Bar Primi

There seems to be a trend that good chefs, who have a great group behind them, are expanding their empires.  Andrew Carmellini (one of the nicest chefs in the business) is the chef behind the restaurant Bar Primi that recently opened on the Bowery in the Peels space.  The place was hopping the other night and not a seat to be had.   If you do not like pasta this is not the place for you.  The menu consists of appetizers, pastas and one special of the day that is not pasta.  Simple good food and a good price.  My only issue with this space and it was with Peels too is that the acoustics are tough.

breadsticksLove starting with a few bread sticks.  I ate the whole thing.  Terrible photos that night.  Alas.

arugulaWe started with an arugula salad.  Super simple tossed with a nice light lemon vinagrette.  The arugula is sourced from the rooftops of Brooklyn and it is absolutely delicious.

asparagusWe also had a side order of roasted asparagus chopped up and sprinkled with a mixture of hard boiled eggs and chopped cured pork.

blackcrabpastaPastas were obviously in order.  The special pasta that night which I happened to see on Andrew’s instagram earlier that day was a black ink squid pasta tossed with jalapeno, king crab and spicy peppers.  Delicious.

pasta with baconOur other pasta was a seasonal pasta made with a thick noodle and tossed with smoked bacon and pecorino cheese.

strawberriesWe were not that hungry but had to try at least one dessert.  Organic strawberries doused with balsamic vinegar.