Just a quick look at the menu for this new Italian fusion restaurant ensures that all the bases are covered: locally-sourced, slow food with an emphasis on sharing plates and exciting combinations of flavors. For instance, one item on the menu—the “Buffalo” clams with duck confit—uses Frank’s Red Hot, a fact Prima proudly points out on the menu. Unpretentious and delicious can be tough to come by. If you’re not eating at Prima, that is.
After four years of what could be called the Golden Chain Age—when we were all aflutter about the openings of big-name, hotel-based restaurants like Nobu, BLT Steak, Morimoto and Kauai Grill—2011 has turned out to be a banner year for notable indie eateries. Salt Kitchen and Tasting Bar, Heeia Kea Pier General Store and Deli, pop-up restaurants The Pig and The Lady and Plancha, bakery Let Them Eat Cupcakes and now Prima.