After culinary school, my first job was as a prep cook at Primo Italian Restaurant in Hilton Head, South Carolina. My college roommate, Kent Werth, was the Chef, and to this day, the best Chef / Line Cook / Operator I have ever worked with.

 

Daily, I would prepare Fresh Pastas, Ravioli, Sauces, and accompaniments. The simplicity, attention to detail, and consistency is something I have carried throughout my career and is what we hope to bring to you today.

 

Each dish is prepared to order with minimal manipulation and clean presentations, while utilizing the most quality ingredients possible.

 

Our Four Cheese Ravioli, an Ode to Primo, has been used in various formats in each restaurant I have owned. It is a perfect example of how competing flavors can come together to create a unique flavor, while allowing each component to be appreciated. 

 

Browned Butter and Roasted Hazelnuts lightly dress an oversized Ravioli filled with a combination of Citrus, Cream, Pepper, and Sweet. We call these “Pings”, allowing you to experience different highlights of flavor throughout the dish.

 

Our Pasta, Focaccia, Sauces and Dressings are all prepared fresh daily and carry the theme of simple preparations with a complimentary blending of flavors.

 

Thanks for joining us.  Enjoy Torme, and the Pings!

 

                                                                  - Barry