quite good, plenty to stave off the hunger of this convention weary crew. The bread basket was incredible- with at least three different kinds of bread, and softened butter I could have eaten the whole thing. As for the pasta- simple in it's presentation but made interesting with broccoli rabe added to the dish. Freshly shaved Parmesan finished it off. Primo uses locally grown foods and there is even a herb and vegetable garden on the grounds of the hotel that the chef uses in his entrees. In the past- I have had the salmon here as well as the pork saltimboca- both also very good. It may be a hotel restaurant, but the food, service and ambiance will have you thinking you are anywhere but in a hotel. Check it out the next time you are in town.
(4)
Frank R.
This isn't 5 stars by any stretch. Overpriced and pretentious menu. Had a very flavorless Pork dish with mashed potatoes. The only good thing was the bread they served with drinks. Decent service though.
(2)
Stella Y.
This restaurant is my favorite at the Ritz / JW Marriott Grand Lakes. Organic ingredients, innovative dishes, accommodating to diners' health-conscious requests, mellow yet sophisticated vibe. My colleague and I made reservations on a Thursday evening and it was pretty busy (without a reservation there's an hour wait). During the earlier months of the year, most of the clientele will be people on business in suits (so make note). It was hard to spot simple vacationers, but I hear it gets better during peak travel months, but note this hotel is a conference center through and through. Anyway, we started off with some mojitos, which were really yummy. For entrees, we had the pappardelle pasta with mushrooms and scallops, as well as the butternut squash ravioli with lobster meat. The first dish was a little lackluster even though I'm a big fan of all three: pappardelle pasta, mushrooms and scallops. I think everything tasted okay, it was just more an issue with texture. The pasta was pretty cold and tasted stale - not what I was expecting at all. The ravioli dish however, which was highly recommended by our awesome waiter Brian, was heavenly! It was absolutely delicious and I highly recommend it. They were incredibly generous with the lobster claw meat as well - there was so much lobster I was pleasantly surprised. If I ever go back to this JW, it'll be my first dinner stop.
(4)
Talisha M.
Primo magnifico!!! Impeccable service and great vibe. The dinner was incredible. The Foie Gras is one of the best I've ever had and the mushroom soup was wonderfully stacked with a variety of mushrooms...just superb. The scallops were cooked to perfection. And the dessert just was the icing on the cake but no cake here just pure puffs of deliciousnessnessnesnesnesses...the zeppoles nom nom nom. But they were too fluffy, lite, and almost guilt free unlike a real zeppole...not sure if that makes me happy or not. Why you sooo sad zeppole...you last little zeppole wanna join the party in my tummy...
(5)
Ray M.
Great menu of local options. It can be pricey, but the food is always good. It's located in the JW Marriott Grande Lakes so it is usually crowded with a conference crowd.
(4)
Scott H.
The best secret restaurant in Orlando. Secret because you don't read much about it from locals and it's hard to find if you don't know where to look. Primo is located in the JW Marriott and though it is super expensive, it's well worth it. It's owned by famous chef, Melissa Kelly and they support organic, local foods. They even have their own garden right at the Marriott and other produce and meats are bought from local farmers. All the food is top notch and the menu changes daily, so there is always something new. We started with the antipasti ($16) and it was out of this world: three italian meats and imported cheeses, marinated veggies, homemade pickles, and eggplant and pepper salad, imported olives, and some crusty breads. My wife and I decided we would come back some night, sit at the bar and just order this. For the main course my wife got grouper and I got an incredible strip steak served with a potato pancake that was stuffed with, get this, short ribs! Now that's creative thinking. I also had a side of fresh steamed veggies. For dessert, we split the cannoli. I grew up eating cannoli from the North End in Boston. While these couldn't compete (and perhaps it's unfair to expect them to) Primo's version was quite good. Service, decor and quality of food were all spectacular. Helpful tip, valet park. Primo will validate your parking so you don't get charged the hotels $16/hr fee. Just be sure to tip the valet. Cheers
(5)
Jesse D.
BEWARE---this place has gone way, waaaay down hill. We used to live in Orlando and ate here a couple of times when it first opened (about 10 years ago). That was right at the beginning of the whole "organic" movement and this restaurant was very interesting and new. The food was always good and service matched. We just visited last week and it felt tired and old. The decor has not changed in a decade and the place felt old and worn. There was a also a funky smell that seems to have developed (that I guess was new). Besides the smell, the other new thing was the staff (very young and inexperienced looking). This last time. the food was not at all good. I ordered a beet salad and it came loaded with peanut brittle (yes the candy). My salad was full of candy but was very lacking in beets (there were two tiny, tiny beets on my plate). My main dish came out ice cold. I sent it back and it returned to me luke- warm. My wife's pasta dish was completely inedible (and this is supposed to be an Italian restaurant). Also, we ordered pasta for my daughter off the kids selections and it was so spicy she couldn't touch it (the replacement dish of chicken fingers were deeep, deeep fried---so much for organic/healthy). Needless to say, we did not stay for dessert. But we still got stuck with a big check (way overpriced). Stay away from this place. Not what it used to be. Notice that many of the good Yelp reviews are from years ago. If staying at JW, go to Vineyard Grill or Normans at the Ritz (or off property). This place is coasting off it's location (in the middle of convention central) and the celebrity chef association (she probably steps foot in there like once a year).
(2)
William B.
Accessibility notwithstanding, this restaurant is the cream of the fine-dining crop. Although difficult to find (there are no signs anywhere), the parking is plentiful because of the location, and the restaurant validates (otherwise, you'll shell out $16 for an hour). The first stop in the restaurant should be the bar, where you'll find little bowls of almonds spiced with garlic, rosemary, olive oil, and something not quite identifiable. Try the Dark & Stormy - a precious find, due to the rare ginger beer ingredient. The bartender will be polite and extremely attentive (albeit, she should be, since you'll be the only one at the bar). The table will be private yet not isolated nor soundproof, unless you request the hut located in the back corner of the restaurant, wherein you'll be seated in a mahogany cubicle around a table-for-four. You'll find the appetizers exquisite in taste, and plentiful in portion. The meat & cheese platter comes highly recommended. The foie grais - stuffed quail is sweet, a little spicy, and fantastically flavorful and filling; although the quail came bone-in, the goose-liver stuffed bird is easy to maneuver. At the end of the meal, if you still have room, is a range of desserts that make ordering just one a difficult decision. The pumpkin cheesecake is a practice in perfect balance. My suggestion: take a group of friends. Everyone order something different, from appetizer, entree, and dessert, and pass them around for everyone to experience one bite. If you can find the restaurant, that is.
(4)
Michael T.
Excellent food (I had their spaghetti), excellent staff, and they were very accommodating. The drinks I had were fine, though I didn't too much enjoy their mojito. I think, however, it was just a preference type of thing. However, their Pumpkin Trio was so good, I came back to order it again a few nights later. A great dessert.
(5)
Annette G.
I came to Primo for the kickoff dinner of the Eat Local event in Jan. The dinner was amazing, and perfectly paired with Primo, as that restaurant makes a point of utilizing local farms and gardens for their menu. We got to tour the herb and vegetable garden located on the grounds of the JW Marriot. Before each meal, a representative from the grower\farmer spoke about their operation followed by a run down from Chef Kelly about how they used the ingredients for each dish. It was an amazing event, and the food... the FOOD was DELICIOUS! My favorite dish of the night came from locally caught shrimp over artichoke and white bean filled agnolotti. It was heavenly. I really can't wait to come back to Primo to try items from their regular menu! For more info on the dinner and pictures, check out my blog post burgersandbarolo.blogspo…
(5)
Ashley L.
GREAT date night (in our case Anniversary!) dinner spot. Romantic and classy without being stuffy, a very wam feeling. I got the Grouper, hubby the pork picatta - both were great. Carrot cake for dessert is FABULOUS - light yet so savory. Sure, it's pricey (it's not chili's folks) but I didn't feel totally ripped off either for a special occasion. Give it a try!
(5)
Dani L.
We recently ate at Primo for dinner while staying on property. AMAZING dining experience. We each had different salads - very unique ingredients used in both and delicious. We were treated to a small pasta, shrimp scampi style and not on menu that was out of this world. Dinner was Pork Saltimbocca and Salmon - the pork could have passed for VEAL - pounded super thin and very tender in a wonderful sauce. Salmon was very well prepared also. For dessert we splurged and ordered zeppolis - super fresh and piping hot with cinnamon sugar sprinkled on top. Nice wine menu selection - helpful staff and very attentive management! Would absolutely look forward to next chance we can dine there. Highly recommend.
(5)
Elizabeth G.
My husband and I went here for our wedding anniversary. Great restaurant, great food, nice waitstaff. I got the pasta and my husband got the steak. Food tasted fresh! Steak was tender and juicy. Pasta wasn't overcooked. Dessert was great as well! Between two glasses of wine, appetizer, 2 main dishes, and 2 desserts, our bill was about $155 (not including tip). Not something we would do all the time, but great for special occasions. We'll definitely go back!
(5)
Renee W.
We were pleasantly surprised at Primo as we have not always had the best food while staying in a JW Marriott in the past. The food was truly wonderful. The wine service was pretty good as well. We would definitely return to Primo
(4)
Tom W.
Very enjoyable food... I normally avoid hotel restaurants ... but went to Primo with a conference group. Well worth it ... I had the pork medallions and they were done perfectly. My wife had the strip steak and it too was excellent. Good selection of wines, and the fresh herbs make a big difference. Probably the best restaurant in the Marriott / Ritz Carlton complex.
(4)
Tim B.
The hotel in which the restaurant resides was beautifully decorated for Christmas, so this really added to the ambiance. The restaurant was romantic and quiet, which made it easy for my new bride and I to converse. The entree selection was very interesting, making it very hard to decide what to try. My wife and I are somewhat adventurous foodies so we like to try different things. The meals we selected were on par with the best we have eaten anywhere in the world. The components of each dish were perfectly selected, and including some nuance (baby brussel sprouts) I would not have normall selected. The chocolate dessert we selected was fabulous as well. Eating here is pricey, but the food is excellent and the service is good, so give it a try.
(5)
Cindy D.
We absolutely loved our experience at Primo. All the staff were exceptional. They anticipated our needs. Two people in our party eat gluten-free and the bartender confirmed with the chef before we got to the table what items were gluten-free or could be adapted to gluten-free. The food was extraordinary. The quality of the ingredients they use in unsurpassed. We enjoyed local grouper. The sommelier took into account they types of wine we drink and was able to suggest a wine not currently on the menu which was fabulous. The only complaint was the cappucino was lukewarm due to the cups not being heated. Unfortunately we did not say anything to the server as we should have because I am sure they would have fixed the problem. The carrot cake was divine (and gluten free). The chocolate cake and mint gelato were excellent.
(5)
Michael C.
Tucked away on the JW Marriot and Ritz Carlton's beautiful property, Primo promises to deliver the most fresh and healthy menus. I only had the opportunity to have appetizers and drinks but that was enough for my appetite and wallet to handle. We shared crab cakes with an arugula and cucumber salad and a light dressing and I had a few cocktails. Between the two of us we dropped $50 just on appetizers and drinks. I wouldn't frequent Primo but it would be a way to spoil a girlfriend or impress a business partner, other than that its pretty overdone.
(3)
Lori S.
Great place for organic food. Vegetables are grown in the garden outside the restaurant. Vegetables were great. Fried green tomatoes were a treat. Chicken was a little over cooked but over all the meal was good.
(4)
K T.
Great food-great service. Chef table is a unique detail- but made it hard for group conversation. Nd being called a "chef table" I was expecting the chef to come out and greet us...but he/she never did. So I'm not sure why we had to pay a deposit for that table-not worth the extra cost. Otherwise- Excellent food .
(5)
Daryl G.
My wife and I live close and go several times a year and they always remember us and the food is always great, not traditional Italian by any means, but very good. You cannot beat the great service and interesting twist on Italian fair.
(4)
Nancy W.
I'd rate this one 4 if not for the tough lobster (see below) At the JW Marriott Orlando Grande Lakes. Melissa Kelly's "Primo" is the sister to her Rockland, Maine restaurant known for organic ingredients and support of sustainable agriculture. The Orlando Primo outpost includes an organic garden supplying much of the produce and herbs for the restaurant. The decor is upscale, comfortable and feels surprisingly intimate for its size. There are several dining areas with widely spaced tables that, while they are not shut off from each other, help create a romantic, intimate space. We both started with the Hammock Hollow Organic Seasonal Greens dressed with an aged red wine vinaigrette. The combination of greens was delicious and packed with flavor. It had that 'just picked' taste and didn't need anything more than the vinaigrette. I had the Sweet Pea Ravioli & Maine Lobster (English pea and mascarpone stuffed ravioli with pea tendrils & buttery lobster broth) for my entree. The ravioli and lobster broth was WOW WOW WOW! out of this world, but unfortunately the half-lobster tail and claw was tough and tasteless. My companion had two lamb chops (I'm sorry -- I didn't pay attention to the preparation) but since she wouldn't give me a bite, cleaned her plate and made these little "yum, yum" noises while eating, I know she was pleased. We ended the meal with dessert. L had the Warm Chocolate "Budino" Cake with coffee gelato and warm caramel (excellent!) and I had a panna cotta with pineapple mousse that was accompanied by a tiny coconut macaroon and a small piece of peanut brittle. The wee macaroon was kind of weird and too sticky, but both the panna cotta and peanut brittle were brilliant. Service was good and our thoughtful server, while she lacked confidence and was a bit too giggly, was very understanding about that fact that we were taking our time with dinner and didn't want to be rushed in any way.
(3)
Jeff B.
Excellent food -- very thoughtfully and professionally prepared. Elegant but casual setting. Professional service. And, just an elevator ride afterwards to get to bed...
(5)
Melissa C.
You're lucky--when you stay at the JW Marriott, you get not one, but TWO really genuinely great restaurants. They may be priced like hotel restaurants, but they certainly don't TASTE like typical hotel fare. I got a chance to dine at Primo recently. The reservations were booked for the night, so we decided to eat at the bar. This did not diminish the experience; the bar feels like a cozy dining space instead of a hurried service counter. They have these tasty, crispy little bread sticks that look like decor--but don't be afraid to eat them. They're tasty. The chef also sent out an amuse bouche: goat cheese with greens and mushrooms--that was incredibly tasty. I believe there was also pre-meal bread, but it wasn't terribly notable. My scallop dish was incredibly tasty. The scallops were large and cooked to perfection--but also seasoned to perfection. I've noticed that a lot of places go heavy on salting the scallops--but this is not one of them. The light cream sauce, delicate greens and pairing of truffles and other mushrooms gave the dish a robust flavor without having to rely heavily on the sodium to make up for any imbalance. For dessert: A simple berries-and-cream. It wasn't on the menu, but we asked if they had any fresh fruit dishes and they prepared this for us. It was simply exquisite--the whipped cream had hints of rich vanilla and went nicely with the martini-sized glass of raspberries, blackberries and blueberries. If you're trapped at a hotel, you could do MUCH, much worse than Primo (and its cousin Citron). I'd even go there if I *didn't* have to stay within the JW.
(5)
Carol K.
Having eaten at Primo several times during past trips to Orlando- on this visit, I was with a large group who just wanted a late night dinner of some fine food, great wine served to us in a lovely environment. We were seated at the "chefs table"; you know the one- right next to the open kitchen where we could watch the chefs preparing everyone's food. It was late but Primo was packed so we were lucky to even get a table without a reservation. Our servers came over immediately (including the manager at one point- that's how busy they were) welcoming us to Primo and taking our drink and water orders. Since it was late- we ordered simply. A couple of meat and cheese trays for the table to go with the great wine we were having as well as an entree. Funny- there were 7 in our group and 6 of us ordered the exact same thing- bolognese sauce over orichette pasta. The meats and cheeses were quite good, plenty to stave off the hunger of this convention weary crew. The bread basket was incredible- with at least three different kinds of bread, and softened butter I could have eaten the whole thing. As for the pasta- simple in it's presentation but made interesting with broccoli rabe added to the dish. Freshly shaved Parmesan finished it off. Primo uses locally grown foods and there is even a herb and vegetable garden on the grounds of the hotel that the chef uses in his entrees. In the past- I have had the salmon here as well as the pork saltimboca- both also very good. It may be a hotel restaurant, but the food, service and ambiance will have you thinking you are anywhere but in a hotel. Check it out the next time you are in town.
(4)
Frank R.
This isn't 5 stars by any stretch. Overpriced and pretentious menu. Had a very flavorless Pork dish with mashed potatoes. The only good thing was the bread they served with drinks. Decent service though.
(2)
Alex F.
This is a greta Farm-ti-table restaurant! Very trendy in side (typical contemporary) but the food is different. In most cases, it comes from a local farm which hosted (and I attended) Out Standing In the Filed in 2011.
(4)
Stella Y.
This restaurant is my favorite at the Ritz / JW Marriott Grand Lakes. Organic ingredients, innovative dishes, accommodating to diners' health-conscious requests, mellow yet sophisticated vibe. My colleague and I made reservations on a Thursday evening and it was pretty busy (without a reservation there's an hour wait). During the earlier months of the year, most of the clientele will be people on business in suits (so make note). It was hard to spot simple vacationers, but I hear it gets better during peak travel months, but note this hotel is a conference center through and through. Anyway, we started off with some mojitos, which were really yummy. For entrees, we had the pappardelle pasta with mushrooms and scallops, as well as the butternut squash ravioli with lobster meat. The first dish was a little lackluster even though I'm a big fan of all three: pappardelle pasta, mushrooms and scallops. I think everything tasted okay, it was just more an issue with texture. The pasta was pretty cold and tasted stale - not what I was expecting at all. The ravioli dish however, which was highly recommended by our awesome waiter Brian, was heavenly! It was absolutely delicious and I highly recommend it. They were incredibly generous with the lobster claw meat as well - there was so much lobster I was pleasantly surprised. If I ever go back to this JW, it'll be my first dinner stop.
(4)
Talisha M.
Primo magnifico!!! Impeccable service and great vibe. The dinner was incredible. The Foie Gras is one of the best I've ever had and the mushroom soup was wonderfully stacked with a variety of mushrooms...just superb. The scallops were cooked to perfection. And the dessert just was the icing on the cake but no cake here just pure puffs of deliciousnessnessnesnesnesses...the zeppoles nom nom nom. But they were too fluffy, lite, and almost guilt free unlike a real zeppole...not sure if that makes me happy or not. Why you sooo sad zeppole...you last little zeppole wanna join the party in my tummy...
(5)
Ray M.
Great menu of local options. It can be pricey, but the food is always good. It's located in the JW Marriott Grande Lakes so it is usually crowded with a conference crowd.
(4)
Becky C.
Food was very good. We enjoyed our evening there. Could someone please tell them their entire restaurant smelled like old grease. We needed to take our clothes and air them outside when we got home. This was a night when their celebrity chef Kelly was in the restaurant overseeing the operation. Could have rated it higher except for the penetrating smell.
(3)
Scott H.
The best secret restaurant in Orlando. Secret because you don't read much about it from locals and it's hard to find if you don't know where to look. Primo is located in the JW Marriott and though it is super expensive, it's well worth it. It's owned by famous chef, Melissa Kelly and they support organic, local foods. They even have their own garden right at the Marriott and other produce and meats are bought from local farmers. All the food is top notch and the menu changes daily, so there is always something new. We started with the antipasti ($16) and it was out of this world: three italian meats and imported cheeses, marinated veggies, homemade pickles, and eggplant and pepper salad, imported olives, and some crusty breads. My wife and I decided we would come back some night, sit at the bar and just order this. For the main course my wife got grouper and I got an incredible strip steak served with a potato pancake that was stuffed with, get this, short ribs! Now that's creative thinking. I also had a side of fresh steamed veggies. For dessert, we split the cannoli. I grew up eating cannoli from the North End in Boston. While these couldn't compete (and perhaps it's unfair to expect them to) Primo's version was quite good. Service, decor and quality of food were all spectacular. Helpful tip, valet park. Primo will validate your parking so you don't get charged the hotels $16/hr fee. Just be sure to tip the valet. Cheers
(5)
Abhijit G.
Fantastic place! Upscale ambiance, refined service, and excellent food. I was staying at the JW Marriott (which, btw, was fabulous) and dined here two nights in a row. The chef, as I I found out, is a past James Beard award winner. Deservedly so. I started with an exquisite glass of wine. Moved on to the foie gras, which was very good. For my main course, I had the grouper, which came on a bed of corn risotto. The combination worked wonders for me. Definitely will be back next time I am in Orlando.
(5)
Jesse D.
BEWARE---this place has gone way, waaaay down hill. We used to live in Orlando and ate here a couple of times when it first opened (about 10 years ago). That was right at the beginning of the whole "organic" movement and this restaurant was very interesting and new. The food was always good and service matched. We just visited last week and it felt tired and old. The decor has not changed in a decade and the place felt old and worn. There was a also a funky smell that seems to have developed (that I guess was new). Besides the smell, the other new thing was the staff (very young and inexperienced looking). This last time. the food was not at all good. I ordered a beet salad and it came loaded with peanut brittle (yes the candy). My salad was full of candy but was very lacking in beets (there were two tiny, tiny beets on my plate). My main dish came out ice cold. I sent it back and it returned to me luke- warm. My wife's pasta dish was completely inedible (and this is supposed to be an Italian restaurant). Also, we ordered pasta for my daughter off the kids selections and it was so spicy she couldn't touch it (the replacement dish of chicken fingers were deeep, deeep fried---so much for organic/healthy). Needless to say, we did not stay for dessert. But we still got stuck with a big check (way overpriced). Stay away from this place. Not what it used to be. Notice that many of the good Yelp reviews are from years ago. If staying at JW, go to Vineyard Grill or Normans at the Ritz (or off property). This place is coasting off it's location (in the middle of convention central) and the celebrity chef association (she probably steps foot in there like once a year).
(2)
William B.
Accessibility notwithstanding, this restaurant is the cream of the fine-dining crop. Although difficult to find (there are no signs anywhere), the parking is plentiful because of the location, and the restaurant validates (otherwise, you'll shell out $16 for an hour). The first stop in the restaurant should be the bar, where you'll find little bowls of almonds spiced with garlic, rosemary, olive oil, and something not quite identifiable. Try the Dark & Stormy - a precious find, due to the rare ginger beer ingredient. The bartender will be polite and extremely attentive (albeit, she should be, since you'll be the only one at the bar). The table will be private yet not isolated nor soundproof, unless you request the hut located in the back corner of the restaurant, wherein you'll be seated in a mahogany cubicle around a table-for-four. You'll find the appetizers exquisite in taste, and plentiful in portion. The meat & cheese platter comes highly recommended. The foie grais - stuffed quail is sweet, a little spicy, and fantastically flavorful and filling; although the quail came bone-in, the goose-liver stuffed bird is easy to maneuver. At the end of the meal, if you still have room, is a range of desserts that make ordering just one a difficult decision. The pumpkin cheesecake is a practice in perfect balance. My suggestion: take a group of friends. Everyone order something different, from appetizer, entree, and dessert, and pass them around for everyone to experience one bite. If you can find the restaurant, that is.
(4)
Michael T.
Excellent food (I had their spaghetti), excellent staff, and they were very accommodating. The drinks I had were fine, though I didn't too much enjoy their mojito. I think, however, it was just a preference type of thing. However, their Pumpkin Trio was so good, I came back to order it again a few nights later. A great dessert.
(5)
Felicia H.
Everything that hit the table was amazing. I will stay at the JW just to eat here every night.
(5)
Annette G.
I came to Primo for the kickoff dinner of the Eat Local event in Jan. The dinner was amazing, and perfectly paired with Primo, as that restaurant makes a point of utilizing local farms and gardens for their menu. We got to tour the herb and vegetable garden located on the grounds of the JW Marriot. Before each meal, a representative from the grower\farmer spoke about their operation followed by a run down from Chef Kelly about how they used the ingredients for each dish. It was an amazing event, and the food... the FOOD was DELICIOUS! My favorite dish of the night came from locally caught shrimp over artichoke and white bean filled agnolotti. It was heavenly. I really can't wait to come back to Primo to try items from their regular menu! For more info on the dinner and pictures, check out my blog post burgersandbarolo.blogspo…
(5)
Ashley L.
GREAT date night (in our case Anniversary!) dinner spot. Romantic and classy without being stuffy, a very wam feeling. I got the Grouper, hubby the pork picatta - both were great. Carrot cake for dessert is FABULOUS - light yet so savory. Sure, it's pricey (it's not chili's folks) but I didn't feel totally ripped off either for a special occasion. Give it a try!
(5)
Dani L.
We recently ate at Primo for dinner while staying on property. AMAZING dining experience. We each had different salads - very unique ingredients used in both and delicious. We were treated to a small pasta, shrimp scampi style and not on menu that was out of this world. Dinner was Pork Saltimbocca and Salmon - the pork could have passed for VEAL - pounded super thin and very tender in a wonderful sauce. Salmon was very well prepared also. For dessert we splurged and ordered zeppolis - super fresh and piping hot with cinnamon sugar sprinkled on top. Nice wine menu selection - helpful staff and very attentive management! Would absolutely look forward to next chance we can dine there. Highly recommend.
(5)
Elizabeth G.
My husband and I went here for our wedding anniversary. Great restaurant, great food, nice waitstaff. I got the pasta and my husband got the steak. Food tasted fresh! Steak was tender and juicy. Pasta wasn't overcooked. Dessert was great as well! Between two glasses of wine, appetizer, 2 main dishes, and 2 desserts, our bill was about $155 (not including tip). Not something we would do all the time, but great for special occasions. We'll definitely go back!
(5)
Renee W.
We were pleasantly surprised at Primo as we have not always had the best food while staying in a JW Marriott in the past. The food was truly wonderful. The wine service was pretty good as well. We would definitely return to Primo
(4)
Tom W.
Very enjoyable food... I normally avoid hotel restaurants ... but went to Primo with a conference group. Well worth it ... I had the pork medallions and they were done perfectly. My wife had the strip steak and it too was excellent. Good selection of wines, and the fresh herbs make a big difference. Probably the best restaurant in the Marriott / Ritz Carlton complex.
(4)
Alex G.
Amazing cuisine, pure and simple. The ingredients were farm fresh as advertised, with a huge selection of organic products. Loved the octopus salad (wow!), and the stone crab claws were huge. Oysters were fresh and cold. The meat sauce pasta with ricotta was decent, but I couldn't find any ricotta in it. Lamb rack with Moroccan rub was a table favorite, and both fish dishes were eaten completely - nothing left over. The deserts were incredible, as well. Add a great, large wine list, and professional service, and you have a five star dining experience.
(5)
Tim B.
The hotel in which the restaurant resides was beautifully decorated for Christmas, so this really added to the ambiance. The restaurant was romantic and quiet, which made it easy for my new bride and I to converse. The entree selection was very interesting, making it very hard to decide what to try. My wife and I are somewhat adventurous foodies so we like to try different things. The meals we selected were on par with the best we have eaten anywhere in the world. The components of each dish were perfectly selected, and including some nuance (baby brussel sprouts) I would not have normall selected. The chocolate dessert we selected was fabulous as well. Eating here is pricey, but the food is excellent and the service is good, so give it a try.
(5)
Cindy D.
We absolutely loved our experience at Primo. All the staff were exceptional. They anticipated our needs. Two people in our party eat gluten-free and the bartender confirmed with the chef before we got to the table what items were gluten-free or could be adapted to gluten-free. The food was extraordinary. The quality of the ingredients they use in unsurpassed. We enjoyed local grouper. The sommelier took into account they types of wine we drink and was able to suggest a wine not currently on the menu which was fabulous. The only complaint was the cappucino was lukewarm due to the cups not being heated. Unfortunately we did not say anything to the server as we should have because I am sure they would have fixed the problem. The carrot cake was divine (and gluten free). The chocolate cake and mint gelato were excellent.
(5)
Michael C.
Tucked away on the JW Marriot and Ritz Carlton's beautiful property, Primo promises to deliver the most fresh and healthy menus. I only had the opportunity to have appetizers and drinks but that was enough for my appetite and wallet to handle. We shared crab cakes with an arugula and cucumber salad and a light dressing and I had a few cocktails. Between the two of us we dropped $50 just on appetizers and drinks. I wouldn't frequent Primo but it would be a way to spoil a girlfriend or impress a business partner, other than that its pretty overdone.
(3)
Lori S.
Great place for organic food. Vegetables are grown in the garden outside the restaurant. Vegetables were great. Fried green tomatoes were a treat. Chicken was a little over cooked but over all the meal was good.
(4)
K T.
Great food-great service. Chef table is a unique detail- but made it hard for group conversation. Nd being called a "chef table" I was expecting the chef to come out and greet us...but he/she never did. So I'm not sure why we had to pay a deposit for that table-not worth the extra cost. Otherwise- Excellent food .
(5)
Daryl G.
My wife and I live close and go several times a year and they always remember us and the food is always great, not traditional Italian by any means, but very good. You cannot beat the great service and interesting twist on Italian fair.
(4)
MICHELE M.
Mushroom tagliatelle was to die for! Mini scallops and fresh housemate pasta... You can also order 1/2 orders of pasta dishes. Bucatini for the kiddo at $9 not bad, ESP since my picky eater ate most of it! Great service and a must try if you're close to Marriott Property.
(4)
Mike L.
Was very disappointed after reading some of the glowing reviews and seeing the beautiful location when we arrived. The grilled calamari was delicious, but have had better. It was simply grilled over greens without any other flavoring or sauce to compliment it. The main courses were the biggest disappointment! I had the grilled snapper that was supposed to come in a tarragon light tomato sauce. Might as well have just said 'tomato sauce'. No hint of tarragon to be found there. The truffle pappardelle was even worse off. There was NO flavor of truffle anywhere to be found in this dish. The pieces of black truffle on the plate, when eaten alone to see, tasted more like a turnip. Truffle is a very aromatic flavoring that can be over powering in the slightest amounts. This was none existent! We mentioned this to our server to pass along to the chef.....no reply what-so-ever from the kitchen. Oh well, I'd skip this place and find better in Orlando.
(2)
Dave W.
LOve this place, great atmosphere. Great service! and a very cool and eclectic menu. The overall experience is worth the trip. No beginners here
(4)
Robert A.
Great authentic ambiance. Fantastic appetizers and main fare. Service a little "overwhelmed", but it was Saturday night. Can't go wrong here.
(4)
Nancy W.
I'd rate this one 4 if not for the tough lobster (see below) At the JW Marriott Orlando Grande Lakes. Melissa Kelly's "Primo" is the sister to her Rockland, Maine restaurant known for organic ingredients and support of sustainable agriculture. The Orlando Primo outpost includes an organic garden supplying much of the produce and herbs for the restaurant. The decor is upscale, comfortable and feels surprisingly intimate for its size. There are several dining areas with widely spaced tables that, while they are not shut off from each other, help create a romantic, intimate space. We both started with the Hammock Hollow Organic Seasonal Greens dressed with an aged red wine vinaigrette. The combination of greens was delicious and packed with flavor. It had that 'just picked' taste and didn't need anything more than the vinaigrette. I had the Sweet Pea Ravioli & Maine Lobster (English pea and mascarpone stuffed ravioli with pea tendrils & buttery lobster broth) for my entree. The ravioli and lobster broth was WOW WOW WOW! out of this world, but unfortunately the half-lobster tail and claw was tough and tasteless. My companion had two lamb chops (I'm sorry -- I didn't pay attention to the preparation) but since she wouldn't give me a bite, cleaned her plate and made these little "yum, yum" noises while eating, I know she was pleased. We ended the meal with dessert. L had the Warm Chocolate "Budino" Cake with coffee gelato and warm caramel (excellent!) and I had a panna cotta with pineapple mousse that was accompanied by a tiny coconut macaroon and a small piece of peanut brittle. The wee macaroon was kind of weird and too sticky, but both the panna cotta and peanut brittle were brilliant. Service was good and our thoughtful server, while she lacked confidence and was a bit too giggly, was very understanding about that fact that we were taking our time with dinner and didn't want to be rushed in any way.
(3)
Jeff B.
Excellent food -- very thoughtfully and professionally prepared. Elegant but casual setting. Professional service. And, just an elevator ride afterwards to get to bed...
(5)
Vanessa V.
Seriously impressed with this elegant yet casual dinner spot in Orlando. Probably the yummiest octopus I've ever had. Local Florida octopus! Plus local rabbit, Florida grouper, veggies from their own garden and great wine selection.
(5)
Scott H.
The best secret restaurant in Orlando. Secret because you don't read much about it from locals and it's hard to find if you don't know where to look. Primo is located in the JW Marriott and though it is super expensive, it's well worth it. It's owned by famous chef, Melissa Kelly and they support organic, local foods. They even have their own garden right at the Marriott and other produce and meats are bought from local farmers. All the food is top notch and the menu changes daily, so there is always something new. We started with the antipasti ($16) and it was out of this world: three italian meats and imported cheeses, marinated veggies, homemade pickles, and eggplant and pepper salad, imported olives, and some crusty breads. My wife and I decided we would come back some night, sit at the bar and just order this. For the main course my wife got grouper and I got an incredible strip steak served with a potato pancake that was stuffed with, get this, short ribs! Now that's creative thinking. I also had a side of fresh steamed veggies. For dessert, we split the cannoli. I grew up eating cannoli from the North End in Boston. While these couldn't compete (and perhaps it's unfair to expect them to) Primo's version was quite good. Service, decor and quality of food were all spectacular. Helpful tip, valet park. Primo will validate your parking so you don't get charged the hotels $16/hr fee. Just be sure to tip the valet. Cheers
(5)
Marissa A.
Wow. The ambiance and service are impeccable. And the food is delicious! Such a wonderful win-win situation! The premise of this restaurant is that they serve organically, freshly grown vegetables from their garden right on the property of the resort! We were seated in a cozy booth and ordered drinks. A complimentary appetizer came along with our order of the grilled assortment seafood appetizer. I immensely dislike it when seafood is over cooked BUT Primo grilled their seafood to perfection. For entrees, my boyfriend had the duck. The meat was succulent and savory. The portion was just enough to be comfortably full (so he says!). I had the lamb which was cooked to my liking. It was not a lamb chop - they were served in medallions. And the service was amazing. Without even asking, we had our soft drinks refilled (yes, soft drinks bc we gave up alcohol for Lent!) and our were plates cleared very inconspicuously. Too full for dessert, we were given a complimentary 'sweet plate' with a pair of chocolate covered hazelnuts, jellied lemon rinds, and 2 other sweet treats that escape my memory. A fun side note: there was a decorative red meat cutter on the floor and they actually used it to slice prosciutto - just a cute touch.
(5)
Dominic B.
I'm a local and live all of 10 miles from the JW Marriott/Ritz super complex that houses Primo. One of our FAVORITE things to do is have a "staycation" at this wonderful hotel for a night (I work for Marriott, in full disclosure). An integral part of each staycation is dinner at Primo! I'm a very big fan of this place. The organic/fresh aspect works so well with their dishes, and I've tried almost all of the staples (though the menu changes very frequently) and have loved every one. When family visits, I put them up here and we have dinner at Primo and everyone LOVES it! Service is excellent, the ambiance is very nice, and the food is SO good! They also have a nice wine list with some interesting finds. This is what us locals call an "expense account" place as it's not cheap, and is aimed at business/convention visitors who can expense these "business meals." BUT - don't let that scare you away. It's very very well done in all respects and worth at least one visit. For a fun evening go for an evening stroll around the grounds (beautiful) and then have a cocktail and perhaps a few bites of sushi in the lobby bar. Then head to dinner for your RESERVED table at Primo. After dinner, stroll outdoors to the firepits and enjoy a nightcap or two. You can't go wrong here but bring your wallet!
(5)
ArvidK O.
We were promptly seated in a very comfortable wrap around booth. The service was very professional and he made some excellent suggestions. The Italian bread and olive oil served was among the best we have had anywhere. We shared an antipasto plate that consisted of small portions of Iberica Ham, Mortadella, Salami, 3 cheeses, house cured olives, pickled eggplant, pickles and croutons. We also shared a farm fresh salad that was ample for 2 people. I had the duck breast and Pat had the grouper. Both were excellent and the presentation was outstanding. We shared the chocolate chess pie for dessert. this was the only shortcoming of the meal. It was more like a chocolate meringue than chess pie. I told the waiter that they should remove this from the menu. The presentation was outstanding though.
(5)
Melissa C.
You're lucky--when you stay at the JW Marriott, you get not one, but TWO really genuinely great restaurants. They may be priced like hotel restaurants, but they certainly don't TASTE like typical hotel fare. I got a chance to dine at Primo recently. The reservations were booked for the night, so we decided to eat at the bar. This did not diminish the experience; the bar feels like a cozy dining space instead of a hurried service counter. They have these tasty, crispy little bread sticks that look like decor--but don't be afraid to eat them. They're tasty. The chef also sent out an amuse bouche: goat cheese with greens and mushrooms--that was incredibly tasty. I believe there was also pre-meal bread, but it wasn't terribly notable. My scallop dish was incredibly tasty. The scallops were large and cooked to perfection--but also seasoned to perfection. I've noticed that a lot of places go heavy on salting the scallops--but this is not one of them. The light cream sauce, delicate greens and pairing of truffles and other mushrooms gave the dish a robust flavor without having to rely heavily on the sodium to make up for any imbalance. For dessert: A simple berries-and-cream. It wasn't on the menu, but we asked if they had any fresh fruit dishes and they prepared this for us. It was simply exquisite--the whipped cream had hints of rich vanilla and went nicely with the martini-sized glass of raspberries, blackberries and blueberries. If you're trapped at a hotel, you could do MUCH, much worse than Primo (and its cousin Citron). I'd even go there if I *didn't* have to stay within the JW.
(5)
Carol K.
Having eaten at Primo several times during past trips to Orlando- on this visit, I was with a large group who just wanted a late night dinner of some fine food, great wine served to us in a lovely environment. We were seated at the "chefs table"; you know the one- right next to the open kitchen where we could watch the chefs preparing everyone's food. It was late but Primo was packed so we were lucky to even get a table without a reservation. Our servers came over immediately (including the manager at one point- that's how busy they were) welcoming us to Primo and taking our drink and water orders. Since it was late- we ordered simply. A couple of meat and cheese trays for the table to go with the great wine we were having as well as an entree. Funny- there were 7 in our group and 6 of us ordered the exact same thing- bolognese sauce over orichette pasta. The meats and cheeses were quite good, plenty to stave off the hunger of this convention weary crew. The bread basket was incredible- with at least three different kinds of bread, and softened butter I could have eaten the whole thing. As for the pasta- simple in it's presentation but made interesting with broccoli rabe added to the dish. Freshly shaved Parmesan finished it off. Primo uses locally grown foods and there is even a herb and vegetable garden on the grounds of the hotel that the chef uses in his entrees. In the past- I have had the salmon here as well as the pork saltimboca- both also very good. It may be a hotel restaurant, but the food, service and ambiance will have you thinking you are anywhere but in a hotel. Check it out the next time you are in town.
(4)
Frank R.
This isn't 5 stars by any stretch. Overpriced and pretentious menu. Had a very flavorless Pork dish with mashed potatoes. The only good thing was the bread they served with drinks. Decent service though.
(2)
David M.
We were surprised and delighted to find Primo here on our vacation! The food here is terrific and in keeping with the original restaurant in Rockland. We were taking our daughter out for her birthday on her make-a-wish trip and the outpouring of support & joy from the staff was amazing. We had an incredible time and will go again every chance we get in Florida and Maine.
(5)
Duke B.
This place is awesome. If your not staying at the hotel they will validate your parking which is nice because it's 18$ otherwise. Back to the point though... The food was amazing, service was great, atmosphere was 10/10. I was in Florida for 2 weeks, ate out almost every night and this was possibly the best meal we had. Yes it s not cheap but it's at the jw Marriott what do you expect. This place was great!
(5)
Stacey W.
Let me start by saying, we have heard amazing things about this chef including her being a James Beard Award winning chef. Being that we are foodies this is an exciting moment for us Floridians (considering most Florida restaurants do not recieve accolades). Unfortunately this experience was a complete miss. We arrived an hour early for our reservation and decided to have a drink at the bar, the bar was packed so we decided to go to a bar down the hall(in hind sight of would have been nice if the host would have taken a phone number and called us when our table was ready but either way no problems)! We were seated towards the back in a large booth. The decor of the restaurant is dated, the lights were very bright and we were sitting under a loud speaker that was playing pop music. My husband and I were hoping to have a romantic dinner but the atmosphere was just not helping. The restaurant was FULL of kids (we have 3 of our own so that is ok and considering it is in a hotel and its summer that is understandable). We mentioned the music to our waitress several times and she sort of laughed it off(we would have loved for her to rectify it, but I guess not). We were excited to try many of the things we had seen in the yelp reviews but unfortunately many were not available. The restaurant has a farm to table philosophy and grows much of there produce on site or it is purchased locally. I love this concept. We decided to order a lamb salad to start, it was delish. For our entrees I ordered pasta with a fresh mushroom ragu. My husband ordered lamb ravioli. Both were completely dry (maybe a teaspoon of sauce on the bottom of the plate and my pasta had soooooo much grit from the mushrooms it was uneatable). The waitress asked if we liked it and we said they were ok but she should have pressed considering neither of us ate our dinners. For desert we order the chocolate cake which was like many molten lava cakes I have had in the past. Also we brought our own wine and it was slightly warm when we arrived. They supposedly chilled it for an hour while we were waiting to be seated. When we arrived at our table it was sitting in a bucket of Luke warm water. We had to ask them several times to chill the wine and eventually we drank it hot! This is a constant issue in restaurants........contrary to popular belief red wine SHOULD be chilled. Will not be returning!
I'm a naturally fast eater. If a bite is so good I put my fork down, you know bells are going off in my head. I think I ate most of the meal with my eyes closed and fork paused by my plate with the Westminster Bell Choir residing in my head. It was a GORGEOUS meal. Completely unforgettable. Right off the bat, my eye caught the perfect appetizer. Foie Gras Two Ways. There is a special spot in my heart for well-prepared foie. I mean, my husband has perfected searing foie for me on special occasions - I love it THAT much. And to have two preparations provided to me? Was this heaven? Again, perfect appetizer. For the main course, I chose what our server referred to as their specialty - the Sauteed Scaloppine of Pork Saltimbocca. This dish was nothing short of elegant. The pork was tender and the mushroom-madeira jus with the garlic mashed potatoes - just MUAH! Rich and comforting, I'd be hard pressed to order something new on a return visit. There was a comment from the table on the salt content of this dish. Sure, the prosciutto added a salty-ish edge to it, but I would not say it was overbearing in the least. If you, however, find yourself to be sensitive to salt, this would be good to note. Dessert. Oh, the dessert! We ordered a bowl of zeppole with seasonal sauces for the table. Who doesn't love a donut? However, one of my colleagues and I couldn't pass up the goat cheese cake with local honey gelato. And boy are we so glad we didn't. Neither should you.
The restaurant is beautiful and the service is impeccable. That said the restaurant is listed as casual but I heard the host make a comment as my husband shuffled out in his sandals. That was all he brought and we dined early. This is a resort hotel and I did notice other people dressed in a cotton shirt as my husband but I felt embarrassed and this left a bad "taste" in my mouth. We had the anti pasta misti ($17) which was a wonderful and varied selection. This was an appetizer that could easily be shared by 4 people. Both my husband and I had the pork saltimbocca ($36) which was tasty and you get a large portion. The mushroom gravy is the star here. My husband did not like that the spinach was layered in with the mashed and pork. The desserts were cryptic. The fig cobbler was really a bread pudding according to our waiter. The zeppoles were just ok so we left some on the plate. The lemon Napoleon seemed to be the winner. The dessert selection was just ok. The signature dessert is cannoli, but I don like marscapone cheese.so we went with the seasonal selections. For about the same money I would recommend Norman's in the adjacent hotel over this restaurant. They give you more of a reason to dress up. The food is fantastic and they really make you feel special.
(4)
Jose G.
I enjoyed very much my dinner at Primo. I ordered a swordfish filet which came with a delicious seafood broth with pieces of grilled octopus, shrimp and pancetta... Delicious combination. Friendly staff and nice ambiance at bar.
(5)
Ken P.
Excellent service and excellent food. Very nice atmosphere . The cavitelli were great.
(5)
Flagler G.
This is a magnificent restaurant. But I have to give this place a HUGE negative review for their treatment of locals. Let me say first that my mother and I were the FIRST customers to walk into this restaurant over 10 years ago. When I say to eat at the bar, the waiter asked me for my room number. I told him I was local, and he said, in order for him to serve me, he had to take a credit card IN ADVANCE , and charge it for $150!!! All this because I am not a guest??? SHAME ON YOU MARRIOTT!!! Its disgusting that you think so little of locals that you do this to people. Well, guess what, you also just ticked off a well known member of the meeting industry. Not only am I going to share this here, but I'm going to share it with 5,000 members of the meeting industry. What a piss poor way to treat people.
(1)
Reid E.
Date: Saturday, November 8, 2014 Pros: casual dress code, nice atmosphere Cons: meal didn't justify the price The dress code is a bit more relaxed vs. Normans over at the Ritz. Jeans with a nice shirt is fine. Saw more kids here too. You're at a resort hotel, so expect some outrageous pricing for things like salads and drinks. Waitress brought out a Smoked Grouper shooter courtesy of the chef. Yes, shooter as in a shot glass. Was savory and tasty, but I couldn't help be reminded of Dan Ackroyd's classic skit about the Bass-'o-Matic. I was disappointed with the Chicken alla Diavito. Basically grilled chicken thighs. Didn't taste like it had been brined or tenderized. Not even much gravy or sauce for the biscuits. Wife had the Blackened Grouper with Lobster. Presentation was great and she loved it. We've found that your best bet is ordering seafood dishes at the restaurants at this resort. At the end of the evening, we felt the price didn't justify the experience. Perhaps a different meal on a different night might.
(3)
Mike M.
Incredibly creative and imaginative dishes. You can sense a real passion for inventing unique flavors that continue to surprise throughout the meal. The environment is elegant yet manages to be very comfortable and relaxing. Love the open kitchen concept. It feels like you are sitting in the chefs own kitchen and he is cooking just for you. The staff is very friendly, responsive, and knowledgeable. This place is a real gem, well worth a visit whether you are staying at the JW or not. I believe they source most everything local and grow most of their own produce. The wine list has some very good, distinctive choices for diners like me who typically choose to order by the glass. From the bread, to appetizers, salads, entrees, and desserts, everything had such wonderful imagination to it, it really made the entire experience delightful.
Sooooo does anyone else get tired of the bullshit 2 star commenters that talk about how great the food is, how wonderful the service is but how it's really expensive? I do! I went, I stayed, I dined and I enjoyed. Solid 4 maybe even a 5. For some reason this restaurant gets a bunch of pretentious diners that think because they are staying at the JW or the Ritz (on their companies dime) that their salmon doesn't stink. I find these people are unfair in their ratings and don't appreciate the fine food this place delivers. Service was fine, we had no reservation (there were 4 of us) and we ate in the bar area, not at the bar. Amazing starters, dinners and desserts. Don't be so stuck up and enjoy this restaurant.
(4)
Nik N.
For my last night on vacation, my husband and I decided to eat at Primo since it was nearby (we're staying at the Ritz). We had the Cape Cod oysters, salad of primo lettuces, rabbit cavatelli, and pork chop. Everything was fantastic. My only complaint is the price. $12 for a few pieces of organic lettuce is a little ridiculous... But I'd recommend the restaurant for a special occasion.
We were staying at a hotel on property, but walked over to Primo as the menu looked promising. We checked in late, we had no reservation and Primo accommodated us immediately with no down the nose glances, a plus for them in my book. We were dressed in jeans, heels, blazer (me) khakis, collared shirt (hubs) and we felt comfortable. Very good selection of wines by the bottle, and acceptable wines by the glass. Gave up on finding a half bottle. I wish they had featured wines by the glass. This is a tough one for me, hubs prefers cocktails to wine, so I often end up with a crappy glass of wine unless I want to take home 3/4 of a corked bottle. Spending a sum of money on a bottle isn't fun when it's not shared with friends. There was only one Spanish red by the glass, but it was complex and had a nice finish. I started with the tomato bisque, served with a tiny grilled cheese and some olive oil for garnish, it had a good flavor and texture and was heated to the proper temperature. I enjoyed the tilefish with grits and tasso ham served with a few shelled, head on shrimp and it was fantastic. Never, ever be afraid of head on shrimp, they give a dish a lot of flavor, and are easily removed with your fork at one fell swoop. The enire meal was delicious. Hubs enjoyed his salmon and I got to eat some of the brussels and wilted greens served with it, fresh and yummy! I love vegetables, thank you Primo for serving the teeny, tiny new brussels, not the large ungainly ones. Service was prompt without being overbearing, used silver was cleared and the placesetting reset. Hubs noted that they replaced an entire placesetting for him, although he did not have a first course, which he felt was wasteful of both economic and environmental resources. The table was not crumbed, but we weren't too crumby and I didn't hold it against my server. We were offered all courses, although not coffee. We declined dessert, but hope to have some this weekend when we return.
(5)
Jill H.
Was really looking forward to great meal while staying at the JW since the many times I've been we have left the property because their food is not what it's worth. Once again another very disappointing meal. I ordered the grouper which seemed to be just pan fried with a little olive oil and no flavor, could have made this at home myself for a fraction of the price. My husband ordered the sea bass which we could have had deboned but our lovely waitress did not inform us of that and he ended up in the hotel room in the middle of dinner to pick bones from his teeth. The staff was not accommodating what so ever and the waitress kept walking past our table because she didn't want to deal with the problem. Once again JW guess your only good for the lazy river and not the food. If you stay here do yourself a favor and go to restaurant on Sand Lake 10 mins away you won't be disappointed.
(1)
Lisa B.
Yum! We visited Primo for a company dinner, and we were not disappointed! The mussels were fresh with tasty broth. I ordered the arugula fettuccine for my entree and loved it. It was very rich without being "heavy". My colleagues enjoyed their meals as well. (I believe many of them ordered the duck and a few ordered the steak.) The lowlights of the night were the s'more desserts and mojitos. My group really disliked the s'more dish, and we were later told that it's being taken off the menu due to poor reviews. (This would have been nice to know earlier, right?) The mojitos were inconsistently made and a little too sweet at times. I really like how intimate the space felt while still accommodating large groups. The prices are a bit steep, and if you're a "true" foodie you might not fall in love, but it's a nice place for a treat.
(4)
Dave L.
Hmmm, where do I begin? It was my wife's birthday and I wanted to spoil her during our trip to Orlando so Primo came to mind. 6pm reservations, we were escorted on a nice wrap around booth with a view of the outside. The hostess and overall staff at this location is 5 star. So good, that it would not of surprised me if they offered a foot massage to my wife during dinner. 5 stars. Let's start with my meal. I had the braised rabbit dish. Growing up with my old German heritage this course was rather abundant during my youth. OK, maybe it isn't German heritage and being a West Virginia Hillbilly, rabbit, opossum, coon, and 2 day rule road kill is considered normal, lol. Back to serious. My dish was a full 5 star! All the way around. Folks, rabbit is hit or miss. Cooking this dish properly takes practice. Rabbit can dry out very fast, in my opinion it is not the easiest thing to cook. To be honest, this was the best dish I have had in many moons, topped off with a potato in a sauce to die for. Add some Catena Malbec and I was a very happy camper. Now for my wife's, dish. Sorry but this is where the deduction of one star came into play. This is not being critical but hopefully if the Restaurant reviews Yelp they can take this as some constructive criticism. My wife had the shrimp and pasta dish. Complete with a glass of Riesling. She was loving the shrimp, cooked again to perfection. The sauce? Outstanding. The deduct? The pasta was not fully cooked nor stirred. Half of the dish was clumped together. The wine, well good but having broken cork pieces in your glass twice is not perfection. Sorry, again not trying to be rough but at $200.00 + for a two person dinner one expects no error. Of course they swarmed us with apology, topped it off with a special on the house desert from the pastry chef for my spouse! Because of the dish error and cork issue I had to deduct one star, but Primo is a restaurant to patronize. You will drop large coin, but it is a very nice place.
(4)
Piper W.
We had a couple of meals here and liked it both times. The service was very attentive and good. The Farmers salad was really tasty. Local baby greens, frise, freshly made warm croutons, a soft cooked egg, and deliciously flavored pork- I think it was lardo? Shaved hard cheese with a light vingarette melded wonderfully. The assortment of fresh baked bread was amazing (French, focaccia and dark levain, the levain being my favorite). The olive oil they serve it with is so fruity and delicious! I really enjoyed the salmon with fiddlesticks and Lima beans. The periogis under them were not phenomenal but the dish was still very good. They warn you that the fish is cooked medium rare which was fine by me, but mine was actually medium which was fine- still tender and delicious but if you prefer it to be less cooked, be sure to tell them. The striped bass is local and a thick cut, well cooked and seasoned. It comes on a bed of delicious English peas and cooked romaine. It was weird that it had 2 cheese flavored tater tots on it but don't let that deter you- the rest of the dish was excellent. The ravioli were amazing- highly recommend them! The truffle and mushroom pappardelle was good but as another person mentioned, the truffle flavor was almost non existent despite having shaved truffle on it. It was saltier than the ravioli which was perfectly seasoned. The the pork loin dish (can't remember the name) is one of their specialties and it was good but a little on the salty side. The mashed potatoes with it were excellent. Always too full to try dessert. Oh, and the unsweetened iced tea is a cinnamon flavored which is actually quite nice.
(4)
Patt C.
What a place! A Melissa Kelly property in the JW Marriott Grande Lakes hotel. Having read all the Yelp reviews, we were aiming for the bar to sample the olive oil-rosemary-garlic almonds. Somehow, we got the restaurant bar confused with the lobby bar, so we went to the lobby bar in error . . . the nut offerings there were uninspired. BIG FAIL on our part! I soooo want to go back for those stinkin' almonds!! Upon arrival, with a reservation, we were early. No problem. It was my birthday. EVERYBODY knew it was my birthday. Hostess. Woman who took us to our booth. Water person. Server. I'm sure the vacuum person and the janitor knew, too. Upfront there is a massive table of breads (all prepared and baked on-premises), so beautiful and flour-dusted, with a bread-man cutting and preparing baskets for the tables. Also a massive table with a carver for the charcuterie. What eye-candy walking to our booth. This place is beautifully appointed, with cubbies over the watch-the-chefs-cook area each housing a gorgeous piece of hand-blown glass . . . vases, works of art, whatever you want to call them . . . they're deliriously beautiful. Go look at the website, which doesn't do them justice: bit.ly/s76mm2 . At the booth was a birthday card personally written: We are so honored you chose to share your special day with our Primo family! We wish you a very happy birthday! ENJOY!! The menu was personalized with "Happy Birthday, Patt." What a nice touch! The bread basket was full of three different breads served with an incredible olive oil the likes of which I've never tasted. All breads were full of flavor and toothsome/rustic wonderfulness! Just as we sat down, we got a gift from the chef: amuse bouche. A lovely mouthful of tasty deliciousness to whet our appetites! We ordered a light, fruity Reisling and two appetizers to share: duck confit and a fried mussel/calamari/shrimp combo in a cone with sauce on the side. I've NEVER had duck, and this duck confit was delicious. We got a thigh and a leg and greens that were a perfect combination of rich and snappy, along with black rice! The duck was cooked per the chef's specs, and it was lovingly medium-rare . . . just sumptuous! The fried seafood was light, airy, not grease- or oil-bogged and tasted like itself. What a wonderful dish! The sauce didn't overpower. Entrees: OK, I went for the duck, which was beautifully sauced and sliced, medium-rare to rare (I left it to the chef when the server asked how I wanted it cooked.). Dining partner got a pasta dish that he enjoyed. The pasta was lasagna-width, but it was gray. Flavorful. Filling. After entrees, out came a chef special: Happy Birthday written in chocolate on a beautiful rectangular white plate with crystalized orange peel, crystalized ginger, dark-chocolate-dipped guava and milk-chocolate-dipped some other fruit. It was beautiful. And sumptuous. An amazing finish to an amazing dinner and total experience. Thank you, Primo, for such a wonderful birthday celebration!!!
(5)
Antonio M.
Well the service was horrible this time at the counter, the lady at the register was much more interested in counting the registers out two hours before closing. She wasnt helpful in anyway and I felt rude as well. I dont mind the Phildelphian food but the attitude can be checked at the border.
(3)
Nick V.
Primo is incredible, with produce grown behind the restaurant and a focus on locally sourced ingredients this is a place is truly magnificent. Ever since I saw the Rockport location on No Reservations I've wanted to go to this place, so when I was at a conference at the Ritz I jumped on the opportunity. Owned by Melissa Kelly this restaurant serves a combo of new american and italian/french. We had the antipasti first, assorted meats and cheeses were of incredibly high quality, about as good as Italy, and I go there twice a year. Farmers Salad was amazing, and big enough to split, a perfectly poached egg goes on top and adds to the amazing yet simple flavors. The duck was top notch, perfectly prepared as well as the Red Snapper. Anyone who says the price is too high is crazy, you don't get a food experience this good many places, go!!!
(5)
Elizabeth R.
We enjoyed our meal here...because we live in Gainesville and have very slim pickings. We had higher expectations for this restaurant though, especially for the price. Some things were better than others. They serve really nice olive oil with their freshly made bread. I really liked the Primo Salad, the lettuce was fresh and the dressing was good. I got the snapper as my entree, it was cooked perfectly and I loved all the components on the dish, although the fish could have been fresher. My fiance got the fois gras torchon to start, the torchon itself was good, but the other components on the dish didn't really go well with the fois gras. The chef was trying too hard with the fois gras, gingerbread just doesn't go with it. He got the duck breast for his entree and he liked it, but he thought my fish dish was better. They are trying to be a 5 star place with the amuse bouche, but things could be improved. If this restaurant were cheaper I would have given it a 4 star, but for the price its really a 3 star.
(3)
Bonnie O.
Excellent dinner here. I had the Saltimbocca and my husband had a NY Strip. The butternut squash and lobster ravioli was exceptional. We also had great service.
(4)
Ping P.
Title: How Primo loses $140.00 in dining revenue. I am here on business and staying at the Ritz. I thought it would be nice to do something different and so I called over to Primo to get a reservation. The (presumably) hostess who answered the phone was very nice until I requested a table for one. Long pause...oh...one? She asked , followed by I'll have to check with the host. After being put on hold for about 5 minutes (seriously I thought about hanging up..but I really wanted to try this place) She came back with - The host says we can seat you at the bar, it is the same menu. I repeated that I preferred a table. She paused again and said that the bar really is comfortable. I hung up on her. Really?! I can't believe they have some weird policy around single diners. This is conference central around these parts - so there are lots of us 'loners'. I took my business to the Vineyard Grill at the Ritz - enjoyed outstanding service and a memorable meal at a beautiful table and dropped $140 and change on dinner and wine pairing (for ONE!)
(2)
Marissa B.
We have been staying at the JW Marriott for the past week and had dinner at Primo last night before heading home. We had the most excellent food, service, and wine of the entire trip. We sat at the bar and William was our bartender/server and he was awesome! He was so friendly and very well informed on wines and ingredients used in the dishes. I have a gluten allergy and they were beyond accommodating to my dietary restrictions and created the most amazing pasta dish I've ever had!!! They even brought my "taste from the chef" on an endive instead of the cracker. My boyfriend was beyond pleased with his meal as well and we will definitely be going back if we are ever in Orlando again. Thank you!!!
(5)
Shelby S.
Excellent, excellent food. However, two hours is too long to wait to get food, especially in a restaurant that's not crowded. This may be one of the freshest restaurants I've ever dined at.
(4)
Nick D.
Really good food, but really expensive. I stayed at the JW Marriott (where the restaurant is) while traveling for work. The decor is very upscale and the waiters were very friendly and helpful. The food was definitely above average. Like many Italian spots, they gave you bread and olive oil to start. The bread was good, but the oil was fabulous. I hate when you go to a place that gives you weak dipping oil. The stuff at Primo is a very deep golden color (the first sign of a quality oil) and has a great acidic taste. Really nice. I had Linguine and Clams. It was very good (clams in the shell, not chopped up through the sauce-just FYI if you do or don't like that). Homemade linguine as well, always a plus. I'd probably give the food a solid 4. But the price, my God. The cheapest glass of wine was $12. My pasta dish? $32! and it wasn't a huge portion by any means. I was with 2 other guys, we each had 2 glasses of wine, one of the others had the linguine and clams as well and our third diner got lobster (looked like a tiny portion although he said it was good). We also split a prosciutto appetizer. the total bill before tip was like $220. It was very good, but I don't think it was good enough for the price we paid. I would probably have never eaten there if work wasn't picking up the tab. Be aware!
(3)
Dr. J.
Great dinner experience at Primo while attending a conference at the resort! The fabulous server "enticed" me to try several menu items because of his rich descriptions and the food met every expectation. I had a marvelous fresh pea soup and an amazing farm fresh salad topped with a perfectly poached egg. Accompanying this was beautiful artisan bread with a rich olive oil. Wonderful menu options, fabulous service, a great wine selection and an amazing sunset made this a memorable dining experience.
(5)
Thomas G.
My wife and I live about 10 miles from Primo. The first time we went to the restaurant about six years ago, I was impressed. We had a great experience and the food was excellent. Over the years, we've been back three times. With each visit we feel more and more underwhelmed. It's not that the food isn't good, but when see the bill we can't help but feel that the meal and/or service was not a good value for the price. Don't get me wrong, our other favorite restaurants in town are not what I would consider inexpensive, but at least when we get the bill at some other places, we feel that it's a fair trade for our money. Bottom line: if you're staying at the JW or Ritz, Primo's a little expensive and pretentious, but go ahead and check it out. The food is good. If you're a local or staying closer to downtown, stay in that area because you'll find several options that, in my opinion, are just as tasty and a better bang for your buck.
(2)
Felicia H.
Everything that hit the table was amazing. I will stay at the JW just to eat here every night.
(5)
Alex F.
This is a greta Farm-ti-table restaurant! Very trendy in side (typical contemporary) but the food is different. In most cases, it comes from a local farm which hosted (and I attended) Out Standing In the Filed in 2011.
(4)
Abhijit G.
Fantastic place! Upscale ambiance, refined service, and excellent food. I was staying at the JW Marriott (which, btw, was fabulous) and dined here two nights in a row. The chef, as I I found out, is a past James Beard award winner. Deservedly so. I started with an exquisite glass of wine. Moved on to the foie gras, which was very good. For my main course, I had the grouper, which came on a bed of corn risotto. The combination worked wonders for me. Definitely will be back next time I am in Orlando.
(5)
Stella Y.
This restaurant is my favorite at the Ritz / JW Marriott Grand Lakes. Organic ingredients, innovative dishes, accommodating to diners' health-conscious requests, mellow yet sophisticated vibe. My colleague and I made reservations on a Thursday evening and it was pretty busy (without a reservation there's an hour wait). During the earlier months of the year, most of the clientele will be people on business in suits (so make note). It was hard to spot simple vacationers, but I hear it gets better during peak travel months, but note this hotel is a conference center through and through. Anyway, we started off with some mojitos, which were really yummy. For entrees, we had the pappardelle pasta with mushrooms and scallops, as well as the butternut squash ravioli with lobster meat. The first dish was a little lackluster even though I'm a big fan of all three: pappardelle pasta, mushrooms and scallops. I think everything tasted okay, it was just more an issue with texture. The pasta was pretty cold and tasted stale - not what I was expecting at all. The ravioli dish however, which was highly recommended by our awesome waiter Brian, was heavenly! It was absolutely delicious and I highly recommend it. They were incredibly generous with the lobster claw meat as well - there was so much lobster I was pleasantly surprised. If I ever go back to this JW, it'll be my first dinner stop.
(4)
Talisha M.
Primo magnifico!!! Impeccable service and great vibe. The dinner was incredible. The Foie Gras is one of the best I've ever had and the mushroom soup was wonderfully stacked with a variety of mushrooms...just superb. The scallops were cooked to perfection. And the dessert just was the icing on the cake but no cake here just pure puffs of deliciousnessnessnesnesnesses...the zeppoles nom nom nom. But they were too fluffy, lite, and almost guilt free unlike a real zeppole...not sure if that makes me happy or not. Why you sooo sad zeppole...you last little zeppole wanna join the party in my tummy...
(5)
Ray M.
Great menu of local options. It can be pricey, but the food is always good. It's located in the JW Marriott Grande Lakes so it is usually crowded with a conference crowd.
(4)
Jesse D.
BEWARE---this place has gone way, waaaay down hill. We used to live in Orlando and ate here a couple of times when it first opened (about 10 years ago). That was right at the beginning of the whole "organic" movement and this restaurant was very interesting and new. The food was always good and service matched. We just visited last week and it felt tired and old. The decor has not changed in a decade and the place felt old and worn. There was a also a funky smell that seems to have developed (that I guess was new). Besides the smell, the other new thing was the staff (very young and inexperienced looking). This last time. the food was not at all good. I ordered a beet salad and it came loaded with peanut brittle (yes the candy). My salad was full of candy but was very lacking in beets (there were two tiny, tiny beets on my plate). My main dish came out ice cold. I sent it back and it returned to me luke- warm. My wife's pasta dish was completely inedible (and this is supposed to be an Italian restaurant). Also, we ordered pasta for my daughter off the kids selections and it was so spicy she couldn't touch it (the replacement dish of chicken fingers were deeep, deeep fried---so much for organic/healthy). Needless to say, we did not stay for dessert. But we still got stuck with a big check (way overpriced). Stay away from this place. Not what it used to be. Notice that many of the good Yelp reviews are from years ago. If staying at JW, go to Vineyard Grill or Normans at the Ritz (or off property). This place is coasting off it's location (in the middle of convention central) and the celebrity chef association (she probably steps foot in there like once a year).
(2)
William B.
Accessibility notwithstanding, this restaurant is the cream of the fine-dining crop. Although difficult to find (there are no signs anywhere), the parking is plentiful because of the location, and the restaurant validates (otherwise, you'll shell out $16 for an hour). The first stop in the restaurant should be the bar, where you'll find little bowls of almonds spiced with garlic, rosemary, olive oil, and something not quite identifiable. Try the Dark & Stormy - a precious find, due to the rare ginger beer ingredient. The bartender will be polite and extremely attentive (albeit, she should be, since you'll be the only one at the bar). The table will be private yet not isolated nor soundproof, unless you request the hut located in the back corner of the restaurant, wherein you'll be seated in a mahogany cubicle around a table-for-four. You'll find the appetizers exquisite in taste, and plentiful in portion. The meat & cheese platter comes highly recommended. The foie grais - stuffed quail is sweet, a little spicy, and fantastically flavorful and filling; although the quail came bone-in, the goose-liver stuffed bird is easy to maneuver. At the end of the meal, if you still have room, is a range of desserts that make ordering just one a difficult decision. The pumpkin cheesecake is a practice in perfect balance. My suggestion: take a group of friends. Everyone order something different, from appetizer, entree, and dessert, and pass them around for everyone to experience one bite. If you can find the restaurant, that is.
(4)
Michael T.
Excellent food (I had their spaghetti), excellent staff, and they were very accommodating. The drinks I had were fine, though I didn't too much enjoy their mojito. I think, however, it was just a preference type of thing. However, their Pumpkin Trio was so good, I came back to order it again a few nights later. A great dessert.
(5)
Annette G.
I came to Primo for the kickoff dinner of the Eat Local event in Jan. The dinner was amazing, and perfectly paired with Primo, as that restaurant makes a point of utilizing local farms and gardens for their menu. We got to tour the herb and vegetable garden located on the grounds of the JW Marriot. Before each meal, a representative from the grower\farmer spoke about their operation followed by a run down from Chef Kelly about how they used the ingredients for each dish. It was an amazing event, and the food... the FOOD was DELICIOUS! My favorite dish of the night came from locally caught shrimp over artichoke and white bean filled agnolotti. It was heavenly. I really can't wait to come back to Primo to try items from their regular menu! For more info on the dinner and pictures, check out my blog post burgersandbarolo.blogspo…
(5)
Ashley L.
GREAT date night (in our case Anniversary!) dinner spot. Romantic and classy without being stuffy, a very wam feeling. I got the Grouper, hubby the pork picatta - both were great. Carrot cake for dessert is FABULOUS - light yet so savory. Sure, it's pricey (it's not chili's folks) but I didn't feel totally ripped off either for a special occasion. Give it a try!
(5)
Dani L.
We recently ate at Primo for dinner while staying on property. AMAZING dining experience. We each had different salads - very unique ingredients used in both and delicious. We were treated to a small pasta, shrimp scampi style and not on menu that was out of this world. Dinner was Pork Saltimbocca and Salmon - the pork could have passed for VEAL - pounded super thin and very tender in a wonderful sauce. Salmon was very well prepared also. For dessert we splurged and ordered zeppolis - super fresh and piping hot with cinnamon sugar sprinkled on top. Nice wine menu selection - helpful staff and very attentive management! Would absolutely look forward to next chance we can dine there. Highly recommend.
(5)
Cindy D.
We absolutely loved our experience at Primo. All the staff were exceptional. They anticipated our needs. Two people in our party eat gluten-free and the bartender confirmed with the chef before we got to the table what items were gluten-free or could be adapted to gluten-free. The food was extraordinary. The quality of the ingredients they use in unsurpassed. We enjoyed local grouper. The sommelier took into account they types of wine we drink and was able to suggest a wine not currently on the menu which was fabulous. The only complaint was the cappucino was lukewarm due to the cups not being heated. Unfortunately we did not say anything to the server as we should have because I am sure they would have fixed the problem. The carrot cake was divine (and gluten free). The chocolate cake and mint gelato were excellent.
(5)
Michael C.
Tucked away on the JW Marriot and Ritz Carlton's beautiful property, Primo promises to deliver the most fresh and healthy menus. I only had the opportunity to have appetizers and drinks but that was enough for my appetite and wallet to handle. We shared crab cakes with an arugula and cucumber salad and a light dressing and I had a few cocktails. Between the two of us we dropped $50 just on appetizers and drinks. I wouldn't frequent Primo but it would be a way to spoil a girlfriend or impress a business partner, other than that its pretty overdone.
(3)
Lori S.
Great place for organic food. Vegetables are grown in the garden outside the restaurant. Vegetables were great. Fried green tomatoes were a treat. Chicken was a little over cooked but over all the meal was good.
(4)
K T.
Great food-great service. Chef table is a unique detail- but made it hard for group conversation. Nd being called a "chef table" I was expecting the chef to come out and greet us...but he/she never did. So I'm not sure why we had to pay a deposit for that table-not worth the extra cost. Otherwise- Excellent food .
(5)
Daryl G.
My wife and I live close and go several times a year and they always remember us and the food is always great, not traditional Italian by any means, but very good. You cannot beat the great service and interesting twist on Italian fair.
(4)
Elizabeth G.
My husband and I went here for our wedding anniversary. Great restaurant, great food, nice waitstaff. I got the pasta and my husband got the steak. Food tasted fresh! Steak was tender and juicy. Pasta wasn't overcooked. Dessert was great as well! Between two glasses of wine, appetizer, 2 main dishes, and 2 desserts, our bill was about $155 (not including tip). Not something we would do all the time, but great for special occasions. We'll definitely go back!
(5)
Renee W.
We were pleasantly surprised at Primo as we have not always had the best food while staying in a JW Marriott in the past. The food was truly wonderful. The wine service was pretty good as well. We would definitely return to Primo
(4)
Tom W.
Very enjoyable food... I normally avoid hotel restaurants ... but went to Primo with a conference group. Well worth it ... I had the pork medallions and they were done perfectly. My wife had the strip steak and it too was excellent. Good selection of wines, and the fresh herbs make a big difference. Probably the best restaurant in the Marriott / Ritz Carlton complex.
(4)
Becky C.
Food was very good. We enjoyed our evening there. Could someone please tell them their entire restaurant smelled like old grease. We needed to take our clothes and air them outside when we got home. This was a night when their celebrity chef Kelly was in the restaurant overseeing the operation. Could have rated it higher except for the penetrating smell.
(3)
Alex G.
Amazing cuisine, pure and simple. The ingredients were farm fresh as advertised, with a huge selection of organic products. Loved the octopus salad (wow!), and the stone crab claws were huge. Oysters were fresh and cold. The meat sauce pasta with ricotta was decent, but I couldn't find any ricotta in it. Lamb rack with Moroccan rub was a table favorite, and both fish dishes were eaten completely - nothing left over. The deserts were incredible, as well. Add a great, large wine list, and professional service, and you have a five star dining experience.
(5)
Tim B.
The hotel in which the restaurant resides was beautifully decorated for Christmas, so this really added to the ambiance. The restaurant was romantic and quiet, which made it easy for my new bride and I to converse. The entree selection was very interesting, making it very hard to decide what to try. My wife and I are somewhat adventurous foodies so we like to try different things. The meals we selected were on par with the best we have eaten anywhere in the world. The components of each dish were perfectly selected, and including some nuance (baby brussel sprouts) I would not have normall selected. The chocolate dessert we selected was fabulous as well. Eating here is pricey, but the food is excellent and the service is good, so give it a try.
(5)
Nancy W.
I'd rate this one 4 if not for the tough lobster (see below) At the JW Marriott Orlando Grande Lakes. Melissa Kelly's "Primo" is the sister to her Rockland, Maine restaurant known for organic ingredients and support of sustainable agriculture. The Orlando Primo outpost includes an organic garden supplying much of the produce and herbs for the restaurant. The decor is upscale, comfortable and feels surprisingly intimate for its size. There are several dining areas with widely spaced tables that, while they are not shut off from each other, help create a romantic, intimate space. We both started with the Hammock Hollow Organic Seasonal Greens dressed with an aged red wine vinaigrette. The combination of greens was delicious and packed with flavor. It had that 'just picked' taste and didn't need anything more than the vinaigrette. I had the Sweet Pea Ravioli & Maine Lobster (English pea and mascarpone stuffed ravioli with pea tendrils & buttery lobster broth) for my entree. The ravioli and lobster broth was WOW WOW WOW! out of this world, but unfortunately the half-lobster tail and claw was tough and tasteless. My companion had two lamb chops (I'm sorry -- I didn't pay attention to the preparation) but since she wouldn't give me a bite, cleaned her plate and made these little "yum, yum" noises while eating, I know she was pleased. We ended the meal with dessert. L had the Warm Chocolate "Budino" Cake with coffee gelato and warm caramel (excellent!) and I had a panna cotta with pineapple mousse that was accompanied by a tiny coconut macaroon and a small piece of peanut brittle. The wee macaroon was kind of weird and too sticky, but both the panna cotta and peanut brittle were brilliant. Service was good and our thoughtful server, while she lacked confidence and was a bit too giggly, was very understanding about that fact that we were taking our time with dinner and didn't want to be rushed in any way.
(3)
Jeff B.
Excellent food -- very thoughtfully and professionally prepared. Elegant but casual setting. Professional service. And, just an elevator ride afterwards to get to bed...
(5)
Sorry, we don't have Q&A for this restaurant.
Sorry, No Coupons available for this restaurant.
Address :4040 Central Florida Pkwy
Orlando, FL, 32837
Takes Reservations : Yes Delivery : No Take-out : Yes Accepts Credit Cards : Yes Good For : Dinner Parking : Valet, Validated Bike Parking : No Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Dressy Ambience : Upscale Noise Level : Quiet Alcohol : Full Bar Outdoor Seating : No Wi-Fi : Paid Has TV : No Waiter Service : Yes Caters : No
ArvidK O.
We were promptly seated in a very comfortable wrap around booth. The service was very professional and he made some excellent suggestions. The Italian bread and olive oil served was among the best we have had anywhere. We shared an antipasto plate that consisted of small portions of Iberica Ham, Mortadella, Salami, 3 cheeses, house cured olives, pickled eggplant, pickles and croutons. We also shared a farm fresh salad that was ample for 2 people. I had the duck breast and Pat had the grouper. Both were excellent and the presentation was outstanding. We shared the chocolate chess pie for dessert. this was the only shortcoming of the meal. It was more like a chocolate meringue than chess pie. I told the waiter that they should remove this from the menu. The presentation was outstanding though.
(5)Nick D.
Really good food, but really expensive. I stayed at the JW Marriott (where the restaurant is) while traveling for work. The decor is very upscale and the waiters were very friendly and helpful. The food was definitely above average. Like many Italian spots, they gave you bread and olive oil to start. The bread was good, but the oil was fabulous. I hate when you go to a place that gives you weak dipping oil. The stuff at Primo is a very deep golden color (the first sign of a quality oil) and has a great acidic taste. Really nice. I had Linguine and Clams. It was very good (clams in the shell, not chopped up through the sauce-just FYI if you do or don't like that). Homemade linguine as well, always a plus. I'd probably give the food a solid 4. But the price, my God. The cheapest glass of wine was $12. My pasta dish? $32! and it wasn't a huge portion by any means. I was with 2 other guys, we each had 2 glasses of wine, one of the others had the linguine and clams as well and our third diner got lobster (looked like a tiny portion although he said it was good). We also split a prosciutto appetizer. the total bill before tip was like $220. It was very good, but I don't think it was good enough for the price we paid. I would probably have never eaten there if work wasn't picking up the tab. Be aware!
(3)Dr. J.
Great dinner experience at Primo while attending a conference at the resort! The fabulous server "enticed" me to try several menu items because of his rich descriptions and the food met every expectation. I had a marvelous fresh pea soup and an amazing farm fresh salad topped with a perfectly poached egg. Accompanying this was beautiful artisan bread with a rich olive oil. Wonderful menu options, fabulous service, a great wine selection and an amazing sunset made this a memorable dining experience.
(5)Thomas G.
My wife and I live about 10 miles from Primo. The first time we went to the restaurant about six years ago, I was impressed. We had a great experience and the food was excellent. Over the years, we've been back three times. With each visit we feel more and more underwhelmed. It's not that the food isn't good, but when see the bill we can't help but feel that the meal and/or service was not a good value for the price. Don't get me wrong, our other favorite restaurants in town are not what I would consider inexpensive, but at least when we get the bill at some other places, we feel that it's a fair trade for our money. Bottom line: if you're staying at the JW or Ritz, Primo's a little expensive and pretentious, but go ahead and check it out. The food is good. If you're a local or staying closer to downtown, stay in that area because you'll find several options that, in my opinion, are just as tasty and a better bang for your buck.
(2)Ping P.
Title: How Primo loses $140.00 in dining revenue. I am here on business and staying at the Ritz. I thought it would be nice to do something different and so I called over to Primo to get a reservation. The (presumably) hostess who answered the phone was very nice until I requested a table for one. Long pause...oh...one? She asked , followed by I'll have to check with the host. After being put on hold for about 5 minutes (seriously I thought about hanging up..but I really wanted to try this place) She came back with - The host says we can seat you at the bar, it is the same menu. I repeated that I preferred a table. She paused again and said that the bar really is comfortable. I hung up on her. Really?! I can't believe they have some weird policy around single diners. This is conference central around these parts - so there are lots of us 'loners'. I took my business to the Vineyard Grill at the Ritz - enjoyed outstanding service and a memorable meal at a beautiful table and dropped $140 and change on dinner and wine pairing (for ONE!)
(2)Nick V.
Primo is incredible, with produce grown behind the restaurant and a focus on locally sourced ingredients this is a place is truly magnificent. Ever since I saw the Rockport location on No Reservations I've wanted to go to this place, so when I was at a conference at the Ritz I jumped on the opportunity. Owned by Melissa Kelly this restaurant serves a combo of new american and italian/french. We had the antipasti first, assorted meats and cheeses were of incredibly high quality, about as good as Italy, and I go there twice a year. Farmers Salad was amazing, and big enough to split, a perfectly poached egg goes on top and adds to the amazing yet simple flavors. The duck was top notch, perfectly prepared as well as the Red Snapper. Anyone who says the price is too high is crazy, you don't get a food experience this good many places, go!!!
(5)Elizabeth R.
We enjoyed our meal here...because we live in Gainesville and have very slim pickings. We had higher expectations for this restaurant though, especially for the price. Some things were better than others. They serve really nice olive oil with their freshly made bread. I really liked the Primo Salad, the lettuce was fresh and the dressing was good. I got the snapper as my entree, it was cooked perfectly and I loved all the components on the dish, although the fish could have been fresher. My fiance got the fois gras torchon to start, the torchon itself was good, but the other components on the dish didn't really go well with the fois gras. The chef was trying too hard with the fois gras, gingerbread just doesn't go with it. He got the duck breast for his entree and he liked it, but he thought my fish dish was better. They are trying to be a 5 star place with the amuse bouche, but things could be improved. If this restaurant were cheaper I would have given it a 4 star, but for the price its really a 3 star.
(3)Bonnie O.
Excellent dinner here. I had the Saltimbocca and my husband had a NY Strip. The butternut squash and lobster ravioli was exceptional. We also had great service.
(4)Marissa A.
Wow. The ambiance and service are impeccable. And the food is delicious! Such a wonderful win-win situation! The premise of this restaurant is that they serve organically, freshly grown vegetables from their garden right on the property of the resort! We were seated in a cozy booth and ordered drinks. A complimentary appetizer came along with our order of the grilled assortment seafood appetizer. I immensely dislike it when seafood is over cooked BUT Primo grilled their seafood to perfection. For entrees, my boyfriend had the duck. The meat was succulent and savory. The portion was just enough to be comfortably full (so he says!). I had the lamb which was cooked to my liking. It was not a lamb chop - they were served in medallions. And the service was amazing. Without even asking, we had our soft drinks refilled (yes, soft drinks bc we gave up alcohol for Lent!) and our were plates cleared very inconspicuously. Too full for dessert, we were given a complimentary 'sweet plate' with a pair of chocolate covered hazelnuts, jellied lemon rinds, and 2 other sweet treats that escape my memory. A fun side note: there was a decorative red meat cutter on the floor and they actually used it to slice prosciutto - just a cute touch.
(5)Dominic B.
I'm a local and live all of 10 miles from the JW Marriott/Ritz super complex that houses Primo. One of our FAVORITE things to do is have a "staycation" at this wonderful hotel for a night (I work for Marriott, in full disclosure). An integral part of each staycation is dinner at Primo! I'm a very big fan of this place. The organic/fresh aspect works so well with their dishes, and I've tried almost all of the staples (though the menu changes very frequently) and have loved every one. When family visits, I put them up here and we have dinner at Primo and everyone LOVES it! Service is excellent, the ambiance is very nice, and the food is SO good! They also have a nice wine list with some interesting finds. This is what us locals call an "expense account" place as it's not cheap, and is aimed at business/convention visitors who can expense these "business meals." BUT - don't let that scare you away. It's very very well done in all respects and worth at least one visit. For a fun evening go for an evening stroll around the grounds (beautiful) and then have a cocktail and perhaps a few bites of sushi in the lobby bar. Then head to dinner for your RESERVED table at Primo. After dinner, stroll outdoors to the firepits and enjoy a nightcap or two. You can't go wrong here but bring your wallet!
(5)Antonio M.
Well the service was horrible this time at the counter, the lady at the register was much more interested in counting the registers out two hours before closing. She wasnt helpful in anyway and I felt rude as well. I dont mind the Phildelphian food but the attitude can be checked at the border.
(3)Marissa B.
We have been staying at the JW Marriott for the past week and had dinner at Primo last night before heading home. We had the most excellent food, service, and wine of the entire trip. We sat at the bar and William was our bartender/server and he was awesome! He was so friendly and very well informed on wines and ingredients used in the dishes. I have a gluten allergy and they were beyond accommodating to my dietary restrictions and created the most amazing pasta dish I've ever had!!! They even brought my "taste from the chef" on an endive instead of the cracker. My boyfriend was beyond pleased with his meal as well and we will definitely be going back if we are ever in Orlando again. Thank you!!!
(5)Shelby S.
Excellent, excellent food. However, two hours is too long to wait to get food, especially in a restaurant that's not crowded. This may be one of the freshest restaurants I've ever dined at.
(4)Patt C.
What a place! A Melissa Kelly property in the JW Marriott Grande Lakes hotel. Having read all the Yelp reviews, we were aiming for the bar to sample the olive oil-rosemary-garlic almonds. Somehow, we got the restaurant bar confused with the lobby bar, so we went to the lobby bar in error . . . the nut offerings there were uninspired. BIG FAIL on our part! I soooo want to go back for those stinkin' almonds!! Upon arrival, with a reservation, we were early. No problem. It was my birthday. EVERYBODY knew it was my birthday. Hostess. Woman who took us to our booth. Water person. Server. I'm sure the vacuum person and the janitor knew, too. Upfront there is a massive table of breads (all prepared and baked on-premises), so beautiful and flour-dusted, with a bread-man cutting and preparing baskets for the tables. Also a massive table with a carver for the charcuterie. What eye-candy walking to our booth. This place is beautifully appointed, with cubbies over the watch-the-chefs-cook area each housing a gorgeous piece of hand-blown glass . . . vases, works of art, whatever you want to call them . . . they're deliriously beautiful. Go look at the website, which doesn't do them justice: bit.ly/s76mm2 . At the booth was a birthday card personally written: We are so honored you chose to share your special day with our Primo family! We wish you a very happy birthday! ENJOY!! The menu was personalized with "Happy Birthday, Patt." What a nice touch! The bread basket was full of three different breads served with an incredible olive oil the likes of which I've never tasted. All breads were full of flavor and toothsome/rustic wonderfulness! Just as we sat down, we got a gift from the chef: amuse bouche. A lovely mouthful of tasty deliciousness to whet our appetites! We ordered a light, fruity Reisling and two appetizers to share: duck confit and a fried mussel/calamari/shrimp combo in a cone with sauce on the side. I've NEVER had duck, and this duck confit was delicious. We got a thigh and a leg and greens that were a perfect combination of rich and snappy, along with black rice! The duck was cooked per the chef's specs, and it was lovingly medium-rare . . . just sumptuous! The fried seafood was light, airy, not grease- or oil-bogged and tasted like itself. What a wonderful dish! The sauce didn't overpower. Entrees: OK, I went for the duck, which was beautifully sauced and sliced, medium-rare to rare (I left it to the chef when the server asked how I wanted it cooked.). Dining partner got a pasta dish that he enjoyed. The pasta was lasagna-width, but it was gray. Flavorful. Filling. After entrees, out came a chef special: Happy Birthday written in chocolate on a beautiful rectangular white plate with crystalized orange peel, crystalized ginger, dark-chocolate-dipped guava and milk-chocolate-dipped some other fruit. It was beautiful. And sumptuous. An amazing finish to an amazing dinner and total experience. Thank you, Primo, for such a wonderful birthday celebration!!!
(5)Mike M.
Incredibly creative and imaginative dishes. You can sense a real passion for inventing unique flavors that continue to surprise throughout the meal. The environment is elegant yet manages to be very comfortable and relaxing. Love the open kitchen concept. It feels like you are sitting in the chefs own kitchen and he is cooking just for you. The staff is very friendly, responsive, and knowledgeable. This place is a real gem, well worth a visit whether you are staying at the JW or not. I believe they source most everything local and grow most of their own produce. The wine list has some very good, distinctive choices for diners like me who typically choose to order by the glass. From the bread, to appetizers, salads, entrees, and desserts, everything had such wonderful imagination to it, it really made the entire experience delightful.
(5)Chris T.
My first visit to Primo and I was very impressed. The Pork belly amuse bouchée was very tasty. Then onto the Farmers Salad which was excellent. Sauted Scaloppine of Pork Saltimbocca was very rich and flavorful. If you're sensitive to salt this dish might be a bit much. Overall the service and food were great.
(4)Jeff K.
Sooooo does anyone else get tired of the bullshit 2 star commenters that talk about how great the food is, how wonderful the service is but how it's really expensive? I do! I went, I stayed, I dined and I enjoyed. Solid 4 maybe even a 5. For some reason this restaurant gets a bunch of pretentious diners that think because they are staying at the JW or the Ritz (on their companies dime) that their salmon doesn't stink. I find these people are unfair in their ratings and don't appreciate the fine food this place delivers. Service was fine, we had no reservation (there were 4 of us) and we ate in the bar area, not at the bar. Amazing starters, dinners and desserts. Don't be so stuck up and enjoy this restaurant.
(4)Nik N.
For my last night on vacation, my husband and I decided to eat at Primo since it was nearby (we're staying at the Ritz). We had the Cape Cod oysters, salad of primo lettuces, rabbit cavatelli, and pork chop. Everything was fantastic. My only complaint is the price. $12 for a few pieces of organic lettuce is a little ridiculous... But I'd recommend the restaurant for a special occasion.
(4)Ari H.
Hotel food is always a dicey proposition at best. And a Marriott restaurant even dicier. So, with low expectations in hand, I have to say, Primo sailed over them. Some of the highlights were the mushroom pasta with scallops, my favorite thing of the night, and the tilefish entrée. Perfectly cooked and rich with the flavors in its preparation. A few other apps on the table ranged from good to just okay. And the dessert ranged from skip it to... well, skip it. I wouldn't get dessert- not worth the calories or cost. But if you must, the budino was the best of the lot (basically a molten chocolate cake). Service was good. Décor is very nice. And the wine list is very solid. So all in all, while a touch hit and miss, the net net is that Primo is yumo. *Note to Primo, your pastry chef should be firedo.
(3)MICHELE M.
Mushroom tagliatelle was to die for! Mini scallops and fresh housemate pasta... You can also order 1/2 orders of pasta dishes. Bucatini for the kiddo at $9 not bad, ESP since my picky eater ate most of it! Great service and a must try if you're close to Marriott Property.
(4)Robert A.
Great authentic ambiance. Fantastic appetizers and main fare. Service a little "overwhelmed", but it was Saturday night. Can't go wrong here.
(4)David M.
We were surprised and delighted to find Primo here on our vacation! The food here is terrific and in keeping with the original restaurant in Rockland. We were taking our daughter out for her birthday on her make-a-wish trip and the outpouring of support & joy from the staff was amazing. We had an incredible time and will go again every chance we get in Florida and Maine.
(5)Stacey W.
Let me start by saying, we have heard amazing things about this chef including her being a James Beard Award winning chef. Being that we are foodies this is an exciting moment for us Floridians (considering most Florida restaurants do not recieve accolades). Unfortunately this experience was a complete miss. We arrived an hour early for our reservation and decided to have a drink at the bar, the bar was packed so we decided to go to a bar down the hall(in hind sight of would have been nice if the host would have taken a phone number and called us when our table was ready but either way no problems)! We were seated towards the back in a large booth. The decor of the restaurant is dated, the lights were very bright and we were sitting under a loud speaker that was playing pop music. My husband and I were hoping to have a romantic dinner but the atmosphere was just not helping. The restaurant was FULL of kids (we have 3 of our own so that is ok and considering it is in a hotel and its summer that is understandable). We mentioned the music to our waitress several times and she sort of laughed it off(we would have loved for her to rectify it, but I guess not). We were excited to try many of the things we had seen in the yelp reviews but unfortunately many were not available. The restaurant has a farm to table philosophy and grows much of there produce on site or it is purchased locally. I love this concept. We decided to order a lamb salad to start, it was delish. For our entrees I ordered pasta with a fresh mushroom ragu. My husband ordered lamb ravioli. Both were completely dry (maybe a teaspoon of sauce on the bottom of the plate and my pasta had soooooo much grit from the mushrooms it was uneatable). The waitress asked if we liked it and we said they were ok but she should have pressed considering neither of us ate our dinners. For desert we order the chocolate cake which was like many molten lava cakes I have had in the past. Also we brought our own wine and it was slightly warm when we arrived. They supposedly chilled it for an hour while we were waiting to be seated. When we arrived at our table it was sitting in a bucket of Luke warm water. We had to ask them several times to chill the wine and eventually we drank it hot! This is a constant issue in restaurants........contrary to popular belief red wine SHOULD be chilled. Will not be returning!
(2)Andrew H.
Primo by Chef Melissa Kelly features Italian flavors using ingredients cultivated from the resort's on-site Organic Garden. The "home-grown" Primo concept pioneered farm-to-fork dining in Orlando upon opening in 2003. The robust flavors that guests will experience are produced through classical cooking and preparation methods with strong inspiration from cuisines off the coastal regions of Italy, France and Spain. Primo cuisine features ingredients cultivated from the resort's on-site Primo Organic Garden as well as the resort's 7,000-square-foot garden at Whisper Creek Farm. Other ingredients are sourced from Central Florida's small organic farms. The Design and Decor of Primo is a Mediterranean setting, with the earthy colors of wood, stone and copper. There is an ambiance of colors as green, gold, amber, and rust offer an elegant, but casual atmosphere through the soft textured wall coverings, carpeting, window treatments, and fabrics. Special details include Venetian light fixtures, a mosaic entry, and an exhibition kitchen that creates a warm, yet sophisticated dining experience. Here are a few examples of Chef Kelly's master culinary skills that you will find on display at Primo, Orlando Grande Lakes. Slow Cooked & Grilled Octopus with lima beans, artichokes, calabrian pesto, 'nduja sausage and smoky potato chips. Cold Smoked Tuna Tartare with tonatto sauce, confit tomatoes, mint, sesame oil, bottarga, crispbreads. Farmer Salad primo lettuces, garlicky levain croutons, house cured bacon, soft poached whisper creek farm egg, white balsamic vinaigrette. Squid Ink Linguini made with"Frutti Di Mare"calamari, jonah crab, rock shrimp, clams, charred pepper, tasso ham, pimenton crumb. Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato. Caramello with a caramel pate choux-caramelized hazelnut gelato and toasted caramel marshmallow.
(4)Carie W.
I'm a naturally fast eater. If a bite is so good I put my fork down, you know bells are going off in my head. I think I ate most of the meal with my eyes closed and fork paused by my plate with the Westminster Bell Choir residing in my head. It was a GORGEOUS meal. Completely unforgettable. Right off the bat, my eye caught the perfect appetizer. Foie Gras Two Ways. There is a special spot in my heart for well-prepared foie. I mean, my husband has perfected searing foie for me on special occasions - I love it THAT much. And to have two preparations provided to me? Was this heaven? Again, perfect appetizer. For the main course, I chose what our server referred to as their specialty - the Sauteed Scaloppine of Pork Saltimbocca. This dish was nothing short of elegant. The pork was tender and the mushroom-madeira jus with the garlic mashed potatoes - just MUAH! Rich and comforting, I'd be hard pressed to order something new on a return visit. There was a comment from the table on the salt content of this dish. Sure, the prosciutto added a salty-ish edge to it, but I would not say it was overbearing in the least. If you, however, find yourself to be sensitive to salt, this would be good to note. Dessert. Oh, the dessert! We ordered a bowl of zeppole with seasonal sauces for the table. Who doesn't love a donut? However, one of my colleagues and I couldn't pass up the goat cheese cake with local honey gelato. And boy are we so glad we didn't. Neither should you.
(5)Rashmi P.
Riveting, inspiring, passionate are just few of the traits which crossed through my mind while hearing Chef Melissa Kelly share her principles and beliefs regarding sustainability, slow food, and the true 'farm to table' philosophy. By the end of our dazzling meal, I for one couldn't resist racing to the nearest nursery to stock up on some fresh herb plants for my personal vegetable garden. After 15 seasons, numerous awards, recognitions, the 1st Primo at Rockland Maine has matured into what Chef Melissa Kelly calls a "Full Circle Kitchen..." the ultimate farm to table experience. And she has brought this unique and delightful experience to two other locations - JW Marriott located in Orlando and Tuscon, Arizona. What started with a garden, a few hens and a couple of pigs has now become an evolution of food; an endless pursuit to accomplish more. Primo is much more than a restaurant, it is about love and respect for food. It is also about creativity. Produce is grown & harvested here and the animals are raised on the property. Nothing is wasted - everything has its place. It is a continuous cycle that occurs throughout the restaurant with, the kitchen, the animals and the gardens. The kitchen uses and savors every little piece. Seasonal to the moment, it is actually the farm and the garden that make the incredible ever-changing menu. What is not grown at the restaurant in Orlando comes from other local and sustainable farms that Chef Melissa Kelly is proud to support such as Mr. Dale Volkert from Lake Meadow Farms. From local cage free eggs to vegetables, fruits, and herbs, Dale sources most if not all of the fine dining and local Central Florida restaurants. Chef Mariano Vegel, Chef de Cuisine at Primo, a transplant from Argentina, grew up cooking in his grandfather's pizzeria and making fresh pasta from scratch for family dinners. Today the dynamic duo bring a thrilling marriage of Mediterrean flavors to Primo's patrons at the JW Marriott, Grand Lakes. Slow Cooked & Grilled Octopus - lima beans, artichokes, calabrian pesto, ndujo sausage, smoky potato chips. When octopus is slowly simmered, it becomes delicate and tender. Finished on the grill, it imparts deeply satisfying layered flavors. Cold Smoked Tuna Tartare with tonnato sauce, confit tomatoes, mint, sesame oil, bottarga, and crispbreads. Shimmering, perfectly diced house smoked tuna, creamy tuna sauce, Mediterranean caviar - need I say more? Farmer Salad: Primo lettuces, garlicky levain croutons, house cured bacon, soft poached Whisper Creek Farm egg, white balsamic vinaigrette. House cured crunchy bacon, perfectly poached egg, lettuce from the organic garden, dressed and dusted with white balsamic vinaigrette and Parmesan Reggianno shavings - each component was in perfect harmony. I could eat it as an entire meal. We also got treated to Surplus Extra Pale Ale, flagship beer at The Brewery located here at Grande Lakes. This unique beer is brewed with the "Surplus" honey" from the farm here at Grande Lakes. The best was yet to come....Squid Ink Linguine with 'Fruitti di Mare' - calamari, jonh crab, rock shrimp, clams, charred peppers, tasso ham, pimenton crumbs. Fresh squid ink pasta, uni emulsion, mind blowing array of seafood - this gorgeous dish is a seafood lover's dream, leaving you desperate for more. And that my friends is a good thing! Saltimbocca meaning "jumping in the mouth" in Italian, is a staple at Primo and Chef Kelly's to-go comfort dish. Sautéed Scaloppine of Pork Saltimbocca: in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato. An a fine finish to our decadent and fresh meal was the quintessential Italian refreshing gelatto - Caramello: caramel pate choux, caramelized hazelnut gelatto, toasted caramelized marshmallow. Playful in presentation and pure in flavors, I will bow down to a double shot espresso please. Whisper Creek Farm - a 7,000-square-foot fruit and vegetable garden with an adjoining 11,000-square-foot outdoor event space. Whisper Creek Farm boasts a chicken coop, composting area, 120 pineapple plants, eighteen seven-foot citrus trees, including tangerine, kaffir lime, and kumquat; cucumbers, acorn squash, collard greens, avocado, mango, sweet potatoes, a variety of herbs, a pumpkin patch, and much more. In addition to the vast garden, Whisper Creek hosts resident bees in three hives to help in the pollination of the flowering plants and provide more of the Grande Lakes signature nectar. Did you know you can HOST your very own party at the stunning grounds of Whisper Creek Farm? Even before you depart from Primo, you will be making reservations for your next trip. Yeah! its that good! When food is treated with the respect it so richly deserves, it becomes a way of life. Chef Kelly's emphasis on freshness, seasonality, and a menu that accommodates what is coming out of the garden on a daily basis is a full circle farm to table experience.
(5)Erin G.
The restaurant is beautiful and the service is impeccable. That said the restaurant is listed as casual but I heard the host make a comment as my husband shuffled out in his sandals. That was all he brought and we dined early. This is a resort hotel and I did notice other people dressed in a cotton shirt as my husband but I felt embarrassed and this left a bad "taste" in my mouth. We had the anti pasta misti ($17) which was a wonderful and varied selection. This was an appetizer that could easily be shared by 4 people. Both my husband and I had the pork saltimbocca ($36) which was tasty and you get a large portion. The mushroom gravy is the star here. My husband did not like that the spinach was layered in with the mashed and pork. The desserts were cryptic. The fig cobbler was really a bread pudding according to our waiter. The zeppoles were just ok so we left some on the plate. The lemon Napoleon seemed to be the winner. The dessert selection was just ok. The signature dessert is cannoli, but I don like marscapone cheese.so we went with the seasonal selections. For about the same money I would recommend Norman's in the adjacent hotel over this restaurant. They give you more of a reason to dress up. The food is fantastic and they really make you feel special.
(4)Jose G.
I enjoyed very much my dinner at Primo. I ordered a swordfish filet which came with a delicious seafood broth with pieces of grilled octopus, shrimp and pancetta... Delicious combination. Friendly staff and nice ambiance at bar.
(5)Ken P.
Excellent service and excellent food. Very nice atmosphere . The cavitelli were great.
(5)Flagler G.
This is a magnificent restaurant. But I have to give this place a HUGE negative review for their treatment of locals. Let me say first that my mother and I were the FIRST customers to walk into this restaurant over 10 years ago. When I say to eat at the bar, the waiter asked me for my room number. I told him I was local, and he said, in order for him to serve me, he had to take a credit card IN ADVANCE , and charge it for $150!!! All this because I am not a guest??? SHAME ON YOU MARRIOTT!!! Its disgusting that you think so little of locals that you do this to people. Well, guess what, you also just ticked off a well known member of the meeting industry. Not only am I going to share this here, but I'm going to share it with 5,000 members of the meeting industry. What a piss poor way to treat people.
(1)Reid E.
Date: Saturday, November 8, 2014 Pros: casual dress code, nice atmosphere Cons: meal didn't justify the price The dress code is a bit more relaxed vs. Normans over at the Ritz. Jeans with a nice shirt is fine. Saw more kids here too. You're at a resort hotel, so expect some outrageous pricing for things like salads and drinks. Waitress brought out a Smoked Grouper shooter courtesy of the chef. Yes, shooter as in a shot glass. Was savory and tasty, but I couldn't help be reminded of Dan Ackroyd's classic skit about the Bass-'o-Matic. I was disappointed with the Chicken alla Diavito. Basically grilled chicken thighs. Didn't taste like it had been brined or tenderized. Not even much gravy or sauce for the biscuits. Wife had the Blackened Grouper with Lobster. Presentation was great and she loved it. We've found that your best bet is ordering seafood dishes at the restaurants at this resort. At the end of the evening, we felt the price didn't justify the experience. Perhaps a different meal on a different night might.
(3)Kristie S.
We were staying at a hotel on property, but walked over to Primo as the menu looked promising. We checked in late, we had no reservation and Primo accommodated us immediately with no down the nose glances, a plus for them in my book. We were dressed in jeans, heels, blazer (me) khakis, collared shirt (hubs) and we felt comfortable. Very good selection of wines by the bottle, and acceptable wines by the glass. Gave up on finding a half bottle. I wish they had featured wines by the glass. This is a tough one for me, hubs prefers cocktails to wine, so I often end up with a crappy glass of wine unless I want to take home 3/4 of a corked bottle. Spending a sum of money on a bottle isn't fun when it's not shared with friends. There was only one Spanish red by the glass, but it was complex and had a nice finish. I started with the tomato bisque, served with a tiny grilled cheese and some olive oil for garnish, it had a good flavor and texture and was heated to the proper temperature. I enjoyed the tilefish with grits and tasso ham served with a few shelled, head on shrimp and it was fantastic. Never, ever be afraid of head on shrimp, they give a dish a lot of flavor, and are easily removed with your fork at one fell swoop. The enire meal was delicious. Hubs enjoyed his salmon and I got to eat some of the brussels and wilted greens served with it, fresh and yummy! I love vegetables, thank you Primo for serving the teeny, tiny new brussels, not the large ungainly ones. Service was prompt without being overbearing, used silver was cleared and the placesetting reset. Hubs noted that they replaced an entire placesetting for him, although he did not have a first course, which he felt was wasteful of both economic and environmental resources. The table was not crumbed, but we weren't too crumby and I didn't hold it against my server. We were offered all courses, although not coffee. We declined dessert, but hope to have some this weekend when we return.
(5)Jill H.
Was really looking forward to great meal while staying at the JW since the many times I've been we have left the property because their food is not what it's worth. Once again another very disappointing meal. I ordered the grouper which seemed to be just pan fried with a little olive oil and no flavor, could have made this at home myself for a fraction of the price. My husband ordered the sea bass which we could have had deboned but our lovely waitress did not inform us of that and he ended up in the hotel room in the middle of dinner to pick bones from his teeth. The staff was not accommodating what so ever and the waitress kept walking past our table because she didn't want to deal with the problem. Once again JW guess your only good for the lazy river and not the food. If you stay here do yourself a favor and go to restaurant on Sand Lake 10 mins away you won't be disappointed.
(1)Lisa B.
Yum! We visited Primo for a company dinner, and we were not disappointed! The mussels were fresh with tasty broth. I ordered the arugula fettuccine for my entree and loved it. It was very rich without being "heavy". My colleagues enjoyed their meals as well. (I believe many of them ordered the duck and a few ordered the steak.) The lowlights of the night were the s'more desserts and mojitos. My group really disliked the s'more dish, and we were later told that it's being taken off the menu due to poor reviews. (This would have been nice to know earlier, right?) The mojitos were inconsistently made and a little too sweet at times. I really like how intimate the space felt while still accommodating large groups. The prices are a bit steep, and if you're a "true" foodie you might not fall in love, but it's a nice place for a treat.
(4)Dave L.
Hmmm, where do I begin? It was my wife's birthday and I wanted to spoil her during our trip to Orlando so Primo came to mind. 6pm reservations, we were escorted on a nice wrap around booth with a view of the outside. The hostess and overall staff at this location is 5 star. So good, that it would not of surprised me if they offered a foot massage to my wife during dinner. 5 stars. Let's start with my meal. I had the braised rabbit dish. Growing up with my old German heritage this course was rather abundant during my youth. OK, maybe it isn't German heritage and being a West Virginia Hillbilly, rabbit, opossum, coon, and 2 day rule road kill is considered normal, lol. Back to serious. My dish was a full 5 star! All the way around. Folks, rabbit is hit or miss. Cooking this dish properly takes practice. Rabbit can dry out very fast, in my opinion it is not the easiest thing to cook. To be honest, this was the best dish I have had in many moons, topped off with a potato in a sauce to die for. Add some Catena Malbec and I was a very happy camper. Now for my wife's, dish. Sorry but this is where the deduction of one star came into play. This is not being critical but hopefully if the Restaurant reviews Yelp they can take this as some constructive criticism. My wife had the shrimp and pasta dish. Complete with a glass of Riesling. She was loving the shrimp, cooked again to perfection. The sauce? Outstanding. The deduct? The pasta was not fully cooked nor stirred. Half of the dish was clumped together. The wine, well good but having broken cork pieces in your glass twice is not perfection. Sorry, again not trying to be rough but at $200.00 + for a two person dinner one expects no error. Of course they swarmed us with apology, topped it off with a special on the house desert from the pastry chef for my spouse! Because of the dish error and cork issue I had to deduct one star, but Primo is a restaurant to patronize. You will drop large coin, but it is a very nice place.
(4)Piper W.
We had a couple of meals here and liked it both times. The service was very attentive and good. The Farmers salad was really tasty. Local baby greens, frise, freshly made warm croutons, a soft cooked egg, and deliciously flavored pork- I think it was lardo? Shaved hard cheese with a light vingarette melded wonderfully. The assortment of fresh baked bread was amazing (French, focaccia and dark levain, the levain being my favorite). The olive oil they serve it with is so fruity and delicious! I really enjoyed the salmon with fiddlesticks and Lima beans. The periogis under them were not phenomenal but the dish was still very good. They warn you that the fish is cooked medium rare which was fine by me, but mine was actually medium which was fine- still tender and delicious but if you prefer it to be less cooked, be sure to tell them. The striped bass is local and a thick cut, well cooked and seasoned. It comes on a bed of delicious English peas and cooked romaine. It was weird that it had 2 cheese flavored tater tots on it but don't let that deter you- the rest of the dish was excellent. The ravioli were amazing- highly recommend them! The truffle and mushroom pappardelle was good but as another person mentioned, the truffle flavor was almost non existent despite having shaved truffle on it. It was saltier than the ravioli which was perfectly seasoned. The the pork loin dish (can't remember the name) is one of their specialties and it was good but a little on the salty side. The mashed potatoes with it were excellent. Always too full to try dessert. Oh, and the unsweetened iced tea is a cinnamon flavored which is actually quite nice.
(4)Mike L.
Was very disappointed after reading some of the glowing reviews and seeing the beautiful location when we arrived. The grilled calamari was delicious, but have had better. It was simply grilled over greens without any other flavoring or sauce to compliment it. The main courses were the biggest disappointment! I had the grilled snapper that was supposed to come in a tarragon light tomato sauce. Might as well have just said 'tomato sauce'. No hint of tarragon to be found there. The truffle pappardelle was even worse off. There was NO flavor of truffle anywhere to be found in this dish. The pieces of black truffle on the plate, when eaten alone to see, tasted more like a turnip. Truffle is a very aromatic flavoring that can be over powering in the slightest amounts. This was none existent! We mentioned this to our server to pass along to the chef.....no reply what-so-ever from the kitchen. Oh well, I'd skip this place and find better in Orlando.
(2)Dave W.
LOve this place, great atmosphere. Great service! and a very cool and eclectic menu. The overall experience is worth the trip. No beginners here
(4)Duke B.
This place is awesome. If your not staying at the hotel they will validate your parking which is nice because it's 18$ otherwise. Back to the point though... The food was amazing, service was great, atmosphere was 10/10. I was in Florida for 2 weeks, ate out almost every night and this was possibly the best meal we had. Yes it s not cheap but it's at the jw Marriott what do you expect. This place was great!
(5)Vanessa V.
Seriously impressed with this elegant yet casual dinner spot in Orlando. Probably the yummiest octopus I've ever had. Local Florida octopus! Plus local rabbit, Florida grouper, veggies from their own garden and great wine selection.
(5)David M.
We were surprised and delighted to find Primo here on our vacation! The food here is terrific and in keeping with the original restaurant in Rockland. We were taking our daughter out for her birthday on her make-a-wish trip and the outpouring of support & joy from the staff was amazing. We had an incredible time and will go again every chance we get in Florida and Maine.
(5)MICHELE M.
Mushroom tagliatelle was to die for! Mini scallops and fresh housemate pasta... You can also order 1/2 orders of pasta dishes. Bucatini for the kiddo at $9 not bad, ESP since my picky eater ate most of it! Great service and a must try if you're close to Marriott Property.
(4)Ari H.
Hotel food is always a dicey proposition at best. And a Marriott restaurant even dicier. So, with low expectations in hand, I have to say, Primo sailed over them. Some of the highlights were the mushroom pasta with scallops, my favorite thing of the night, and the tilefish entrée. Perfectly cooked and rich with the flavors in its preparation. A few other apps on the table ranged from good to just okay. And the dessert ranged from skip it to... well, skip it. I wouldn't get dessert- not worth the calories or cost. But if you must, the budino was the best of the lot (basically a molten chocolate cake). Service was good. Décor is very nice. And the wine list is very solid. So all in all, while a touch hit and miss, the net net is that Primo is yumo. *Note to Primo, your pastry chef should be firedo.
(3)Kristie S.
We were staying at a hotel on property, but walked over to Primo as the menu looked promising. We checked in late, we had no reservation and Primo accommodated us immediately with no down the nose glances, a plus for them in my book. We were dressed in jeans, heels, blazer (me) khakis, collared shirt (hubs) and we felt comfortable. Very good selection of wines by the bottle, and acceptable wines by the glass. Gave up on finding a half bottle. I wish they had featured wines by the glass. This is a tough one for me, hubs prefers cocktails to wine, so I often end up with a crappy glass of wine unless I want to take home 3/4 of a corked bottle. Spending a sum of money on a bottle isn't fun when it's not shared with friends. There was only one Spanish red by the glass, but it was complex and had a nice finish. I started with the tomato bisque, served with a tiny grilled cheese and some olive oil for garnish, it had a good flavor and texture and was heated to the proper temperature. I enjoyed the tilefish with grits and tasso ham served with a few shelled, head on shrimp and it was fantastic. Never, ever be afraid of head on shrimp, they give a dish a lot of flavor, and are easily removed with your fork at one fell swoop. The enire meal was delicious. Hubs enjoyed his salmon and I got to eat some of the brussels and wilted greens served with it, fresh and yummy! I love vegetables, thank you Primo for serving the teeny, tiny new brussels, not the large ungainly ones. Service was prompt without being overbearing, used silver was cleared and the placesetting reset. Hubs noted that they replaced an entire placesetting for him, although he did not have a first course, which he felt was wasteful of both economic and environmental resources. The table was not crumbed, but we weren't too crumby and I didn't hold it against my server. We were offered all courses, although not coffee. We declined dessert, but hope to have some this weekend when we return.
(5)Jill H.
Was really looking forward to great meal while staying at the JW since the many times I've been we have left the property because their food is not what it's worth. Once again another very disappointing meal. I ordered the grouper which seemed to be just pan fried with a little olive oil and no flavor, could have made this at home myself for a fraction of the price. My husband ordered the sea bass which we could have had deboned but our lovely waitress did not inform us of that and he ended up in the hotel room in the middle of dinner to pick bones from his teeth. The staff was not accommodating what so ever and the waitress kept walking past our table because she didn't want to deal with the problem. Once again JW guess your only good for the lazy river and not the food. If you stay here do yourself a favor and go to restaurant on Sand Lake 10 mins away you won't be disappointed.
(1)Andrew H.
Primo by Chef Melissa Kelly features Italian flavors using ingredients cultivated from the resort's on-site Organic Garden. The "home-grown" Primo concept pioneered farm-to-fork dining in Orlando upon opening in 2003. The robust flavors that guests will experience are produced through classical cooking and preparation methods with strong inspiration from cuisines off the coastal regions of Italy, France and Spain. Primo cuisine features ingredients cultivated from the resort's on-site Primo Organic Garden as well as the resort's 7,000-square-foot garden at Whisper Creek Farm. Other ingredients are sourced from Central Florida's small organic farms. The Design and Decor of Primo is a Mediterranean setting, with the earthy colors of wood, stone and copper. There is an ambiance of colors as green, gold, amber, and rust offer an elegant, but casual atmosphere through the soft textured wall coverings, carpeting, window treatments, and fabrics. Special details include Venetian light fixtures, a mosaic entry, and an exhibition kitchen that creates a warm, yet sophisticated dining experience. Here are a few examples of Chef Kelly's master culinary skills that you will find on display at Primo, Orlando Grande Lakes. Slow Cooked & Grilled Octopus with lima beans, artichokes, calabrian pesto, 'nduja sausage and smoky potato chips. Cold Smoked Tuna Tartare with tonatto sauce, confit tomatoes, mint, sesame oil, bottarga, crispbreads. Farmer Salad primo lettuces, garlicky levain croutons, house cured bacon, soft poached whisper creek farm egg, white balsamic vinaigrette. Squid Ink Linguini made with"Frutti Di Mare"calamari, jonah crab, rock shrimp, clams, charred pepper, tasso ham, pimenton crumb. Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato. Caramello with a caramel pate choux-caramelized hazelnut gelato and toasted caramel marshmallow.
(4)Carie W.
I'm a naturally fast eater. If a bite is so good I put my fork down, you know bells are going off in my head. I think I ate most of the meal with my eyes closed and fork paused by my plate with the Westminster Bell Choir residing in my head. It was a GORGEOUS meal. Completely unforgettable. Right off the bat, my eye caught the perfect appetizer. Foie Gras Two Ways. There is a special spot in my heart for well-prepared foie. I mean, my husband has perfected searing foie for me on special occasions - I love it THAT much. And to have two preparations provided to me? Was this heaven? Again, perfect appetizer. For the main course, I chose what our server referred to as their specialty - the Sauteed Scaloppine of Pork Saltimbocca. This dish was nothing short of elegant. The pork was tender and the mushroom-madeira jus with the garlic mashed potatoes - just MUAH! Rich and comforting, I'd be hard pressed to order something new on a return visit. There was a comment from the table on the salt content of this dish. Sure, the prosciutto added a salty-ish edge to it, but I would not say it was overbearing in the least. If you, however, find yourself to be sensitive to salt, this would be good to note. Dessert. Oh, the dessert! We ordered a bowl of zeppole with seasonal sauces for the table. Who doesn't love a donut? However, one of my colleagues and I couldn't pass up the goat cheese cake with local honey gelato. And boy are we so glad we didn't. Neither should you.
(5)Rashmi P.
Riveting, inspiring, passionate are just few of the traits which crossed through my mind while hearing Chef Melissa Kelly share her principles and beliefs regarding sustainability, slow food, and the true 'farm to table' philosophy. By the end of our dazzling meal, I for one couldn't resist racing to the nearest nursery to stock up on some fresh herb plants for my personal vegetable garden. After 15 seasons, numerous awards, recognitions, the 1st Primo at Rockland Maine has matured into what Chef Melissa Kelly calls a "Full Circle Kitchen..." the ultimate farm to table experience. And she has brought this unique and delightful experience to two other locations - JW Marriott located in Orlando and Tuscon, Arizona. What started with a garden, a few hens and a couple of pigs has now become an evolution of food; an endless pursuit to accomplish more. Primo is much more than a restaurant, it is about love and respect for food. It is also about creativity. Produce is grown & harvested here and the animals are raised on the property. Nothing is wasted - everything has its place. It is a continuous cycle that occurs throughout the restaurant with, the kitchen, the animals and the gardens. The kitchen uses and savors every little piece. Seasonal to the moment, it is actually the farm and the garden that make the incredible ever-changing menu. What is not grown at the restaurant in Orlando comes from other local and sustainable farms that Chef Melissa Kelly is proud to support such as Mr. Dale Volkert from Lake Meadow Farms. From local cage free eggs to vegetables, fruits, and herbs, Dale sources most if not all of the fine dining and local Central Florida restaurants. Chef Mariano Vegel, Chef de Cuisine at Primo, a transplant from Argentina, grew up cooking in his grandfather's pizzeria and making fresh pasta from scratch for family dinners. Today the dynamic duo bring a thrilling marriage of Mediterrean flavors to Primo's patrons at the JW Marriott, Grand Lakes. Slow Cooked & Grilled Octopus - lima beans, artichokes, calabrian pesto, ndujo sausage, smoky potato chips. When octopus is slowly simmered, it becomes delicate and tender. Finished on the grill, it imparts deeply satisfying layered flavors. Cold Smoked Tuna Tartare with tonnato sauce, confit tomatoes, mint, sesame oil, bottarga, and crispbreads. Shimmering, perfectly diced house smoked tuna, creamy tuna sauce, Mediterranean caviar - need I say more? Farmer Salad: Primo lettuces, garlicky levain croutons, house cured bacon, soft poached Whisper Creek Farm egg, white balsamic vinaigrette. House cured crunchy bacon, perfectly poached egg, lettuce from the organic garden, dressed and dusted with white balsamic vinaigrette and Parmesan Reggianno shavings - each component was in perfect harmony. I could eat it as an entire meal. We also got treated to Surplus Extra Pale Ale, flagship beer at The Brewery located here at Grande Lakes. This unique beer is brewed with the "Surplus" honey" from the farm here at Grande Lakes. The best was yet to come....Squid Ink Linguine with 'Fruitti di Mare' - calamari, jonh crab, rock shrimp, clams, charred peppers, tasso ham, pimenton crumbs. Fresh squid ink pasta, uni emulsion, mind blowing array of seafood - this gorgeous dish is a seafood lover's dream, leaving you desperate for more. And that my friends is a good thing! Saltimbocca meaning "jumping in the mouth" in Italian, is a staple at Primo and Chef Kelly's to-go comfort dish. Sautéed Scaloppine of Pork Saltimbocca: in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato. An a fine finish to our decadent and fresh meal was the quintessential Italian refreshing gelatto - Caramello: caramel pate choux, caramelized hazelnut gelatto, toasted caramelized marshmallow. Playful in presentation and pure in flavors, I will bow down to a double shot espresso please. Whisper Creek Farm - a 7,000-square-foot fruit and vegetable garden with an adjoining 11,000-square-foot outdoor event space. Whisper Creek Farm boasts a chicken coop, composting area, 120 pineapple plants, eighteen seven-foot citrus trees, including tangerine, kaffir lime, and kumquat; cucumbers, acorn squash, collard greens, avocado, mango, sweet potatoes, a variety of herbs, a pumpkin patch, and much more. In addition to the vast garden, Whisper Creek hosts resident bees in three hives to help in the pollination of the flowering plants and provide more of the Grande Lakes signature nectar. Did you know you can HOST your very own party at the stunning grounds of Whisper Creek Farm? Even before you depart from Primo, you will be making reservations for your next trip. Yeah! its that good! When food is treated with the respect it so richly deserves, it becomes a way of life. Chef Kelly's emphasis on freshness, seasonality, and a menu that accommodates what is coming out of the garden on a daily basis is a full circle farm to table experience.
(5)Stacey W.
Let me start by saying, we have heard amazing things about this chef including her being a James Beard Award winning chef. Being that we are foodies this is an exciting moment for us Floridians (considering most Florida restaurants do not recieve accolades). Unfortunately this experience was a complete miss. We arrived an hour early for our reservation and decided to have a drink at the bar, the bar was packed so we decided to go to a bar down the hall(in hind sight of would have been nice if the host would have taken a phone number and called us when our table was ready but either way no problems)! We were seated towards the back in a large booth. The decor of the restaurant is dated, the lights were very bright and we were sitting under a loud speaker that was playing pop music. My husband and I were hoping to have a romantic dinner but the atmosphere was just not helping. The restaurant was FULL of kids (we have 3 of our own so that is ok and considering it is in a hotel and its summer that is understandable). We mentioned the music to our waitress several times and she sort of laughed it off(we would have loved for her to rectify it, but I guess not). We were excited to try many of the things we had seen in the yelp reviews but unfortunately many were not available. The restaurant has a farm to table philosophy and grows much of there produce on site or it is purchased locally. I love this concept. We decided to order a lamb salad to start, it was delish. For our entrees I ordered pasta with a fresh mushroom ragu. My husband ordered lamb ravioli. Both were completely dry (maybe a teaspoon of sauce on the bottom of the plate and my pasta had soooooo much grit from the mushrooms it was uneatable). The waitress asked if we liked it and we said they were ok but she should have pressed considering neither of us ate our dinners. For desert we order the chocolate cake which was like many molten lava cakes I have had in the past. Also we brought our own wine and it was slightly warm when we arrived. They supposedly chilled it for an hour while we were waiting to be seated. When we arrived at our table it was sitting in a bucket of Luke warm water. We had to ask them several times to chill the wine and eventually we drank it hot! This is a constant issue in restaurants........contrary to popular belief red wine SHOULD be chilled. Will not be returning!
(2)Lisa B.
Yum! We visited Primo for a company dinner, and we were not disappointed! The mussels were fresh with tasty broth. I ordered the arugula fettuccine for my entree and loved it. It was very rich without being "heavy". My colleagues enjoyed their meals as well. (I believe many of them ordered the duck and a few ordered the steak.) The lowlights of the night were the s'more desserts and mojitos. My group really disliked the s'more dish, and we were later told that it's being taken off the menu due to poor reviews. (This would have been nice to know earlier, right?) The mojitos were inconsistently made and a little too sweet at times. I really like how intimate the space felt while still accommodating large groups. The prices are a bit steep, and if you're a "true" foodie you might not fall in love, but it's a nice place for a treat.
(4)Dave L.
Hmmm, where do I begin? It was my wife's birthday and I wanted to spoil her during our trip to Orlando so Primo came to mind. 6pm reservations, we were escorted on a nice wrap around booth with a view of the outside. The hostess and overall staff at this location is 5 star. So good, that it would not of surprised me if they offered a foot massage to my wife during dinner. 5 stars. Let's start with my meal. I had the braised rabbit dish. Growing up with my old German heritage this course was rather abundant during my youth. OK, maybe it isn't German heritage and being a West Virginia Hillbilly, rabbit, opossum, coon, and 2 day rule road kill is considered normal, lol. Back to serious. My dish was a full 5 star! All the way around. Folks, rabbit is hit or miss. Cooking this dish properly takes practice. Rabbit can dry out very fast, in my opinion it is not the easiest thing to cook. To be honest, this was the best dish I have had in many moons, topped off with a potato in a sauce to die for. Add some Catena Malbec and I was a very happy camper. Now for my wife's, dish. Sorry but this is where the deduction of one star came into play. This is not being critical but hopefully if the Restaurant reviews Yelp they can take this as some constructive criticism. My wife had the shrimp and pasta dish. Complete with a glass of Riesling. She was loving the shrimp, cooked again to perfection. The sauce? Outstanding. The deduct? The pasta was not fully cooked nor stirred. Half of the dish was clumped together. The wine, well good but having broken cork pieces in your glass twice is not perfection. Sorry, again not trying to be rough but at $200.00 + for a two person dinner one expects no error. Of course they swarmed us with apology, topped it off with a special on the house desert from the pastry chef for my spouse! Because of the dish error and cork issue I had to deduct one star, but Primo is a restaurant to patronize. You will drop large coin, but it is a very nice place.
(4)Antonio M.
Well the service was horrible this time at the counter, the lady at the register was much more interested in counting the registers out two hours before closing. She wasnt helpful in anyway and I felt rude as well. I dont mind the Phildelphian food but the attitude can be checked at the border.
(3)Piper W.
We had a couple of meals here and liked it both times. The service was very attentive and good. The Farmers salad was really tasty. Local baby greens, frise, freshly made warm croutons, a soft cooked egg, and deliciously flavored pork- I think it was lardo? Shaved hard cheese with a light vingarette melded wonderfully. The assortment of fresh baked bread was amazing (French, focaccia and dark levain, the levain being my favorite). The olive oil they serve it with is so fruity and delicious! I really enjoyed the salmon with fiddlesticks and Lima beans. The periogis under them were not phenomenal but the dish was still very good. They warn you that the fish is cooked medium rare which was fine by me, but mine was actually medium which was fine- still tender and delicious but if you prefer it to be less cooked, be sure to tell them. The striped bass is local and a thick cut, well cooked and seasoned. It comes on a bed of delicious English peas and cooked romaine. It was weird that it had 2 cheese flavored tater tots on it but don't let that deter you- the rest of the dish was excellent. The ravioli were amazing- highly recommend them! The truffle and mushroom pappardelle was good but as another person mentioned, the truffle flavor was almost non existent despite having shaved truffle on it. It was saltier than the ravioli which was perfectly seasoned. The the pork loin dish (can't remember the name) is one of their specialties and it was good but a little on the salty side. The mashed potatoes with it were excellent. Always too full to try dessert. Oh, and the unsweetened iced tea is a cinnamon flavored which is actually quite nice.
(4)Mike L.
Was very disappointed after reading some of the glowing reviews and seeing the beautiful location when we arrived. The grilled calamari was delicious, but have had better. It was simply grilled over greens without any other flavoring or sauce to compliment it. The main courses were the biggest disappointment! I had the grilled snapper that was supposed to come in a tarragon light tomato sauce. Might as well have just said 'tomato sauce'. No hint of tarragon to be found there. The truffle pappardelle was even worse off. There was NO flavor of truffle anywhere to be found in this dish. The pieces of black truffle on the plate, when eaten alone to see, tasted more like a turnip. Truffle is a very aromatic flavoring that can be over powering in the slightest amounts. This was none existent! We mentioned this to our server to pass along to the chef.....no reply what-so-ever from the kitchen. Oh well, I'd skip this place and find better in Orlando.
(2)Dave W.
LOve this place, great atmosphere. Great service! and a very cool and eclectic menu. The overall experience is worth the trip. No beginners here
(4)Duke B.
This place is awesome. If your not staying at the hotel they will validate your parking which is nice because it's 18$ otherwise. Back to the point though... The food was amazing, service was great, atmosphere was 10/10. I was in Florida for 2 weeks, ate out almost every night and this was possibly the best meal we had. Yes it s not cheap but it's at the jw Marriott what do you expect. This place was great!
(5)Vanessa V.
Seriously impressed with this elegant yet casual dinner spot in Orlando. Probably the yummiest octopus I've ever had. Local Florida octopus! Plus local rabbit, Florida grouper, veggies from their own garden and great wine selection.
(5)Marissa B.
We have been staying at the JW Marriott for the past week and had dinner at Primo last night before heading home. We had the most excellent food, service, and wine of the entire trip. We sat at the bar and William was our bartender/server and he was awesome! He was so friendly and very well informed on wines and ingredients used in the dishes. I have a gluten allergy and they were beyond accommodating to my dietary restrictions and created the most amazing pasta dish I've ever had!!! They even brought my "taste from the chef" on an endive instead of the cracker. My boyfriend was beyond pleased with his meal as well and we will definitely be going back if we are ever in Orlando again. Thank you!!!
(5)Shelby S.
Excellent, excellent food. However, two hours is too long to wait to get food, especially in a restaurant that's not crowded. This may be one of the freshest restaurants I've ever dined at.
(4)Nick V.
Primo is incredible, with produce grown behind the restaurant and a focus on locally sourced ingredients this is a place is truly magnificent. Ever since I saw the Rockport location on No Reservations I've wanted to go to this place, so when I was at a conference at the Ritz I jumped on the opportunity. Owned by Melissa Kelly this restaurant serves a combo of new american and italian/french. We had the antipasti first, assorted meats and cheeses were of incredibly high quality, about as good as Italy, and I go there twice a year. Farmers Salad was amazing, and big enough to split, a perfectly poached egg goes on top and adds to the amazing yet simple flavors. The duck was top notch, perfectly prepared as well as the Red Snapper. Anyone who says the price is too high is crazy, you don't get a food experience this good many places, go!!!
(5)Elizabeth R.
We enjoyed our meal here...because we live in Gainesville and have very slim pickings. We had higher expectations for this restaurant though, especially for the price. Some things were better than others. They serve really nice olive oil with their freshly made bread. I really liked the Primo Salad, the lettuce was fresh and the dressing was good. I got the snapper as my entree, it was cooked perfectly and I loved all the components on the dish, although the fish could have been fresher. My fiance got the fois gras torchon to start, the torchon itself was good, but the other components on the dish didn't really go well with the fois gras. The chef was trying too hard with the fois gras, gingerbread just doesn't go with it. He got the duck breast for his entree and he liked it, but he thought my fish dish was better. They are trying to be a 5 star place with the amuse bouche, but things could be improved. If this restaurant were cheaper I would have given it a 4 star, but for the price its really a 3 star.
(3)Bonnie O.
Excellent dinner here. I had the Saltimbocca and my husband had a NY Strip. The butternut squash and lobster ravioli was exceptional. We also had great service.
(4)Patt C.
What a place! A Melissa Kelly property in the JW Marriott Grande Lakes hotel. Having read all the Yelp reviews, we were aiming for the bar to sample the olive oil-rosemary-garlic almonds. Somehow, we got the restaurant bar confused with the lobby bar, so we went to the lobby bar in error . . . the nut offerings there were uninspired. BIG FAIL on our part! I soooo want to go back for those stinkin' almonds!! Upon arrival, with a reservation, we were early. No problem. It was my birthday. EVERYBODY knew it was my birthday. Hostess. Woman who took us to our booth. Water person. Server. I'm sure the vacuum person and the janitor knew, too. Upfront there is a massive table of breads (all prepared and baked on-premises), so beautiful and flour-dusted, with a bread-man cutting and preparing baskets for the tables. Also a massive table with a carver for the charcuterie. What eye-candy walking to our booth. This place is beautifully appointed, with cubbies over the watch-the-chefs-cook area each housing a gorgeous piece of hand-blown glass . . . vases, works of art, whatever you want to call them . . . they're deliriously beautiful. Go look at the website, which doesn't do them justice: bit.ly/s76mm2 . At the booth was a birthday card personally written: We are so honored you chose to share your special day with our Primo family! We wish you a very happy birthday! ENJOY!! The menu was personalized with "Happy Birthday, Patt." What a nice touch! The bread basket was full of three different breads served with an incredible olive oil the likes of which I've never tasted. All breads were full of flavor and toothsome/rustic wonderfulness! Just as we sat down, we got a gift from the chef: amuse bouche. A lovely mouthful of tasty deliciousness to whet our appetites! We ordered a light, fruity Reisling and two appetizers to share: duck confit and a fried mussel/calamari/shrimp combo in a cone with sauce on the side. I've NEVER had duck, and this duck confit was delicious. We got a thigh and a leg and greens that were a perfect combination of rich and snappy, along with black rice! The duck was cooked per the chef's specs, and it was lovingly medium-rare . . . just sumptuous! The fried seafood was light, airy, not grease- or oil-bogged and tasted like itself. What a wonderful dish! The sauce didn't overpower. Entrees: OK, I went for the duck, which was beautifully sauced and sliced, medium-rare to rare (I left it to the chef when the server asked how I wanted it cooked.). Dining partner got a pasta dish that he enjoyed. The pasta was lasagna-width, but it was gray. Flavorful. Filling. After entrees, out came a chef special: Happy Birthday written in chocolate on a beautiful rectangular white plate with crystalized orange peel, crystalized ginger, dark-chocolate-dipped guava and milk-chocolate-dipped some other fruit. It was beautiful. And sumptuous. An amazing finish to an amazing dinner and total experience. Thank you, Primo, for such a wonderful birthday celebration!!!
(5)Alex G.
Amazing cuisine, pure and simple. The ingredients were farm fresh as advertised, with a huge selection of organic products. Loved the octopus salad (wow!), and the stone crab claws were huge. Oysters were fresh and cold. The meat sauce pasta with ricotta was decent, but I couldn't find any ricotta in it. Lamb rack with Moroccan rub was a table favorite, and both fish dishes were eaten completely - nothing left over. The deserts were incredible, as well. Add a great, large wine list, and professional service, and you have a five star dining experience.
(5)Ping P.
Title: How Primo loses $140.00 in dining revenue. I am here on business and staying at the Ritz. I thought it would be nice to do something different and so I called over to Primo to get a reservation. The (presumably) hostess who answered the phone was very nice until I requested a table for one. Long pause...oh...one? She asked , followed by I'll have to check with the host. After being put on hold for about 5 minutes (seriously I thought about hanging up..but I really wanted to try this place) She came back with - The host says we can seat you at the bar, it is the same menu. I repeated that I preferred a table. She paused again and said that the bar really is comfortable. I hung up on her. Really?! I can't believe they have some weird policy around single diners. This is conference central around these parts - so there are lots of us 'loners'. I took my business to the Vineyard Grill at the Ritz - enjoyed outstanding service and a memorable meal at a beautiful table and dropped $140 and change on dinner and wine pairing (for ONE!)
(2)Marissa A.
Wow. The ambiance and service are impeccable. And the food is delicious! Such a wonderful win-win situation! The premise of this restaurant is that they serve organically, freshly grown vegetables from their garden right on the property of the resort! We were seated in a cozy booth and ordered drinks. A complimentary appetizer came along with our order of the grilled assortment seafood appetizer. I immensely dislike it when seafood is over cooked BUT Primo grilled their seafood to perfection. For entrees, my boyfriend had the duck. The meat was succulent and savory. The portion was just enough to be comfortably full (so he says!). I had the lamb which was cooked to my liking. It was not a lamb chop - they were served in medallions. And the service was amazing. Without even asking, we had our soft drinks refilled (yes, soft drinks bc we gave up alcohol for Lent!) and our were plates cleared very inconspicuously. Too full for dessert, we were given a complimentary 'sweet plate' with a pair of chocolate covered hazelnuts, jellied lemon rinds, and 2 other sweet treats that escape my memory. A fun side note: there was a decorative red meat cutter on the floor and they actually used it to slice prosciutto - just a cute touch.
(5)Dominic B.
I'm a local and live all of 10 miles from the JW Marriott/Ritz super complex that houses Primo. One of our FAVORITE things to do is have a "staycation" at this wonderful hotel for a night (I work for Marriott, in full disclosure). An integral part of each staycation is dinner at Primo! I'm a very big fan of this place. The organic/fresh aspect works so well with their dishes, and I've tried almost all of the staples (though the menu changes very frequently) and have loved every one. When family visits, I put them up here and we have dinner at Primo and everyone LOVES it! Service is excellent, the ambiance is very nice, and the food is SO good! They also have a nice wine list with some interesting finds. This is what us locals call an "expense account" place as it's not cheap, and is aimed at business/convention visitors who can expense these "business meals." BUT - don't let that scare you away. It's very very well done in all respects and worth at least one visit. For a fun evening go for an evening stroll around the grounds (beautiful) and then have a cocktail and perhaps a few bites of sushi in the lobby bar. Then head to dinner for your RESERVED table at Primo. After dinner, stroll outdoors to the firepits and enjoy a nightcap or two. You can't go wrong here but bring your wallet!
(5)ArvidK O.
We were promptly seated in a very comfortable wrap around booth. The service was very professional and he made some excellent suggestions. The Italian bread and olive oil served was among the best we have had anywhere. We shared an antipasto plate that consisted of small portions of Iberica Ham, Mortadella, Salami, 3 cheeses, house cured olives, pickled eggplant, pickles and croutons. We also shared a farm fresh salad that was ample for 2 people. I had the duck breast and Pat had the grouper. Both were excellent and the presentation was outstanding. We shared the chocolate chess pie for dessert. this was the only shortcoming of the meal. It was more like a chocolate meringue than chess pie. I told the waiter that they should remove this from the menu. The presentation was outstanding though.
(5)Nick D.
Really good food, but really expensive. I stayed at the JW Marriott (where the restaurant is) while traveling for work. The decor is very upscale and the waiters were very friendly and helpful. The food was definitely above average. Like many Italian spots, they gave you bread and olive oil to start. The bread was good, but the oil was fabulous. I hate when you go to a place that gives you weak dipping oil. The stuff at Primo is a very deep golden color (the first sign of a quality oil) and has a great acidic taste. Really nice. I had Linguine and Clams. It was very good (clams in the shell, not chopped up through the sauce-just FYI if you do or don't like that). Homemade linguine as well, always a plus. I'd probably give the food a solid 4. But the price, my God. The cheapest glass of wine was $12. My pasta dish? $32! and it wasn't a huge portion by any means. I was with 2 other guys, we each had 2 glasses of wine, one of the others had the linguine and clams as well and our third diner got lobster (looked like a tiny portion although he said it was good). We also split a prosciutto appetizer. the total bill before tip was like $220. It was very good, but I don't think it was good enough for the price we paid. I would probably have never eaten there if work wasn't picking up the tab. Be aware!
(3)Dr. J.
Great dinner experience at Primo while attending a conference at the resort! The fabulous server "enticed" me to try several menu items because of his rich descriptions and the food met every expectation. I had a marvelous fresh pea soup and an amazing farm fresh salad topped with a perfectly poached egg. Accompanying this was beautiful artisan bread with a rich olive oil. Wonderful menu options, fabulous service, a great wine selection and an amazing sunset made this a memorable dining experience.
(5)Thomas G.
My wife and I live about 10 miles from Primo. The first time we went to the restaurant about six years ago, I was impressed. We had a great experience and the food was excellent. Over the years, we've been back three times. With each visit we feel more and more underwhelmed. It's not that the food isn't good, but when see the bill we can't help but feel that the meal and/or service was not a good value for the price. Don't get me wrong, our other favorite restaurants in town are not what I would consider inexpensive, but at least when we get the bill at some other places, we feel that it's a fair trade for our money. Bottom line: if you're staying at the JW or Ritz, Primo's a little expensive and pretentious, but go ahead and check it out. The food is good. If you're a local or staying closer to downtown, stay in that area because you'll find several options that, in my opinion, are just as tasty and a better bang for your buck.
(2)Abhijit G.
Fantastic place! Upscale ambiance, refined service, and excellent food. I was staying at the JW Marriott (which, btw, was fabulous) and dined here two nights in a row. The chef, as I I found out, is a past James Beard award winner. Deservedly so. I started with an exquisite glass of wine. Moved on to the foie gras, which was very good. For my main course, I had the grouper, which came on a bed of corn risotto. The combination worked wonders for me. Definitely will be back next time I am in Orlando.
(5)Becky C.
Food was very good. We enjoyed our evening there. Could someone please tell them their entire restaurant smelled like old grease. We needed to take our clothes and air them outside when we got home. This was a night when their celebrity chef Kelly was in the restaurant overseeing the operation. Could have rated it higher except for the penetrating smell.
(3)Felicia H.
Everything that hit the table was amazing. I will stay at the JW just to eat here every night.
(5)Alex F.
This is a greta Farm-ti-table restaurant! Very trendy in side (typical contemporary) but the food is different. In most cases, it comes from a local farm which hosted (and I attended) Out Standing In the Filed in 2011.
(4)Melissa C.
You're lucky--when you stay at the JW Marriott, you get not one, but TWO really genuinely great restaurants. They may be priced like hotel restaurants, but they certainly don't TASTE like typical hotel fare. I got a chance to dine at Primo recently. The reservations were booked for the night, so we decided to eat at the bar. This did not diminish the experience; the bar feels like a cozy dining space instead of a hurried service counter. They have these tasty, crispy little bread sticks that look like decor--but don't be afraid to eat them. They're tasty. The chef also sent out an amuse bouche: goat cheese with greens and mushrooms--that was incredibly tasty. I believe there was also pre-meal bread, but it wasn't terribly notable. My scallop dish was incredibly tasty. The scallops were large and cooked to perfection--but also seasoned to perfection. I've noticed that a lot of places go heavy on salting the scallops--but this is not one of them. The light cream sauce, delicate greens and pairing of truffles and other mushrooms gave the dish a robust flavor without having to rely heavily on the sodium to make up for any imbalance. For dessert: A simple berries-and-cream. It wasn't on the menu, but we asked if they had any fresh fruit dishes and they prepared this for us. It was simply exquisite--the whipped cream had hints of rich vanilla and went nicely with the martini-sized glass of raspberries, blackberries and blueberries. If you're trapped at a hotel, you could do MUCH, much worse than Primo (and its cousin Citron). I'd even go there if I *didn't* have to stay within the JW.
(5)Carol K.
Having eaten at Primo several times during past trips to Orlando- on this visit, I was with a large group who just wanted a late night dinner of some fine food, great wine served to us in a lovely environment. We were seated at the "chefs table"; you know the one- right next to the open kitchen where we could watch the chefs preparing everyone's food. It was late but Primo was packed so we were lucky to even get a table without a reservation. Our servers came over immediately (including the manager at one point- that's how busy they were) welcoming us to Primo and taking our drink and water orders. Since it was late- we ordered simply. A couple of meat and cheese trays for the table to go with the great wine we were having as well as an entree. Funny- there were 7 in our group and 6 of us ordered the exact same thing- bolognese sauce over orichette pasta. The meats and cheeses were quite good, plenty to stave off the hunger of this convention weary crew. The bread basket was incredible- with at least three different kinds of bread, and softened butter I could have eaten the whole thing. As for the pasta- simple in it's presentation but made interesting with broccoli rabe added to the dish. Freshly shaved Parmesan finished it off. Primo uses locally grown foods and there is even a herb and vegetable garden on the grounds of the hotel that the chef uses in his entrees. In the past- I have had the salmon here as well as the pork saltimboca- both also very good. It may be a hotel restaurant, but the food, service and ambiance will have you thinking you are anywhere but in a hotel. Check it out the next time you are in town.
(4)Frank R.
This isn't 5 stars by any stretch. Overpriced and pretentious menu. Had a very flavorless Pork dish with mashed potatoes. The only good thing was the bread they served with drinks. Decent service though.
(2)Stella Y.
This restaurant is my favorite at the Ritz / JW Marriott Grand Lakes. Organic ingredients, innovative dishes, accommodating to diners' health-conscious requests, mellow yet sophisticated vibe. My colleague and I made reservations on a Thursday evening and it was pretty busy (without a reservation there's an hour wait). During the earlier months of the year, most of the clientele will be people on business in suits (so make note). It was hard to spot simple vacationers, but I hear it gets better during peak travel months, but note this hotel is a conference center through and through. Anyway, we started off with some mojitos, which were really yummy. For entrees, we had the pappardelle pasta with mushrooms and scallops, as well as the butternut squash ravioli with lobster meat. The first dish was a little lackluster even though I'm a big fan of all three: pappardelle pasta, mushrooms and scallops. I think everything tasted okay, it was just more an issue with texture. The pasta was pretty cold and tasted stale - not what I was expecting at all. The ravioli dish however, which was highly recommended by our awesome waiter Brian, was heavenly! It was absolutely delicious and I highly recommend it. They were incredibly generous with the lobster claw meat as well - there was so much lobster I was pleasantly surprised. If I ever go back to this JW, it'll be my first dinner stop.
(4)Talisha M.
Primo magnifico!!! Impeccable service and great vibe. The dinner was incredible. The Foie Gras is one of the best I've ever had and the mushroom soup was wonderfully stacked with a variety of mushrooms...just superb. The scallops were cooked to perfection. And the dessert just was the icing on the cake but no cake here just pure puffs of deliciousnessnessnesnesnesses...the zeppoles nom nom nom. But they were too fluffy, lite, and almost guilt free unlike a real zeppole...not sure if that makes me happy or not. Why you sooo sad zeppole...you last little zeppole wanna join the party in my tummy...
(5)Ray M.
Great menu of local options. It can be pricey, but the food is always good. It's located in the JW Marriott Grande Lakes so it is usually crowded with a conference crowd.
(4)Scott H.
The best secret restaurant in Orlando. Secret because you don't read much about it from locals and it's hard to find if you don't know where to look. Primo is located in the JW Marriott and though it is super expensive, it's well worth it. It's owned by famous chef, Melissa Kelly and they support organic, local foods. They even have their own garden right at the Marriott and other produce and meats are bought from local farmers. All the food is top notch and the menu changes daily, so there is always something new. We started with the antipasti ($16) and it was out of this world: three italian meats and imported cheeses, marinated veggies, homemade pickles, and eggplant and pepper salad, imported olives, and some crusty breads. My wife and I decided we would come back some night, sit at the bar and just order this. For the main course my wife got grouper and I got an incredible strip steak served with a potato pancake that was stuffed with, get this, short ribs! Now that's creative thinking. I also had a side of fresh steamed veggies. For dessert, we split the cannoli. I grew up eating cannoli from the North End in Boston. While these couldn't compete (and perhaps it's unfair to expect them to) Primo's version was quite good. Service, decor and quality of food were all spectacular. Helpful tip, valet park. Primo will validate your parking so you don't get charged the hotels $16/hr fee. Just be sure to tip the valet. Cheers
(5)Jesse D.
BEWARE---this place has gone way, waaaay down hill. We used to live in Orlando and ate here a couple of times when it first opened (about 10 years ago). That was right at the beginning of the whole "organic" movement and this restaurant was very interesting and new. The food was always good and service matched. We just visited last week and it felt tired and old. The decor has not changed in a decade and the place felt old and worn. There was a also a funky smell that seems to have developed (that I guess was new). Besides the smell, the other new thing was the staff (very young and inexperienced looking). This last time. the food was not at all good. I ordered a beet salad and it came loaded with peanut brittle (yes the candy). My salad was full of candy but was very lacking in beets (there were two tiny, tiny beets on my plate). My main dish came out ice cold. I sent it back and it returned to me luke- warm. My wife's pasta dish was completely inedible (and this is supposed to be an Italian restaurant). Also, we ordered pasta for my daughter off the kids selections and it was so spicy she couldn't touch it (the replacement dish of chicken fingers were deeep, deeep fried---so much for organic/healthy). Needless to say, we did not stay for dessert. But we still got stuck with a big check (way overpriced). Stay away from this place. Not what it used to be. Notice that many of the good Yelp reviews are from years ago. If staying at JW, go to Vineyard Grill or Normans at the Ritz (or off property). This place is coasting off it's location (in the middle of convention central) and the celebrity chef association (she probably steps foot in there like once a year).
(2)William B.
Accessibility notwithstanding, this restaurant is the cream of the fine-dining crop. Although difficult to find (there are no signs anywhere), the parking is plentiful because of the location, and the restaurant validates (otherwise, you'll shell out $16 for an hour). The first stop in the restaurant should be the bar, where you'll find little bowls of almonds spiced with garlic, rosemary, olive oil, and something not quite identifiable. Try the Dark & Stormy - a precious find, due to the rare ginger beer ingredient. The bartender will be polite and extremely attentive (albeit, she should be, since you'll be the only one at the bar). The table will be private yet not isolated nor soundproof, unless you request the hut located in the back corner of the restaurant, wherein you'll be seated in a mahogany cubicle around a table-for-four. You'll find the appetizers exquisite in taste, and plentiful in portion. The meat & cheese platter comes highly recommended. The foie grais - stuffed quail is sweet, a little spicy, and fantastically flavorful and filling; although the quail came bone-in, the goose-liver stuffed bird is easy to maneuver. At the end of the meal, if you still have room, is a range of desserts that make ordering just one a difficult decision. The pumpkin cheesecake is a practice in perfect balance. My suggestion: take a group of friends. Everyone order something different, from appetizer, entree, and dessert, and pass them around for everyone to experience one bite. If you can find the restaurant, that is.
(4)Michael T.
Excellent food (I had their spaghetti), excellent staff, and they were very accommodating. The drinks I had were fine, though I didn't too much enjoy their mojito. I think, however, it was just a preference type of thing. However, their Pumpkin Trio was so good, I came back to order it again a few nights later. A great dessert.
(5)Annette G.
I came to Primo for the kickoff dinner of the Eat Local event in Jan. The dinner was amazing, and perfectly paired with Primo, as that restaurant makes a point of utilizing local farms and gardens for their menu. We got to tour the herb and vegetable garden located on the grounds of the JW Marriot. Before each meal, a representative from the grower\farmer spoke about their operation followed by a run down from Chef Kelly about how they used the ingredients for each dish. It was an amazing event, and the food... the FOOD was DELICIOUS! My favorite dish of the night came from locally caught shrimp over artichoke and white bean filled agnolotti. It was heavenly. I really can't wait to come back to Primo to try items from their regular menu! For more info on the dinner and pictures, check out my blog post burgersandbarolo.blogspo…
(5)Ashley L.
GREAT date night (in our case Anniversary!) dinner spot. Romantic and classy without being stuffy, a very wam feeling. I got the Grouper, hubby the pork picatta - both were great. Carrot cake for dessert is FABULOUS - light yet so savory. Sure, it's pricey (it's not chili's folks) but I didn't feel totally ripped off either for a special occasion. Give it a try!
(5)Dani L.
We recently ate at Primo for dinner while staying on property. AMAZING dining experience. We each had different salads - very unique ingredients used in both and delicious. We were treated to a small pasta, shrimp scampi style and not on menu that was out of this world. Dinner was Pork Saltimbocca and Salmon - the pork could have passed for VEAL - pounded super thin and very tender in a wonderful sauce. Salmon was very well prepared also. For dessert we splurged and ordered zeppolis - super fresh and piping hot with cinnamon sugar sprinkled on top. Nice wine menu selection - helpful staff and very attentive management! Would absolutely look forward to next chance we can dine there. Highly recommend.
(5)Elizabeth G.
My husband and I went here for our wedding anniversary. Great restaurant, great food, nice waitstaff. I got the pasta and my husband got the steak. Food tasted fresh! Steak was tender and juicy. Pasta wasn't overcooked. Dessert was great as well! Between two glasses of wine, appetizer, 2 main dishes, and 2 desserts, our bill was about $155 (not including tip). Not something we would do all the time, but great for special occasions. We'll definitely go back!
(5)Renee W.
We were pleasantly surprised at Primo as we have not always had the best food while staying in a JW Marriott in the past. The food was truly wonderful. The wine service was pretty good as well. We would definitely return to Primo
(4)Tom W.
Very enjoyable food... I normally avoid hotel restaurants ... but went to Primo with a conference group. Well worth it ... I had the pork medallions and they were done perfectly. My wife had the strip steak and it too was excellent. Good selection of wines, and the fresh herbs make a big difference. Probably the best restaurant in the Marriott / Ritz Carlton complex.
(4)Tim B.
The hotel in which the restaurant resides was beautifully decorated for Christmas, so this really added to the ambiance. The restaurant was romantic and quiet, which made it easy for my new bride and I to converse. The entree selection was very interesting, making it very hard to decide what to try. My wife and I are somewhat adventurous foodies so we like to try different things. The meals we selected were on par with the best we have eaten anywhere in the world. The components of each dish were perfectly selected, and including some nuance (baby brussel sprouts) I would not have normall selected. The chocolate dessert we selected was fabulous as well. Eating here is pricey, but the food is excellent and the service is good, so give it a try.
(5)Cindy D.
We absolutely loved our experience at Primo. All the staff were exceptional. They anticipated our needs. Two people in our party eat gluten-free and the bartender confirmed with the chef before we got to the table what items were gluten-free or could be adapted to gluten-free. The food was extraordinary. The quality of the ingredients they use in unsurpassed. We enjoyed local grouper. The sommelier took into account they types of wine we drink and was able to suggest a wine not currently on the menu which was fabulous. The only complaint was the cappucino was lukewarm due to the cups not being heated. Unfortunately we did not say anything to the server as we should have because I am sure they would have fixed the problem. The carrot cake was divine (and gluten free). The chocolate cake and mint gelato were excellent.
(5)Michael C.
Tucked away on the JW Marriot and Ritz Carlton's beautiful property, Primo promises to deliver the most fresh and healthy menus. I only had the opportunity to have appetizers and drinks but that was enough for my appetite and wallet to handle. We shared crab cakes with an arugula and cucumber salad and a light dressing and I had a few cocktails. Between the two of us we dropped $50 just on appetizers and drinks. I wouldn't frequent Primo but it would be a way to spoil a girlfriend or impress a business partner, other than that its pretty overdone.
(3)Lori S.
Great place for organic food. Vegetables are grown in the garden outside the restaurant. Vegetables were great. Fried green tomatoes were a treat. Chicken was a little over cooked but over all the meal was good.
(4)K T.
Great food-great service. Chef table is a unique detail- but made it hard for group conversation. Nd being called a "chef table" I was expecting the chef to come out and greet us...but he/she never did. So I'm not sure why we had to pay a deposit for that table-not worth the extra cost. Otherwise- Excellent food .
(5)Daryl G.
My wife and I live close and go several times a year and they always remember us and the food is always great, not traditional Italian by any means, but very good. You cannot beat the great service and interesting twist on Italian fair.
(4)Nancy W.
I'd rate this one 4 if not for the tough lobster (see below) At the JW Marriott Orlando Grande Lakes. Melissa Kelly's "Primo" is the sister to her Rockland, Maine restaurant known for organic ingredients and support of sustainable agriculture. The Orlando Primo outpost includes an organic garden supplying much of the produce and herbs for the restaurant. The decor is upscale, comfortable and feels surprisingly intimate for its size. There are several dining areas with widely spaced tables that, while they are not shut off from each other, help create a romantic, intimate space. We both started with the Hammock Hollow Organic Seasonal Greens dressed with an aged red wine vinaigrette. The combination of greens was delicious and packed with flavor. It had that 'just picked' taste and didn't need anything more than the vinaigrette. I had the Sweet Pea Ravioli & Maine Lobster (English pea and mascarpone stuffed ravioli with pea tendrils & buttery lobster broth) for my entree. The ravioli and lobster broth was WOW WOW WOW! out of this world, but unfortunately the half-lobster tail and claw was tough and tasteless. My companion had two lamb chops (I'm sorry -- I didn't pay attention to the preparation) but since she wouldn't give me a bite, cleaned her plate and made these little "yum, yum" noises while eating, I know she was pleased. We ended the meal with dessert. L had the Warm Chocolate "Budino" Cake with coffee gelato and warm caramel (excellent!) and I had a panna cotta with pineapple mousse that was accompanied by a tiny coconut macaroon and a small piece of peanut brittle. The wee macaroon was kind of weird and too sticky, but both the panna cotta and peanut brittle were brilliant. Service was good and our thoughtful server, while she lacked confidence and was a bit too giggly, was very understanding about that fact that we were taking our time with dinner and didn't want to be rushed in any way.
(3)Jeff B.
Excellent food -- very thoughtfully and professionally prepared. Elegant but casual setting. Professional service. And, just an elevator ride afterwards to get to bed...
(5)Melissa C.
You're lucky--when you stay at the JW Marriott, you get not one, but TWO really genuinely great restaurants. They may be priced like hotel restaurants, but they certainly don't TASTE like typical hotel fare. I got a chance to dine at Primo recently. The reservations were booked for the night, so we decided to eat at the bar. This did not diminish the experience; the bar feels like a cozy dining space instead of a hurried service counter. They have these tasty, crispy little bread sticks that look like decor--but don't be afraid to eat them. They're tasty. The chef also sent out an amuse bouche: goat cheese with greens and mushrooms--that was incredibly tasty. I believe there was also pre-meal bread, but it wasn't terribly notable. My scallop dish was incredibly tasty. The scallops were large and cooked to perfection--but also seasoned to perfection. I've noticed that a lot of places go heavy on salting the scallops--but this is not one of them. The light cream sauce, delicate greens and pairing of truffles and other mushrooms gave the dish a robust flavor without having to rely heavily on the sodium to make up for any imbalance. For dessert: A simple berries-and-cream. It wasn't on the menu, but we asked if they had any fresh fruit dishes and they prepared this for us. It was simply exquisite--the whipped cream had hints of rich vanilla and went nicely with the martini-sized glass of raspberries, blackberries and blueberries. If you're trapped at a hotel, you could do MUCH, much worse than Primo (and its cousin Citron). I'd even go there if I *didn't* have to stay within the JW.
(5)Carol K.
Having eaten at Primo several times during past trips to Orlando- on this visit, I was with a large group who just wanted a late night dinner of some fine food, great wine served to us in a lovely environment. We were seated at the "chefs table"; you know the one- right next to the open kitchen where we could watch the chefs preparing everyone's food. It was late but Primo was packed so we were lucky to even get a table without a reservation. Our servers came over immediately (including the manager at one point- that's how busy they were) welcoming us to Primo and taking our drink and water orders. Since it was late- we ordered simply. A couple of meat and cheese trays for the table to go with the great wine we were having as well as an entree. Funny- there were 7 in our group and 6 of us ordered the exact same thing- bolognese sauce over orichette pasta. The meats and cheeses were quite good, plenty to stave off the hunger of this convention weary crew. The bread basket was incredible- with at least three different kinds of bread, and softened butter I could have eaten the whole thing. As for the pasta- simple in it's presentation but made interesting with broccoli rabe added to the dish. Freshly shaved Parmesan finished it off. Primo uses locally grown foods and there is even a herb and vegetable garden on the grounds of the hotel that the chef uses in his entrees. In the past- I have had the salmon here as well as the pork saltimboca- both also very good. It may be a hotel restaurant, but the food, service and ambiance will have you thinking you are anywhere but in a hotel. Check it out the next time you are in town.
(4)Frank R.
This isn't 5 stars by any stretch. Overpriced and pretentious menu. Had a very flavorless Pork dish with mashed potatoes. The only good thing was the bread they served with drinks. Decent service though.
(2)Alex F.
This is a greta Farm-ti-table restaurant! Very trendy in side (typical contemporary) but the food is different. In most cases, it comes from a local farm which hosted (and I attended) Out Standing In the Filed in 2011.
(4)Stella Y.
This restaurant is my favorite at the Ritz / JW Marriott Grand Lakes. Organic ingredients, innovative dishes, accommodating to diners' health-conscious requests, mellow yet sophisticated vibe. My colleague and I made reservations on a Thursday evening and it was pretty busy (without a reservation there's an hour wait). During the earlier months of the year, most of the clientele will be people on business in suits (so make note). It was hard to spot simple vacationers, but I hear it gets better during peak travel months, but note this hotel is a conference center through and through. Anyway, we started off with some mojitos, which were really yummy. For entrees, we had the pappardelle pasta with mushrooms and scallops, as well as the butternut squash ravioli with lobster meat. The first dish was a little lackluster even though I'm a big fan of all three: pappardelle pasta, mushrooms and scallops. I think everything tasted okay, it was just more an issue with texture. The pasta was pretty cold and tasted stale - not what I was expecting at all. The ravioli dish however, which was highly recommended by our awesome waiter Brian, was heavenly! It was absolutely delicious and I highly recommend it. They were incredibly generous with the lobster claw meat as well - there was so much lobster I was pleasantly surprised. If I ever go back to this JW, it'll be my first dinner stop.
(4)Talisha M.
Primo magnifico!!! Impeccable service and great vibe. The dinner was incredible. The Foie Gras is one of the best I've ever had and the mushroom soup was wonderfully stacked with a variety of mushrooms...just superb. The scallops were cooked to perfection. And the dessert just was the icing on the cake but no cake here just pure puffs of deliciousnessnessnesnesnesses...the zeppoles nom nom nom. But they were too fluffy, lite, and almost guilt free unlike a real zeppole...not sure if that makes me happy or not. Why you sooo sad zeppole...you last little zeppole wanna join the party in my tummy...
(5)Ray M.
Great menu of local options. It can be pricey, but the food is always good. It's located in the JW Marriott Grande Lakes so it is usually crowded with a conference crowd.
(4)Becky C.
Food was very good. We enjoyed our evening there. Could someone please tell them their entire restaurant smelled like old grease. We needed to take our clothes and air them outside when we got home. This was a night when their celebrity chef Kelly was in the restaurant overseeing the operation. Could have rated it higher except for the penetrating smell.
(3)Scott H.
The best secret restaurant in Orlando. Secret because you don't read much about it from locals and it's hard to find if you don't know where to look. Primo is located in the JW Marriott and though it is super expensive, it's well worth it. It's owned by famous chef, Melissa Kelly and they support organic, local foods. They even have their own garden right at the Marriott and other produce and meats are bought from local farmers. All the food is top notch and the menu changes daily, so there is always something new. We started with the antipasti ($16) and it was out of this world: three italian meats and imported cheeses, marinated veggies, homemade pickles, and eggplant and pepper salad, imported olives, and some crusty breads. My wife and I decided we would come back some night, sit at the bar and just order this. For the main course my wife got grouper and I got an incredible strip steak served with a potato pancake that was stuffed with, get this, short ribs! Now that's creative thinking. I also had a side of fresh steamed veggies. For dessert, we split the cannoli. I grew up eating cannoli from the North End in Boston. While these couldn't compete (and perhaps it's unfair to expect them to) Primo's version was quite good. Service, decor and quality of food were all spectacular. Helpful tip, valet park. Primo will validate your parking so you don't get charged the hotels $16/hr fee. Just be sure to tip the valet. Cheers
(5)Abhijit G.
Fantastic place! Upscale ambiance, refined service, and excellent food. I was staying at the JW Marriott (which, btw, was fabulous) and dined here two nights in a row. The chef, as I I found out, is a past James Beard award winner. Deservedly so. I started with an exquisite glass of wine. Moved on to the foie gras, which was very good. For my main course, I had the grouper, which came on a bed of corn risotto. The combination worked wonders for me. Definitely will be back next time I am in Orlando.
(5)Jesse D.
BEWARE---this place has gone way, waaaay down hill. We used to live in Orlando and ate here a couple of times when it first opened (about 10 years ago). That was right at the beginning of the whole "organic" movement and this restaurant was very interesting and new. The food was always good and service matched. We just visited last week and it felt tired and old. The decor has not changed in a decade and the place felt old and worn. There was a also a funky smell that seems to have developed (that I guess was new). Besides the smell, the other new thing was the staff (very young and inexperienced looking). This last time. the food was not at all good. I ordered a beet salad and it came loaded with peanut brittle (yes the candy). My salad was full of candy but was very lacking in beets (there were two tiny, tiny beets on my plate). My main dish came out ice cold. I sent it back and it returned to me luke- warm. My wife's pasta dish was completely inedible (and this is supposed to be an Italian restaurant). Also, we ordered pasta for my daughter off the kids selections and it was so spicy she couldn't touch it (the replacement dish of chicken fingers were deeep, deeep fried---so much for organic/healthy). Needless to say, we did not stay for dessert. But we still got stuck with a big check (way overpriced). Stay away from this place. Not what it used to be. Notice that many of the good Yelp reviews are from years ago. If staying at JW, go to Vineyard Grill or Normans at the Ritz (or off property). This place is coasting off it's location (in the middle of convention central) and the celebrity chef association (she probably steps foot in there like once a year).
(2)William B.
Accessibility notwithstanding, this restaurant is the cream of the fine-dining crop. Although difficult to find (there are no signs anywhere), the parking is plentiful because of the location, and the restaurant validates (otherwise, you'll shell out $16 for an hour). The first stop in the restaurant should be the bar, where you'll find little bowls of almonds spiced with garlic, rosemary, olive oil, and something not quite identifiable. Try the Dark & Stormy - a precious find, due to the rare ginger beer ingredient. The bartender will be polite and extremely attentive (albeit, she should be, since you'll be the only one at the bar). The table will be private yet not isolated nor soundproof, unless you request the hut located in the back corner of the restaurant, wherein you'll be seated in a mahogany cubicle around a table-for-four. You'll find the appetizers exquisite in taste, and plentiful in portion. The meat & cheese platter comes highly recommended. The foie grais - stuffed quail is sweet, a little spicy, and fantastically flavorful and filling; although the quail came bone-in, the goose-liver stuffed bird is easy to maneuver. At the end of the meal, if you still have room, is a range of desserts that make ordering just one a difficult decision. The pumpkin cheesecake is a practice in perfect balance. My suggestion: take a group of friends. Everyone order something different, from appetizer, entree, and dessert, and pass them around for everyone to experience one bite. If you can find the restaurant, that is.
(4)Michael T.
Excellent food (I had their spaghetti), excellent staff, and they were very accommodating. The drinks I had were fine, though I didn't too much enjoy their mojito. I think, however, it was just a preference type of thing. However, their Pumpkin Trio was so good, I came back to order it again a few nights later. A great dessert.
(5)Felicia H.
Everything that hit the table was amazing. I will stay at the JW just to eat here every night.
(5)Annette G.
I came to Primo for the kickoff dinner of the Eat Local event in Jan. The dinner was amazing, and perfectly paired with Primo, as that restaurant makes a point of utilizing local farms and gardens for their menu. We got to tour the herb and vegetable garden located on the grounds of the JW Marriot. Before each meal, a representative from the grower\farmer spoke about their operation followed by a run down from Chef Kelly about how they used the ingredients for each dish. It was an amazing event, and the food... the FOOD was DELICIOUS! My favorite dish of the night came from locally caught shrimp over artichoke and white bean filled agnolotti. It was heavenly. I really can't wait to come back to Primo to try items from their regular menu! For more info on the dinner and pictures, check out my blog post burgersandbarolo.blogspo…
(5)Ashley L.
GREAT date night (in our case Anniversary!) dinner spot. Romantic and classy without being stuffy, a very wam feeling. I got the Grouper, hubby the pork picatta - both were great. Carrot cake for dessert is FABULOUS - light yet so savory. Sure, it's pricey (it's not chili's folks) but I didn't feel totally ripped off either for a special occasion. Give it a try!
(5)Dani L.
We recently ate at Primo for dinner while staying on property. AMAZING dining experience. We each had different salads - very unique ingredients used in both and delicious. We were treated to a small pasta, shrimp scampi style and not on menu that was out of this world. Dinner was Pork Saltimbocca and Salmon - the pork could have passed for VEAL - pounded super thin and very tender in a wonderful sauce. Salmon was very well prepared also. For dessert we splurged and ordered zeppolis - super fresh and piping hot with cinnamon sugar sprinkled on top. Nice wine menu selection - helpful staff and very attentive management! Would absolutely look forward to next chance we can dine there. Highly recommend.
(5)Elizabeth G.
My husband and I went here for our wedding anniversary. Great restaurant, great food, nice waitstaff. I got the pasta and my husband got the steak. Food tasted fresh! Steak was tender and juicy. Pasta wasn't overcooked. Dessert was great as well! Between two glasses of wine, appetizer, 2 main dishes, and 2 desserts, our bill was about $155 (not including tip). Not something we would do all the time, but great for special occasions. We'll definitely go back!
(5)Renee W.
We were pleasantly surprised at Primo as we have not always had the best food while staying in a JW Marriott in the past. The food was truly wonderful. The wine service was pretty good as well. We would definitely return to Primo
(4)Tom W.
Very enjoyable food... I normally avoid hotel restaurants ... but went to Primo with a conference group. Well worth it ... I had the pork medallions and they were done perfectly. My wife had the strip steak and it too was excellent. Good selection of wines, and the fresh herbs make a big difference. Probably the best restaurant in the Marriott / Ritz Carlton complex.
(4)Alex G.
Amazing cuisine, pure and simple. The ingredients were farm fresh as advertised, with a huge selection of organic products. Loved the octopus salad (wow!), and the stone crab claws were huge. Oysters were fresh and cold. The meat sauce pasta with ricotta was decent, but I couldn't find any ricotta in it. Lamb rack with Moroccan rub was a table favorite, and both fish dishes were eaten completely - nothing left over. The deserts were incredible, as well. Add a great, large wine list, and professional service, and you have a five star dining experience.
(5)Tim B.
The hotel in which the restaurant resides was beautifully decorated for Christmas, so this really added to the ambiance. The restaurant was romantic and quiet, which made it easy for my new bride and I to converse. The entree selection was very interesting, making it very hard to decide what to try. My wife and I are somewhat adventurous foodies so we like to try different things. The meals we selected were on par with the best we have eaten anywhere in the world. The components of each dish were perfectly selected, and including some nuance (baby brussel sprouts) I would not have normall selected. The chocolate dessert we selected was fabulous as well. Eating here is pricey, but the food is excellent and the service is good, so give it a try.
(5)Cindy D.
We absolutely loved our experience at Primo. All the staff were exceptional. They anticipated our needs. Two people in our party eat gluten-free and the bartender confirmed with the chef before we got to the table what items were gluten-free or could be adapted to gluten-free. The food was extraordinary. The quality of the ingredients they use in unsurpassed. We enjoyed local grouper. The sommelier took into account they types of wine we drink and was able to suggest a wine not currently on the menu which was fabulous. The only complaint was the cappucino was lukewarm due to the cups not being heated. Unfortunately we did not say anything to the server as we should have because I am sure they would have fixed the problem. The carrot cake was divine (and gluten free). The chocolate cake and mint gelato were excellent.
(5)Michael C.
Tucked away on the JW Marriot and Ritz Carlton's beautiful property, Primo promises to deliver the most fresh and healthy menus. I only had the opportunity to have appetizers and drinks but that was enough for my appetite and wallet to handle. We shared crab cakes with an arugula and cucumber salad and a light dressing and I had a few cocktails. Between the two of us we dropped $50 just on appetizers and drinks. I wouldn't frequent Primo but it would be a way to spoil a girlfriend or impress a business partner, other than that its pretty overdone.
(3)Lori S.
Great place for organic food. Vegetables are grown in the garden outside the restaurant. Vegetables were great. Fried green tomatoes were a treat. Chicken was a little over cooked but over all the meal was good.
(4)K T.
Great food-great service. Chef table is a unique detail- but made it hard for group conversation. Nd being called a "chef table" I was expecting the chef to come out and greet us...but he/she never did. So I'm not sure why we had to pay a deposit for that table-not worth the extra cost. Otherwise- Excellent food .
(5)Daryl G.
My wife and I live close and go several times a year and they always remember us and the food is always great, not traditional Italian by any means, but very good. You cannot beat the great service and interesting twist on Italian fair.
(4)MICHELE M.
Mushroom tagliatelle was to die for! Mini scallops and fresh housemate pasta... You can also order 1/2 orders of pasta dishes. Bucatini for the kiddo at $9 not bad, ESP since my picky eater ate most of it! Great service and a must try if you're close to Marriott Property.
(4)Mike L.
Was very disappointed after reading some of the glowing reviews and seeing the beautiful location when we arrived. The grilled calamari was delicious, but have had better. It was simply grilled over greens without any other flavoring or sauce to compliment it. The main courses were the biggest disappointment! I had the grilled snapper that was supposed to come in a tarragon light tomato sauce. Might as well have just said 'tomato sauce'. No hint of tarragon to be found there. The truffle pappardelle was even worse off. There was NO flavor of truffle anywhere to be found in this dish. The pieces of black truffle on the plate, when eaten alone to see, tasted more like a turnip. Truffle is a very aromatic flavoring that can be over powering in the slightest amounts. This was none existent! We mentioned this to our server to pass along to the chef.....no reply what-so-ever from the kitchen. Oh well, I'd skip this place and find better in Orlando.
(2)Dave W.
LOve this place, great atmosphere. Great service! and a very cool and eclectic menu. The overall experience is worth the trip. No beginners here
(4)Robert A.
Great authentic ambiance. Fantastic appetizers and main fare. Service a little "overwhelmed", but it was Saturday night. Can't go wrong here.
(4)Nancy W.
I'd rate this one 4 if not for the tough lobster (see below) At the JW Marriott Orlando Grande Lakes. Melissa Kelly's "Primo" is the sister to her Rockland, Maine restaurant known for organic ingredients and support of sustainable agriculture. The Orlando Primo outpost includes an organic garden supplying much of the produce and herbs for the restaurant. The decor is upscale, comfortable and feels surprisingly intimate for its size. There are several dining areas with widely spaced tables that, while they are not shut off from each other, help create a romantic, intimate space. We both started with the Hammock Hollow Organic Seasonal Greens dressed with an aged red wine vinaigrette. The combination of greens was delicious and packed with flavor. It had that 'just picked' taste and didn't need anything more than the vinaigrette. I had the Sweet Pea Ravioli & Maine Lobster (English pea and mascarpone stuffed ravioli with pea tendrils & buttery lobster broth) for my entree. The ravioli and lobster broth was WOW WOW WOW! out of this world, but unfortunately the half-lobster tail and claw was tough and tasteless. My companion had two lamb chops (I'm sorry -- I didn't pay attention to the preparation) but since she wouldn't give me a bite, cleaned her plate and made these little "yum, yum" noises while eating, I know she was pleased. We ended the meal with dessert. L had the Warm Chocolate "Budino" Cake with coffee gelato and warm caramel (excellent!) and I had a panna cotta with pineapple mousse that was accompanied by a tiny coconut macaroon and a small piece of peanut brittle. The wee macaroon was kind of weird and too sticky, but both the panna cotta and peanut brittle were brilliant. Service was good and our thoughtful server, while she lacked confidence and was a bit too giggly, was very understanding about that fact that we were taking our time with dinner and didn't want to be rushed in any way.
(3)Jeff B.
Excellent food -- very thoughtfully and professionally prepared. Elegant but casual setting. Professional service. And, just an elevator ride afterwards to get to bed...
(5)Vanessa V.
Seriously impressed with this elegant yet casual dinner spot in Orlando. Probably the yummiest octopus I've ever had. Local Florida octopus! Plus local rabbit, Florida grouper, veggies from their own garden and great wine selection.
(5)Scott H.
The best secret restaurant in Orlando. Secret because you don't read much about it from locals and it's hard to find if you don't know where to look. Primo is located in the JW Marriott and though it is super expensive, it's well worth it. It's owned by famous chef, Melissa Kelly and they support organic, local foods. They even have their own garden right at the Marriott and other produce and meats are bought from local farmers. All the food is top notch and the menu changes daily, so there is always something new. We started with the antipasti ($16) and it was out of this world: three italian meats and imported cheeses, marinated veggies, homemade pickles, and eggplant and pepper salad, imported olives, and some crusty breads. My wife and I decided we would come back some night, sit at the bar and just order this. For the main course my wife got grouper and I got an incredible strip steak served with a potato pancake that was stuffed with, get this, short ribs! Now that's creative thinking. I also had a side of fresh steamed veggies. For dessert, we split the cannoli. I grew up eating cannoli from the North End in Boston. While these couldn't compete (and perhaps it's unfair to expect them to) Primo's version was quite good. Service, decor and quality of food were all spectacular. Helpful tip, valet park. Primo will validate your parking so you don't get charged the hotels $16/hr fee. Just be sure to tip the valet. Cheers
(5)Marissa A.
Wow. The ambiance and service are impeccable. And the food is delicious! Such a wonderful win-win situation! The premise of this restaurant is that they serve organically, freshly grown vegetables from their garden right on the property of the resort! We were seated in a cozy booth and ordered drinks. A complimentary appetizer came along with our order of the grilled assortment seafood appetizer. I immensely dislike it when seafood is over cooked BUT Primo grilled their seafood to perfection. For entrees, my boyfriend had the duck. The meat was succulent and savory. The portion was just enough to be comfortably full (so he says!). I had the lamb which was cooked to my liking. It was not a lamb chop - they were served in medallions. And the service was amazing. Without even asking, we had our soft drinks refilled (yes, soft drinks bc we gave up alcohol for Lent!) and our were plates cleared very inconspicuously. Too full for dessert, we were given a complimentary 'sweet plate' with a pair of chocolate covered hazelnuts, jellied lemon rinds, and 2 other sweet treats that escape my memory. A fun side note: there was a decorative red meat cutter on the floor and they actually used it to slice prosciutto - just a cute touch.
(5)Dominic B.
I'm a local and live all of 10 miles from the JW Marriott/Ritz super complex that houses Primo. One of our FAVORITE things to do is have a "staycation" at this wonderful hotel for a night (I work for Marriott, in full disclosure). An integral part of each staycation is dinner at Primo! I'm a very big fan of this place. The organic/fresh aspect works so well with their dishes, and I've tried almost all of the staples (though the menu changes very frequently) and have loved every one. When family visits, I put them up here and we have dinner at Primo and everyone LOVES it! Service is excellent, the ambiance is very nice, and the food is SO good! They also have a nice wine list with some interesting finds. This is what us locals call an "expense account" place as it's not cheap, and is aimed at business/convention visitors who can expense these "business meals." BUT - don't let that scare you away. It's very very well done in all respects and worth at least one visit. For a fun evening go for an evening stroll around the grounds (beautiful) and then have a cocktail and perhaps a few bites of sushi in the lobby bar. Then head to dinner for your RESERVED table at Primo. After dinner, stroll outdoors to the firepits and enjoy a nightcap or two. You can't go wrong here but bring your wallet!
(5)ArvidK O.
We were promptly seated in a very comfortable wrap around booth. The service was very professional and he made some excellent suggestions. The Italian bread and olive oil served was among the best we have had anywhere. We shared an antipasto plate that consisted of small portions of Iberica Ham, Mortadella, Salami, 3 cheeses, house cured olives, pickled eggplant, pickles and croutons. We also shared a farm fresh salad that was ample for 2 people. I had the duck breast and Pat had the grouper. Both were excellent and the presentation was outstanding. We shared the chocolate chess pie for dessert. this was the only shortcoming of the meal. It was more like a chocolate meringue than chess pie. I told the waiter that they should remove this from the menu. The presentation was outstanding though.
(5)Melissa C.
You're lucky--when you stay at the JW Marriott, you get not one, but TWO really genuinely great restaurants. They may be priced like hotel restaurants, but they certainly don't TASTE like typical hotel fare. I got a chance to dine at Primo recently. The reservations were booked for the night, so we decided to eat at the bar. This did not diminish the experience; the bar feels like a cozy dining space instead of a hurried service counter. They have these tasty, crispy little bread sticks that look like decor--but don't be afraid to eat them. They're tasty. The chef also sent out an amuse bouche: goat cheese with greens and mushrooms--that was incredibly tasty. I believe there was also pre-meal bread, but it wasn't terribly notable. My scallop dish was incredibly tasty. The scallops were large and cooked to perfection--but also seasoned to perfection. I've noticed that a lot of places go heavy on salting the scallops--but this is not one of them. The light cream sauce, delicate greens and pairing of truffles and other mushrooms gave the dish a robust flavor without having to rely heavily on the sodium to make up for any imbalance. For dessert: A simple berries-and-cream. It wasn't on the menu, but we asked if they had any fresh fruit dishes and they prepared this for us. It was simply exquisite--the whipped cream had hints of rich vanilla and went nicely with the martini-sized glass of raspberries, blackberries and blueberries. If you're trapped at a hotel, you could do MUCH, much worse than Primo (and its cousin Citron). I'd even go there if I *didn't* have to stay within the JW.
(5)Carol K.
Having eaten at Primo several times during past trips to Orlando- on this visit, I was with a large group who just wanted a late night dinner of some fine food, great wine served to us in a lovely environment. We were seated at the "chefs table"; you know the one- right next to the open kitchen where we could watch the chefs preparing everyone's food. It was late but Primo was packed so we were lucky to even get a table without a reservation. Our servers came over immediately (including the manager at one point- that's how busy they were) welcoming us to Primo and taking our drink and water orders. Since it was late- we ordered simply. A couple of meat and cheese trays for the table to go with the great wine we were having as well as an entree. Funny- there were 7 in our group and 6 of us ordered the exact same thing- bolognese sauce over orichette pasta. The meats and cheeses were quite good, plenty to stave off the hunger of this convention weary crew. The bread basket was incredible- with at least three different kinds of bread, and softened butter I could have eaten the whole thing. As for the pasta- simple in it's presentation but made interesting with broccoli rabe added to the dish. Freshly shaved Parmesan finished it off. Primo uses locally grown foods and there is even a herb and vegetable garden on the grounds of the hotel that the chef uses in his entrees. In the past- I have had the salmon here as well as the pork saltimboca- both also very good. It may be a hotel restaurant, but the food, service and ambiance will have you thinking you are anywhere but in a hotel. Check it out the next time you are in town.
(4)Frank R.
This isn't 5 stars by any stretch. Overpriced and pretentious menu. Had a very flavorless Pork dish with mashed potatoes. The only good thing was the bread they served with drinks. Decent service though.
(2)David M.
We were surprised and delighted to find Primo here on our vacation! The food here is terrific and in keeping with the original restaurant in Rockland. We were taking our daughter out for her birthday on her make-a-wish trip and the outpouring of support & joy from the staff was amazing. We had an incredible time and will go again every chance we get in Florida and Maine.
(5)Duke B.
This place is awesome. If your not staying at the hotel they will validate your parking which is nice because it's 18$ otherwise. Back to the point though... The food was amazing, service was great, atmosphere was 10/10. I was in Florida for 2 weeks, ate out almost every night and this was possibly the best meal we had. Yes it s not cheap but it's at the jw Marriott what do you expect. This place was great!
(5)Stacey W.
Let me start by saying, we have heard amazing things about this chef including her being a James Beard Award winning chef. Being that we are foodies this is an exciting moment for us Floridians (considering most Florida restaurants do not recieve accolades). Unfortunately this experience was a complete miss. We arrived an hour early for our reservation and decided to have a drink at the bar, the bar was packed so we decided to go to a bar down the hall(in hind sight of would have been nice if the host would have taken a phone number and called us when our table was ready but either way no problems)! We were seated towards the back in a large booth. The decor of the restaurant is dated, the lights were very bright and we were sitting under a loud speaker that was playing pop music. My husband and I were hoping to have a romantic dinner but the atmosphere was just not helping. The restaurant was FULL of kids (we have 3 of our own so that is ok and considering it is in a hotel and its summer that is understandable). We mentioned the music to our waitress several times and she sort of laughed it off(we would have loved for her to rectify it, but I guess not). We were excited to try many of the things we had seen in the yelp reviews but unfortunately many were not available. The restaurant has a farm to table philosophy and grows much of there produce on site or it is purchased locally. I love this concept. We decided to order a lamb salad to start, it was delish. For our entrees I ordered pasta with a fresh mushroom ragu. My husband ordered lamb ravioli. Both were completely dry (maybe a teaspoon of sauce on the bottom of the plate and my pasta had soooooo much grit from the mushrooms it was uneatable). The waitress asked if we liked it and we said they were ok but she should have pressed considering neither of us ate our dinners. For desert we order the chocolate cake which was like many molten lava cakes I have had in the past. Also we brought our own wine and it was slightly warm when we arrived. They supposedly chilled it for an hour while we were waiting to be seated. When we arrived at our table it was sitting in a bucket of Luke warm water. We had to ask them several times to chill the wine and eventually we drank it hot! This is a constant issue in restaurants........contrary to popular belief red wine SHOULD be chilled. Will not be returning!
(2)Andrew H.
Primo by Chef Melissa Kelly features Italian flavors using ingredients cultivated from the resort's on-site Organic Garden. The "home-grown" Primo concept pioneered farm-to-fork dining in Orlando upon opening in 2003. The robust flavors that guests will experience are produced through classical cooking and preparation methods with strong inspiration from cuisines off the coastal regions of Italy, France and Spain. Primo cuisine features ingredients cultivated from the resort's on-site Primo Organic Garden as well as the resort's 7,000-square-foot garden at Whisper Creek Farm. Other ingredients are sourced from Central Florida's small organic farms. The Design and Decor of Primo is a Mediterranean setting, with the earthy colors of wood, stone and copper. There is an ambiance of colors as green, gold, amber, and rust offer an elegant, but casual atmosphere through the soft textured wall coverings, carpeting, window treatments, and fabrics. Special details include Venetian light fixtures, a mosaic entry, and an exhibition kitchen that creates a warm, yet sophisticated dining experience. Here are a few examples of Chef Kelly's master culinary skills that you will find on display at Primo, Orlando Grande Lakes. Slow Cooked & Grilled Octopus with lima beans, artichokes, calabrian pesto, 'nduja sausage and smoky potato chips. Cold Smoked Tuna Tartare with tonatto sauce, confit tomatoes, mint, sesame oil, bottarga, crispbreads. Farmer Salad primo lettuces, garlicky levain croutons, house cured bacon, soft poached whisper creek farm egg, white balsamic vinaigrette. Squid Ink Linguini made with"Frutti Di Mare"calamari, jonah crab, rock shrimp, clams, charred pepper, tasso ham, pimenton crumb. Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato. Caramello with a caramel pate choux-caramelized hazelnut gelato and toasted caramel marshmallow.
(4)Carie W.
I'm a naturally fast eater. If a bite is so good I put my fork down, you know bells are going off in my head. I think I ate most of the meal with my eyes closed and fork paused by my plate with the Westminster Bell Choir residing in my head. It was a GORGEOUS meal. Completely unforgettable. Right off the bat, my eye caught the perfect appetizer. Foie Gras Two Ways. There is a special spot in my heart for well-prepared foie. I mean, my husband has perfected searing foie for me on special occasions - I love it THAT much. And to have two preparations provided to me? Was this heaven? Again, perfect appetizer. For the main course, I chose what our server referred to as their specialty - the Sauteed Scaloppine of Pork Saltimbocca. This dish was nothing short of elegant. The pork was tender and the mushroom-madeira jus with the garlic mashed potatoes - just MUAH! Rich and comforting, I'd be hard pressed to order something new on a return visit. There was a comment from the table on the salt content of this dish. Sure, the prosciutto added a salty-ish edge to it, but I would not say it was overbearing in the least. If you, however, find yourself to be sensitive to salt, this would be good to note. Dessert. Oh, the dessert! We ordered a bowl of zeppole with seasonal sauces for the table. Who doesn't love a donut? However, one of my colleagues and I couldn't pass up the goat cheese cake with local honey gelato. And boy are we so glad we didn't. Neither should you.
(5)Rashmi P.
Riveting, inspiring, passionate are just few of the traits which crossed through my mind while hearing Chef Melissa Kelly share her principles and beliefs regarding sustainability, slow food, and the true 'farm to table' philosophy. By the end of our dazzling meal, I for one couldn't resist racing to the nearest nursery to stock up on some fresh herb plants for my personal vegetable garden. After 15 seasons, numerous awards, recognitions, the 1st Primo at Rockland Maine has matured into what Chef Melissa Kelly calls a "Full Circle Kitchen..." the ultimate farm to table experience. And she has brought this unique and delightful experience to two other locations - JW Marriott located in Orlando and Tuscon, Arizona. What started with a garden, a few hens and a couple of pigs has now become an evolution of food; an endless pursuit to accomplish more. Primo is much more than a restaurant, it is about love and respect for food. It is also about creativity. Produce is grown & harvested here and the animals are raised on the property. Nothing is wasted - everything has its place. It is a continuous cycle that occurs throughout the restaurant with, the kitchen, the animals and the gardens. The kitchen uses and savors every little piece. Seasonal to the moment, it is actually the farm and the garden that make the incredible ever-changing menu. What is not grown at the restaurant in Orlando comes from other local and sustainable farms that Chef Melissa Kelly is proud to support such as Mr. Dale Volkert from Lake Meadow Farms. From local cage free eggs to vegetables, fruits, and herbs, Dale sources most if not all of the fine dining and local Central Florida restaurants. Chef Mariano Vegel, Chef de Cuisine at Primo, a transplant from Argentina, grew up cooking in his grandfather's pizzeria and making fresh pasta from scratch for family dinners. Today the dynamic duo bring a thrilling marriage of Mediterrean flavors to Primo's patrons at the JW Marriott, Grand Lakes. Slow Cooked & Grilled Octopus - lima beans, artichokes, calabrian pesto, ndujo sausage, smoky potato chips. When octopus is slowly simmered, it becomes delicate and tender. Finished on the grill, it imparts deeply satisfying layered flavors. Cold Smoked Tuna Tartare with tonnato sauce, confit tomatoes, mint, sesame oil, bottarga, and crispbreads. Shimmering, perfectly diced house smoked tuna, creamy tuna sauce, Mediterranean caviar - need I say more? Farmer Salad: Primo lettuces, garlicky levain croutons, house cured bacon, soft poached Whisper Creek Farm egg, white balsamic vinaigrette. House cured crunchy bacon, perfectly poached egg, lettuce from the organic garden, dressed and dusted with white balsamic vinaigrette and Parmesan Reggianno shavings - each component was in perfect harmony. I could eat it as an entire meal. We also got treated to Surplus Extra Pale Ale, flagship beer at The Brewery located here at Grande Lakes. This unique beer is brewed with the "Surplus" honey" from the farm here at Grande Lakes. The best was yet to come....Squid Ink Linguine with 'Fruitti di Mare' - calamari, jonh crab, rock shrimp, clams, charred peppers, tasso ham, pimenton crumbs. Fresh squid ink pasta, uni emulsion, mind blowing array of seafood - this gorgeous dish is a seafood lover's dream, leaving you desperate for more. And that my friends is a good thing! Saltimbocca meaning "jumping in the mouth" in Italian, is a staple at Primo and Chef Kelly's to-go comfort dish. Sautéed Scaloppine of Pork Saltimbocca: in a sage infused mushroom-madeira jus with prosciutto, spinach and roasted garlic mashed potato. An a fine finish to our decadent and fresh meal was the quintessential Italian refreshing gelatto - Caramello: caramel pate choux, caramelized hazelnut gelatto, toasted caramelized marshmallow. Playful in presentation and pure in flavors, I will bow down to a double shot espresso please. Whisper Creek Farm - a 7,000-square-foot fruit and vegetable garden with an adjoining 11,000-square-foot outdoor event space. Whisper Creek Farm boasts a chicken coop, composting area, 120 pineapple plants, eighteen seven-foot citrus trees, including tangerine, kaffir lime, and kumquat; cucumbers, acorn squash, collard greens, avocado, mango, sweet potatoes, a variety of herbs, a pumpkin patch, and much more. In addition to the vast garden, Whisper Creek hosts resident bees in three hives to help in the pollination of the flowering plants and provide more of the Grande Lakes signature nectar. Did you know you can HOST your very own party at the stunning grounds of Whisper Creek Farm? Even before you depart from Primo, you will be making reservations for your next trip. Yeah! its that good! When food is treated with the respect it so richly deserves, it becomes a way of life. Chef Kelly's emphasis on freshness, seasonality, and a menu that accommodates what is coming out of the garden on a daily basis is a full circle farm to table experience.
(5)Erin G.
The restaurant is beautiful and the service is impeccable. That said the restaurant is listed as casual but I heard the host make a comment as my husband shuffled out in his sandals. That was all he brought and we dined early. This is a resort hotel and I did notice other people dressed in a cotton shirt as my husband but I felt embarrassed and this left a bad "taste" in my mouth. We had the anti pasta misti ($17) which was a wonderful and varied selection. This was an appetizer that could easily be shared by 4 people. Both my husband and I had the pork saltimbocca ($36) which was tasty and you get a large portion. The mushroom gravy is the star here. My husband did not like that the spinach was layered in with the mashed and pork. The desserts were cryptic. The fig cobbler was really a bread pudding according to our waiter. The zeppoles were just ok so we left some on the plate. The lemon Napoleon seemed to be the winner. The dessert selection was just ok. The signature dessert is cannoli, but I don like marscapone cheese.so we went with the seasonal selections. For about the same money I would recommend Norman's in the adjacent hotel over this restaurant. They give you more of a reason to dress up. The food is fantastic and they really make you feel special.
(4)Jose G.
I enjoyed very much my dinner at Primo. I ordered a swordfish filet which came with a delicious seafood broth with pieces of grilled octopus, shrimp and pancetta... Delicious combination. Friendly staff and nice ambiance at bar.
(5)Ken P.
Excellent service and excellent food. Very nice atmosphere . The cavitelli were great.
(5)Flagler G.
This is a magnificent restaurant. But I have to give this place a HUGE negative review for their treatment of locals. Let me say first that my mother and I were the FIRST customers to walk into this restaurant over 10 years ago. When I say to eat at the bar, the waiter asked me for my room number. I told him I was local, and he said, in order for him to serve me, he had to take a credit card IN ADVANCE , and charge it for $150!!! All this because I am not a guest??? SHAME ON YOU MARRIOTT!!! Its disgusting that you think so little of locals that you do this to people. Well, guess what, you also just ticked off a well known member of the meeting industry. Not only am I going to share this here, but I'm going to share it with 5,000 members of the meeting industry. What a piss poor way to treat people.
(1)Reid E.
Date: Saturday, November 8, 2014 Pros: casual dress code, nice atmosphere Cons: meal didn't justify the price The dress code is a bit more relaxed vs. Normans over at the Ritz. Jeans with a nice shirt is fine. Saw more kids here too. You're at a resort hotel, so expect some outrageous pricing for things like salads and drinks. Waitress brought out a Smoked Grouper shooter courtesy of the chef. Yes, shooter as in a shot glass. Was savory and tasty, but I couldn't help be reminded of Dan Ackroyd's classic skit about the Bass-'o-Matic. I was disappointed with the Chicken alla Diavito. Basically grilled chicken thighs. Didn't taste like it had been brined or tenderized. Not even much gravy or sauce for the biscuits. Wife had the Blackened Grouper with Lobster. Presentation was great and she loved it. We've found that your best bet is ordering seafood dishes at the restaurants at this resort. At the end of the evening, we felt the price didn't justify the experience. Perhaps a different meal on a different night might.
(3)Mike M.
Incredibly creative and imaginative dishes. You can sense a real passion for inventing unique flavors that continue to surprise throughout the meal. The environment is elegant yet manages to be very comfortable and relaxing. Love the open kitchen concept. It feels like you are sitting in the chefs own kitchen and he is cooking just for you. The staff is very friendly, responsive, and knowledgeable. This place is a real gem, well worth a visit whether you are staying at the JW or not. I believe they source most everything local and grow most of their own produce. The wine list has some very good, distinctive choices for diners like me who typically choose to order by the glass. From the bread, to appetizers, salads, entrees, and desserts, everything had such wonderful imagination to it, it really made the entire experience delightful.
(5)Chris T.
My first visit to Primo and I was very impressed. The Pork belly amuse bouchée was very tasty. Then onto the Farmers Salad which was excellent. Sauted Scaloppine of Pork Saltimbocca was very rich and flavorful. If you're sensitive to salt this dish might be a bit much. Overall the service and food were great.
(4)Jeff K.
Sooooo does anyone else get tired of the bullshit 2 star commenters that talk about how great the food is, how wonderful the service is but how it's really expensive? I do! I went, I stayed, I dined and I enjoyed. Solid 4 maybe even a 5. For some reason this restaurant gets a bunch of pretentious diners that think because they are staying at the JW or the Ritz (on their companies dime) that their salmon doesn't stink. I find these people are unfair in their ratings and don't appreciate the fine food this place delivers. Service was fine, we had no reservation (there were 4 of us) and we ate in the bar area, not at the bar. Amazing starters, dinners and desserts. Don't be so stuck up and enjoy this restaurant.
(4)Nik N.
For my last night on vacation, my husband and I decided to eat at Primo since it was nearby (we're staying at the Ritz). We had the Cape Cod oysters, salad of primo lettuces, rabbit cavatelli, and pork chop. Everything was fantastic. My only complaint is the price. $12 for a few pieces of organic lettuce is a little ridiculous... But I'd recommend the restaurant for a special occasion.
(4)Ari H.
Hotel food is always a dicey proposition at best. And a Marriott restaurant even dicier. So, with low expectations in hand, I have to say, Primo sailed over them. Some of the highlights were the mushroom pasta with scallops, my favorite thing of the night, and the tilefish entrée. Perfectly cooked and rich with the flavors in its preparation. A few other apps on the table ranged from good to just okay. And the dessert ranged from skip it to... well, skip it. I wouldn't get dessert- not worth the calories or cost. But if you must, the budino was the best of the lot (basically a molten chocolate cake). Service was good. Décor is very nice. And the wine list is very solid. So all in all, while a touch hit and miss, the net net is that Primo is yumo. *Note to Primo, your pastry chef should be firedo.
(3)Kristie S.
We were staying at a hotel on property, but walked over to Primo as the menu looked promising. We checked in late, we had no reservation and Primo accommodated us immediately with no down the nose glances, a plus for them in my book. We were dressed in jeans, heels, blazer (me) khakis, collared shirt (hubs) and we felt comfortable. Very good selection of wines by the bottle, and acceptable wines by the glass. Gave up on finding a half bottle. I wish they had featured wines by the glass. This is a tough one for me, hubs prefers cocktails to wine, so I often end up with a crappy glass of wine unless I want to take home 3/4 of a corked bottle. Spending a sum of money on a bottle isn't fun when it's not shared with friends. There was only one Spanish red by the glass, but it was complex and had a nice finish. I started with the tomato bisque, served with a tiny grilled cheese and some olive oil for garnish, it had a good flavor and texture and was heated to the proper temperature. I enjoyed the tilefish with grits and tasso ham served with a few shelled, head on shrimp and it was fantastic. Never, ever be afraid of head on shrimp, they give a dish a lot of flavor, and are easily removed with your fork at one fell swoop. The enire meal was delicious. Hubs enjoyed his salmon and I got to eat some of the brussels and wilted greens served with it, fresh and yummy! I love vegetables, thank you Primo for serving the teeny, tiny new brussels, not the large ungainly ones. Service was prompt without being overbearing, used silver was cleared and the placesetting reset. Hubs noted that they replaced an entire placesetting for him, although he did not have a first course, which he felt was wasteful of both economic and environmental resources. The table was not crumbed, but we weren't too crumby and I didn't hold it against my server. We were offered all courses, although not coffee. We declined dessert, but hope to have some this weekend when we return.
(5)Jill H.
Was really looking forward to great meal while staying at the JW since the many times I've been we have left the property because their food is not what it's worth. Once again another very disappointing meal. I ordered the grouper which seemed to be just pan fried with a little olive oil and no flavor, could have made this at home myself for a fraction of the price. My husband ordered the sea bass which we could have had deboned but our lovely waitress did not inform us of that and he ended up in the hotel room in the middle of dinner to pick bones from his teeth. The staff was not accommodating what so ever and the waitress kept walking past our table because she didn't want to deal with the problem. Once again JW guess your only good for the lazy river and not the food. If you stay here do yourself a favor and go to restaurant on Sand Lake 10 mins away you won't be disappointed.
(1)Lisa B.
Yum! We visited Primo for a company dinner, and we were not disappointed! The mussels were fresh with tasty broth. I ordered the arugula fettuccine for my entree and loved it. It was very rich without being "heavy". My colleagues enjoyed their meals as well. (I believe many of them ordered the duck and a few ordered the steak.) The lowlights of the night were the s'more desserts and mojitos. My group really disliked the s'more dish, and we were later told that it's being taken off the menu due to poor reviews. (This would have been nice to know earlier, right?) The mojitos were inconsistently made and a little too sweet at times. I really like how intimate the space felt while still accommodating large groups. The prices are a bit steep, and if you're a "true" foodie you might not fall in love, but it's a nice place for a treat.
(4)Dave L.
Hmmm, where do I begin? It was my wife's birthday and I wanted to spoil her during our trip to Orlando so Primo came to mind. 6pm reservations, we were escorted on a nice wrap around booth with a view of the outside. The hostess and overall staff at this location is 5 star. So good, that it would not of surprised me if they offered a foot massage to my wife during dinner. 5 stars. Let's start with my meal. I had the braised rabbit dish. Growing up with my old German heritage this course was rather abundant during my youth. OK, maybe it isn't German heritage and being a West Virginia Hillbilly, rabbit, opossum, coon, and 2 day rule road kill is considered normal, lol. Back to serious. My dish was a full 5 star! All the way around. Folks, rabbit is hit or miss. Cooking this dish properly takes practice. Rabbit can dry out very fast, in my opinion it is not the easiest thing to cook. To be honest, this was the best dish I have had in many moons, topped off with a potato in a sauce to die for. Add some Catena Malbec and I was a very happy camper. Now for my wife's, dish. Sorry but this is where the deduction of one star came into play. This is not being critical but hopefully if the Restaurant reviews Yelp they can take this as some constructive criticism. My wife had the shrimp and pasta dish. Complete with a glass of Riesling. She was loving the shrimp, cooked again to perfection. The sauce? Outstanding. The deduct? The pasta was not fully cooked nor stirred. Half of the dish was clumped together. The wine, well good but having broken cork pieces in your glass twice is not perfection. Sorry, again not trying to be rough but at $200.00 + for a two person dinner one expects no error. Of course they swarmed us with apology, topped it off with a special on the house desert from the pastry chef for my spouse! Because of the dish error and cork issue I had to deduct one star, but Primo is a restaurant to patronize. You will drop large coin, but it is a very nice place.
(4)Piper W.
We had a couple of meals here and liked it both times. The service was very attentive and good. The Farmers salad was really tasty. Local baby greens, frise, freshly made warm croutons, a soft cooked egg, and deliciously flavored pork- I think it was lardo? Shaved hard cheese with a light vingarette melded wonderfully. The assortment of fresh baked bread was amazing (French, focaccia and dark levain, the levain being my favorite). The olive oil they serve it with is so fruity and delicious! I really enjoyed the salmon with fiddlesticks and Lima beans. The periogis under them were not phenomenal but the dish was still very good. They warn you that the fish is cooked medium rare which was fine by me, but mine was actually medium which was fine- still tender and delicious but if you prefer it to be less cooked, be sure to tell them. The striped bass is local and a thick cut, well cooked and seasoned. It comes on a bed of delicious English peas and cooked romaine. It was weird that it had 2 cheese flavored tater tots on it but don't let that deter you- the rest of the dish was excellent. The ravioli were amazing- highly recommend them! The truffle and mushroom pappardelle was good but as another person mentioned, the truffle flavor was almost non existent despite having shaved truffle on it. It was saltier than the ravioli which was perfectly seasoned. The the pork loin dish (can't remember the name) is one of their specialties and it was good but a little on the salty side. The mashed potatoes with it were excellent. Always too full to try dessert. Oh, and the unsweetened iced tea is a cinnamon flavored which is actually quite nice.
(4)Patt C.
What a place! A Melissa Kelly property in the JW Marriott Grande Lakes hotel. Having read all the Yelp reviews, we were aiming for the bar to sample the olive oil-rosemary-garlic almonds. Somehow, we got the restaurant bar confused with the lobby bar, so we went to the lobby bar in error . . . the nut offerings there were uninspired. BIG FAIL on our part! I soooo want to go back for those stinkin' almonds!! Upon arrival, with a reservation, we were early. No problem. It was my birthday. EVERYBODY knew it was my birthday. Hostess. Woman who took us to our booth. Water person. Server. I'm sure the vacuum person and the janitor knew, too. Upfront there is a massive table of breads (all prepared and baked on-premises), so beautiful and flour-dusted, with a bread-man cutting and preparing baskets for the tables. Also a massive table with a carver for the charcuterie. What eye-candy walking to our booth. This place is beautifully appointed, with cubbies over the watch-the-chefs-cook area each housing a gorgeous piece of hand-blown glass . . . vases, works of art, whatever you want to call them . . . they're deliriously beautiful. Go look at the website, which doesn't do them justice: bit.ly/s76mm2 . At the booth was a birthday card personally written: We are so honored you chose to share your special day with our Primo family! We wish you a very happy birthday! ENJOY!! The menu was personalized with "Happy Birthday, Patt." What a nice touch! The bread basket was full of three different breads served with an incredible olive oil the likes of which I've never tasted. All breads were full of flavor and toothsome/rustic wonderfulness! Just as we sat down, we got a gift from the chef: amuse bouche. A lovely mouthful of tasty deliciousness to whet our appetites! We ordered a light, fruity Reisling and two appetizers to share: duck confit and a fried mussel/calamari/shrimp combo in a cone with sauce on the side. I've NEVER had duck, and this duck confit was delicious. We got a thigh and a leg and greens that were a perfect combination of rich and snappy, along with black rice! The duck was cooked per the chef's specs, and it was lovingly medium-rare . . . just sumptuous! The fried seafood was light, airy, not grease- or oil-bogged and tasted like itself. What a wonderful dish! The sauce didn't overpower. Entrees: OK, I went for the duck, which was beautifully sauced and sliced, medium-rare to rare (I left it to the chef when the server asked how I wanted it cooked.). Dining partner got a pasta dish that he enjoyed. The pasta was lasagna-width, but it was gray. Flavorful. Filling. After entrees, out came a chef special: Happy Birthday written in chocolate on a beautiful rectangular white plate with crystalized orange peel, crystalized ginger, dark-chocolate-dipped guava and milk-chocolate-dipped some other fruit. It was beautiful. And sumptuous. An amazing finish to an amazing dinner and total experience. Thank you, Primo, for such a wonderful birthday celebration!!!
(5)Antonio M.
Well the service was horrible this time at the counter, the lady at the register was much more interested in counting the registers out two hours before closing. She wasnt helpful in anyway and I felt rude as well. I dont mind the Phildelphian food but the attitude can be checked at the border.
(3)Nick V.
Primo is incredible, with produce grown behind the restaurant and a focus on locally sourced ingredients this is a place is truly magnificent. Ever since I saw the Rockport location on No Reservations I've wanted to go to this place, so when I was at a conference at the Ritz I jumped on the opportunity. Owned by Melissa Kelly this restaurant serves a combo of new american and italian/french. We had the antipasti first, assorted meats and cheeses were of incredibly high quality, about as good as Italy, and I go there twice a year. Farmers Salad was amazing, and big enough to split, a perfectly poached egg goes on top and adds to the amazing yet simple flavors. The duck was top notch, perfectly prepared as well as the Red Snapper. Anyone who says the price is too high is crazy, you don't get a food experience this good many places, go!!!
(5)Elizabeth R.
We enjoyed our meal here...because we live in Gainesville and have very slim pickings. We had higher expectations for this restaurant though, especially for the price. Some things were better than others. They serve really nice olive oil with their freshly made bread. I really liked the Primo Salad, the lettuce was fresh and the dressing was good. I got the snapper as my entree, it was cooked perfectly and I loved all the components on the dish, although the fish could have been fresher. My fiance got the fois gras torchon to start, the torchon itself was good, but the other components on the dish didn't really go well with the fois gras. The chef was trying too hard with the fois gras, gingerbread just doesn't go with it. He got the duck breast for his entree and he liked it, but he thought my fish dish was better. They are trying to be a 5 star place with the amuse bouche, but things could be improved. If this restaurant were cheaper I would have given it a 4 star, but for the price its really a 3 star.
(3)Bonnie O.
Excellent dinner here. I had the Saltimbocca and my husband had a NY Strip. The butternut squash and lobster ravioli was exceptional. We also had great service.
(4)Ping P.
Title: How Primo loses $140.00 in dining revenue. I am here on business and staying at the Ritz. I thought it would be nice to do something different and so I called over to Primo to get a reservation. The (presumably) hostess who answered the phone was very nice until I requested a table for one. Long pause...oh...one? She asked , followed by I'll have to check with the host. After being put on hold for about 5 minutes (seriously I thought about hanging up..but I really wanted to try this place) She came back with - The host says we can seat you at the bar, it is the same menu. I repeated that I preferred a table. She paused again and said that the bar really is comfortable. I hung up on her. Really?! I can't believe they have some weird policy around single diners. This is conference central around these parts - so there are lots of us 'loners'. I took my business to the Vineyard Grill at the Ritz - enjoyed outstanding service and a memorable meal at a beautiful table and dropped $140 and change on dinner and wine pairing (for ONE!)
(2)Marissa B.
We have been staying at the JW Marriott for the past week and had dinner at Primo last night before heading home. We had the most excellent food, service, and wine of the entire trip. We sat at the bar and William was our bartender/server and he was awesome! He was so friendly and very well informed on wines and ingredients used in the dishes. I have a gluten allergy and they were beyond accommodating to my dietary restrictions and created the most amazing pasta dish I've ever had!!! They even brought my "taste from the chef" on an endive instead of the cracker. My boyfriend was beyond pleased with his meal as well and we will definitely be going back if we are ever in Orlando again. Thank you!!!
(5)Shelby S.
Excellent, excellent food. However, two hours is too long to wait to get food, especially in a restaurant that's not crowded. This may be one of the freshest restaurants I've ever dined at.
(4)Nick D.
Really good food, but really expensive. I stayed at the JW Marriott (where the restaurant is) while traveling for work. The decor is very upscale and the waiters were very friendly and helpful. The food was definitely above average. Like many Italian spots, they gave you bread and olive oil to start. The bread was good, but the oil was fabulous. I hate when you go to a place that gives you weak dipping oil. The stuff at Primo is a very deep golden color (the first sign of a quality oil) and has a great acidic taste. Really nice. I had Linguine and Clams. It was very good (clams in the shell, not chopped up through the sauce-just FYI if you do or don't like that). Homemade linguine as well, always a plus. I'd probably give the food a solid 4. But the price, my God. The cheapest glass of wine was $12. My pasta dish? $32! and it wasn't a huge portion by any means. I was with 2 other guys, we each had 2 glasses of wine, one of the others had the linguine and clams as well and our third diner got lobster (looked like a tiny portion although he said it was good). We also split a prosciutto appetizer. the total bill before tip was like $220. It was very good, but I don't think it was good enough for the price we paid. I would probably have never eaten there if work wasn't picking up the tab. Be aware!
(3)Dr. J.
Great dinner experience at Primo while attending a conference at the resort! The fabulous server "enticed" me to try several menu items because of his rich descriptions and the food met every expectation. I had a marvelous fresh pea soup and an amazing farm fresh salad topped with a perfectly poached egg. Accompanying this was beautiful artisan bread with a rich olive oil. Wonderful menu options, fabulous service, a great wine selection and an amazing sunset made this a memorable dining experience.
(5)Thomas G.
My wife and I live about 10 miles from Primo. The first time we went to the restaurant about six years ago, I was impressed. We had a great experience and the food was excellent. Over the years, we've been back three times. With each visit we feel more and more underwhelmed. It's not that the food isn't good, but when see the bill we can't help but feel that the meal and/or service was not a good value for the price. Don't get me wrong, our other favorite restaurants in town are not what I would consider inexpensive, but at least when we get the bill at some other places, we feel that it's a fair trade for our money. Bottom line: if you're staying at the JW or Ritz, Primo's a little expensive and pretentious, but go ahead and check it out. The food is good. If you're a local or staying closer to downtown, stay in that area because you'll find several options that, in my opinion, are just as tasty and a better bang for your buck.
(2)Felicia H.
Everything that hit the table was amazing. I will stay at the JW just to eat here every night.
(5)Alex F.
This is a greta Farm-ti-table restaurant! Very trendy in side (typical contemporary) but the food is different. In most cases, it comes from a local farm which hosted (and I attended) Out Standing In the Filed in 2011.
(4)Abhijit G.
Fantastic place! Upscale ambiance, refined service, and excellent food. I was staying at the JW Marriott (which, btw, was fabulous) and dined here two nights in a row. The chef, as I I found out, is a past James Beard award winner. Deservedly so. I started with an exquisite glass of wine. Moved on to the foie gras, which was very good. For my main course, I had the grouper, which came on a bed of corn risotto. The combination worked wonders for me. Definitely will be back next time I am in Orlando.
(5)Stella Y.
This restaurant is my favorite at the Ritz / JW Marriott Grand Lakes. Organic ingredients, innovative dishes, accommodating to diners' health-conscious requests, mellow yet sophisticated vibe. My colleague and I made reservations on a Thursday evening and it was pretty busy (without a reservation there's an hour wait). During the earlier months of the year, most of the clientele will be people on business in suits (so make note). It was hard to spot simple vacationers, but I hear it gets better during peak travel months, but note this hotel is a conference center through and through. Anyway, we started off with some mojitos, which were really yummy. For entrees, we had the pappardelle pasta with mushrooms and scallops, as well as the butternut squash ravioli with lobster meat. The first dish was a little lackluster even though I'm a big fan of all three: pappardelle pasta, mushrooms and scallops. I think everything tasted okay, it was just more an issue with texture. The pasta was pretty cold and tasted stale - not what I was expecting at all. The ravioli dish however, which was highly recommended by our awesome waiter Brian, was heavenly! It was absolutely delicious and I highly recommend it. They were incredibly generous with the lobster claw meat as well - there was so much lobster I was pleasantly surprised. If I ever go back to this JW, it'll be my first dinner stop.
(4)Talisha M.
Primo magnifico!!! Impeccable service and great vibe. The dinner was incredible. The Foie Gras is one of the best I've ever had and the mushroom soup was wonderfully stacked with a variety of mushrooms...just superb. The scallops were cooked to perfection. And the dessert just was the icing on the cake but no cake here just pure puffs of deliciousnessnessnesnesnesses...the zeppoles nom nom nom. But they were too fluffy, lite, and almost guilt free unlike a real zeppole...not sure if that makes me happy or not. Why you sooo sad zeppole...you last little zeppole wanna join the party in my tummy...
(5)Ray M.
Great menu of local options. It can be pricey, but the food is always good. It's located in the JW Marriott Grande Lakes so it is usually crowded with a conference crowd.
(4)Jesse D.
BEWARE---this place has gone way, waaaay down hill. We used to live in Orlando and ate here a couple of times when it first opened (about 10 years ago). That was right at the beginning of the whole "organic" movement and this restaurant was very interesting and new. The food was always good and service matched. We just visited last week and it felt tired and old. The decor has not changed in a decade and the place felt old and worn. There was a also a funky smell that seems to have developed (that I guess was new). Besides the smell, the other new thing was the staff (very young and inexperienced looking). This last time. the food was not at all good. I ordered a beet salad and it came loaded with peanut brittle (yes the candy). My salad was full of candy but was very lacking in beets (there were two tiny, tiny beets on my plate). My main dish came out ice cold. I sent it back and it returned to me luke- warm. My wife's pasta dish was completely inedible (and this is supposed to be an Italian restaurant). Also, we ordered pasta for my daughter off the kids selections and it was so spicy she couldn't touch it (the replacement dish of chicken fingers were deeep, deeep fried---so much for organic/healthy). Needless to say, we did not stay for dessert. But we still got stuck with a big check (way overpriced). Stay away from this place. Not what it used to be. Notice that many of the good Yelp reviews are from years ago. If staying at JW, go to Vineyard Grill or Normans at the Ritz (or off property). This place is coasting off it's location (in the middle of convention central) and the celebrity chef association (she probably steps foot in there like once a year).
(2)William B.
Accessibility notwithstanding, this restaurant is the cream of the fine-dining crop. Although difficult to find (there are no signs anywhere), the parking is plentiful because of the location, and the restaurant validates (otherwise, you'll shell out $16 for an hour). The first stop in the restaurant should be the bar, where you'll find little bowls of almonds spiced with garlic, rosemary, olive oil, and something not quite identifiable. Try the Dark & Stormy - a precious find, due to the rare ginger beer ingredient. The bartender will be polite and extremely attentive (albeit, she should be, since you'll be the only one at the bar). The table will be private yet not isolated nor soundproof, unless you request the hut located in the back corner of the restaurant, wherein you'll be seated in a mahogany cubicle around a table-for-four. You'll find the appetizers exquisite in taste, and plentiful in portion. The meat & cheese platter comes highly recommended. The foie grais - stuffed quail is sweet, a little spicy, and fantastically flavorful and filling; although the quail came bone-in, the goose-liver stuffed bird is easy to maneuver. At the end of the meal, if you still have room, is a range of desserts that make ordering just one a difficult decision. The pumpkin cheesecake is a practice in perfect balance. My suggestion: take a group of friends. Everyone order something different, from appetizer, entree, and dessert, and pass them around for everyone to experience one bite. If you can find the restaurant, that is.
(4)Michael T.
Excellent food (I had their spaghetti), excellent staff, and they were very accommodating. The drinks I had were fine, though I didn't too much enjoy their mojito. I think, however, it was just a preference type of thing. However, their Pumpkin Trio was so good, I came back to order it again a few nights later. A great dessert.
(5)Annette G.
I came to Primo for the kickoff dinner of the Eat Local event in Jan. The dinner was amazing, and perfectly paired with Primo, as that restaurant makes a point of utilizing local farms and gardens for their menu. We got to tour the herb and vegetable garden located on the grounds of the JW Marriot. Before each meal, a representative from the grower\farmer spoke about their operation followed by a run down from Chef Kelly about how they used the ingredients for each dish. It was an amazing event, and the food... the FOOD was DELICIOUS! My favorite dish of the night came from locally caught shrimp over artichoke and white bean filled agnolotti. It was heavenly. I really can't wait to come back to Primo to try items from their regular menu! For more info on the dinner and pictures, check out my blog post burgersandbarolo.blogspo…
(5)Ashley L.
GREAT date night (in our case Anniversary!) dinner spot. Romantic and classy without being stuffy, a very wam feeling. I got the Grouper, hubby the pork picatta - both were great. Carrot cake for dessert is FABULOUS - light yet so savory. Sure, it's pricey (it's not chili's folks) but I didn't feel totally ripped off either for a special occasion. Give it a try!
(5)Dani L.
We recently ate at Primo for dinner while staying on property. AMAZING dining experience. We each had different salads - very unique ingredients used in both and delicious. We were treated to a small pasta, shrimp scampi style and not on menu that was out of this world. Dinner was Pork Saltimbocca and Salmon - the pork could have passed for VEAL - pounded super thin and very tender in a wonderful sauce. Salmon was very well prepared also. For dessert we splurged and ordered zeppolis - super fresh and piping hot with cinnamon sugar sprinkled on top. Nice wine menu selection - helpful staff and very attentive management! Would absolutely look forward to next chance we can dine there. Highly recommend.
(5)Cindy D.
We absolutely loved our experience at Primo. All the staff were exceptional. They anticipated our needs. Two people in our party eat gluten-free and the bartender confirmed with the chef before we got to the table what items were gluten-free or could be adapted to gluten-free. The food was extraordinary. The quality of the ingredients they use in unsurpassed. We enjoyed local grouper. The sommelier took into account they types of wine we drink and was able to suggest a wine not currently on the menu which was fabulous. The only complaint was the cappucino was lukewarm due to the cups not being heated. Unfortunately we did not say anything to the server as we should have because I am sure they would have fixed the problem. The carrot cake was divine (and gluten free). The chocolate cake and mint gelato were excellent.
(5)Michael C.
Tucked away on the JW Marriot and Ritz Carlton's beautiful property, Primo promises to deliver the most fresh and healthy menus. I only had the opportunity to have appetizers and drinks but that was enough for my appetite and wallet to handle. We shared crab cakes with an arugula and cucumber salad and a light dressing and I had a few cocktails. Between the two of us we dropped $50 just on appetizers and drinks. I wouldn't frequent Primo but it would be a way to spoil a girlfriend or impress a business partner, other than that its pretty overdone.
(3)Lori S.
Great place for organic food. Vegetables are grown in the garden outside the restaurant. Vegetables were great. Fried green tomatoes were a treat. Chicken was a little over cooked but over all the meal was good.
(4)K T.
Great food-great service. Chef table is a unique detail- but made it hard for group conversation. Nd being called a "chef table" I was expecting the chef to come out and greet us...but he/she never did. So I'm not sure why we had to pay a deposit for that table-not worth the extra cost. Otherwise- Excellent food .
(5)Daryl G.
My wife and I live close and go several times a year and they always remember us and the food is always great, not traditional Italian by any means, but very good. You cannot beat the great service and interesting twist on Italian fair.
(4)Elizabeth G.
My husband and I went here for our wedding anniversary. Great restaurant, great food, nice waitstaff. I got the pasta and my husband got the steak. Food tasted fresh! Steak was tender and juicy. Pasta wasn't overcooked. Dessert was great as well! Between two glasses of wine, appetizer, 2 main dishes, and 2 desserts, our bill was about $155 (not including tip). Not something we would do all the time, but great for special occasions. We'll definitely go back!
(5)Renee W.
We were pleasantly surprised at Primo as we have not always had the best food while staying in a JW Marriott in the past. The food was truly wonderful. The wine service was pretty good as well. We would definitely return to Primo
(4)Tom W.
Very enjoyable food... I normally avoid hotel restaurants ... but went to Primo with a conference group. Well worth it ... I had the pork medallions and they were done perfectly. My wife had the strip steak and it too was excellent. Good selection of wines, and the fresh herbs make a big difference. Probably the best restaurant in the Marriott / Ritz Carlton complex.
(4)Becky C.
Food was very good. We enjoyed our evening there. Could someone please tell them their entire restaurant smelled like old grease. We needed to take our clothes and air them outside when we got home. This was a night when their celebrity chef Kelly was in the restaurant overseeing the operation. Could have rated it higher except for the penetrating smell.
(3)Alex G.
Amazing cuisine, pure and simple. The ingredients were farm fresh as advertised, with a huge selection of organic products. Loved the octopus salad (wow!), and the stone crab claws were huge. Oysters were fresh and cold. The meat sauce pasta with ricotta was decent, but I couldn't find any ricotta in it. Lamb rack with Moroccan rub was a table favorite, and both fish dishes were eaten completely - nothing left over. The deserts were incredible, as well. Add a great, large wine list, and professional service, and you have a five star dining experience.
(5)Tim B.
The hotel in which the restaurant resides was beautifully decorated for Christmas, so this really added to the ambiance. The restaurant was romantic and quiet, which made it easy for my new bride and I to converse. The entree selection was very interesting, making it very hard to decide what to try. My wife and I are somewhat adventurous foodies so we like to try different things. The meals we selected were on par with the best we have eaten anywhere in the world. The components of each dish were perfectly selected, and including some nuance (baby brussel sprouts) I would not have normall selected. The chocolate dessert we selected was fabulous as well. Eating here is pricey, but the food is excellent and the service is good, so give it a try.
(5)Nancy W.
I'd rate this one 4 if not for the tough lobster (see below) At the JW Marriott Orlando Grande Lakes. Melissa Kelly's "Primo" is the sister to her Rockland, Maine restaurant known for organic ingredients and support of sustainable agriculture. The Orlando Primo outpost includes an organic garden supplying much of the produce and herbs for the restaurant. The decor is upscale, comfortable and feels surprisingly intimate for its size. There are several dining areas with widely spaced tables that, while they are not shut off from each other, help create a romantic, intimate space. We both started with the Hammock Hollow Organic Seasonal Greens dressed with an aged red wine vinaigrette. The combination of greens was delicious and packed with flavor. It had that 'just picked' taste and didn't need anything more than the vinaigrette. I had the Sweet Pea Ravioli & Maine Lobster (English pea and mascarpone stuffed ravioli with pea tendrils & buttery lobster broth) for my entree. The ravioli and lobster broth was WOW WOW WOW! out of this world, but unfortunately the half-lobster tail and claw was tough and tasteless. My companion had two lamb chops (I'm sorry -- I didn't pay attention to the preparation) but since she wouldn't give me a bite, cleaned her plate and made these little "yum, yum" noises while eating, I know she was pleased. We ended the meal with dessert. L had the Warm Chocolate "Budino" Cake with coffee gelato and warm caramel (excellent!) and I had a panna cotta with pineapple mousse that was accompanied by a tiny coconut macaroon and a small piece of peanut brittle. The wee macaroon was kind of weird and too sticky, but both the panna cotta and peanut brittle were brilliant. Service was good and our thoughtful server, while she lacked confidence and was a bit too giggly, was very understanding about that fact that we were taking our time with dinner and didn't want to be rushed in any way.
(3)Jeff B.
Excellent food -- very thoughtfully and professionally prepared. Elegant but casual setting. Professional service. And, just an elevator ride afterwards to get to bed...
(5)