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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 to sous chefs, and the results are mixed. Starters include wild mushroom pizza, roasted beets with fennel, and a dish of calamari, clams and halibut. Skip the pasta and go for a main dish with substance such as black bass with shaved purple artichoke, potato salad and chorizo, or the Long Island duck breast with red rice cakes, kobocha squash and roasted apricots. 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---the overall experience is worth the wait.