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Primo Restaurant Review: Melissa Kelly, noted for her Primo restaurant in Rockland, Maine, is rarely at this outpost at the Grande Lakes resort. She spends most of her time back at her Down East restaurant with four acres of organic gardens, though there is a small patch of organic garden at the JW Marriott. Kelly leaves the cooking in Orlando to chef de cuisine Gilberto Ramirez, Jr. Starters include oven-baked oysters with local rock shrimp and crab; heirloom tomato tartare with apricot preserve; and crostini with Iberico ham and chickpeas or buffalo mozzarella and cherry tomatoes. From the pasta selection, try the local wild boar-stuffed agnolotti or the spinach and ricotta gnudi with local duck ragù and foie gras. For a main dish, go with the wood grilled duck breast, whole roasted sea bass with caramelized fennel, or the rack of lamb with bean cassoulet and pistachio crumb. The menu changes every few weeks so there's always something new. Bread is worth a nibble, baked daily with help from a ten-year-old dough starter that Kelly carries along on her trips from Maine. We also like desserts, which change seasonally. Service may be a bit slow, but be patient as the overall experience is worth the wait.