When I was in France, I used to go to a small coffee shop. There was a group of old Frenchmen who sat around and discussed world events, life, and politics every morning. Fast forward a few years and a million miles away, I remember these Frenchmen every time I go to Starbucks as they are now substituted by a fun and dynamic group of American men. I love watching their camaraderie, their unique friendship blended from different avenues of life. Each are interesting characters- real estate agents, real estate investors, a former restaurant owner, a fire fighter, a commercial helicopter pilot, a former mayor. Bob is one of the members of this exclusive male club as women are not allowed. Although it is not spoken, it is definitely understood. And I, as a female, completely respect that.
One day, Bob told me of Primavera, a restaurant he had been going to for the last 20 years. It is located in my little neighborhood of Coronado. He wasn’t the first person to tell me of it. In fact, I had heard that it was the best restaurant in all of Coronado. After 4 years of living here, I finally went in with Bob and another member of this male club. I blame Bob for this extensive, 4-hour dinner.
We started with a bottle of pinot noir from La Crema. Primavera has an extensive wine list.
Joey Rodrigues, the general manager, suggested the calamari fritti. The batter was not too thick and the marinara sauce was flavorful and not too strong.
We also tried the stuffed mushrooms in a white wine sauce. The mushroom flavor was intense. I wish I had taken a better picture of the ooeeeeeey, goooeeey melted cheese. This would be my pick as an appetizer.
The chicken surprised me. I didn’t expect the chicken to be as well cooked as it was. That always makes a difference. The punch of sundried tomatoes and kalamata olives only enhanced the uniqueness of the dish. It sat on a bed of spinach which helped balance the flavor combinations.
I will toot my own horn. I make a killer osso bucco. When I go to a restaurant, I expect it to be just as good as mine. This one definitely competes. The tender meat fell off the bone. My favorite part was the bone marrow, a decadent, jam-like substance worthy of every calorie consumed. Osso bucco is their signature dish. In my humble opinion, I would without a doubt order it again.
Filetto mignon con salsa di Funghi
I rarely order steak when I’m at a restaurant unless it is suggested to me. And this one, folks, is incredible. We all took a stab at it because it was so soft, so tender you didn’t need a knife. When I go back, and I will, this is what I will be ordering. Silly, I know, considering Primavera is an Italian restaurant, but worth every penny, every guilty pleasure, every bite.
We couldn’t pass up dessert. I’ll tell you something that I hate. I hate going to a restaurant and not being able to taste the liqueur and the coffee in a tiramisu. Here, that wasn’t a problem. The tiramisu was spongy yet light. Rich yet not too overpowering. Winner. Winner.
Overall, I will have to say that I was left completely impressed with Primavera. Thank you, Bob!
For more information: PRIMAVERA WEBSITE
To make a reservation: (619) 435-0454