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Primo Restaurant Review: Take time to tour the gardens and grounds outside Primo to see what you'll find on the table when you finally get inside. The comfortable upstairs bar is the spot to sample wood-fired pizzas (toppings change daily). Downstairs, small rooms create an intimacy that chef Melissa Kelly’s contemporary Mediterranean cuisine only enhances. Try dishes like the wood-roasted Pemaquid oysters with house-cured tasso and a wood-grilled New York strip steak (which comes straight from a local, grass-fed herd), served with spicy cress and roasted beets from just a few feet away, bringing to mind a meal you’d linger over in some small Tuscan hill town. Local halibut with buttercup squash risotto and pumpkinseed pesto bursts with freshness. The wine list delves extensively into Italian wine country; you’d do well to delve into dessert. Co-owner Price Kushner soothes the savage sweet tooth with creations like lemon verbena-scented crème brûlée alongside limoncello-soaked semolina cake---a fitting, fulfilling end to your trip through Italy on the rocky Maine coast.