Ripe with Authenticity, Bar Primi Pop Up Entices Guests with Classic Italian Flavors
It may seem like every other week that The Dutch, located inside the W Hotel South Beach, puts on an event. From the summer BBQ series, to the Bar Primi pop up, Chefs Adonay Tarfur and Josh Gripper keep busy.
To close out the summer with a bang, the team at The Dutch have invited their sister restaurant Bar Primi from New York to enjoy that #MiamiLife and take advantage of our favorite time of year: Miami Spice Season. I was invited to join a few other food writers to experience this newest Spice twist.
Spearheaded by Chef Andrew Carmellini and Chef/Partner Sal Lamboglia, Bar Primi has become a New York Italian staple serving up classic, straight forward food straight from the motherland.
The antipasti course all started with cow’s milk ricotta with truffle honey and hazelnuts served with grilled bread. Truly a great start to any Italian meal, this started hits all the right notes: salty, sweet, tangy, crunchy, and charred. The mussels are expertly steamed and served in a broth of pepperonata and fragrant garlic that begs to be sopped up with any remaining bread.
The remaining two starters on the menu are truly a love letter to New York Italians. Arancini are served crispy and golden atop an herbaceous basil pesto with parmesan cheese weaving all the elements together.
Finally Sal’s antipasti salad is inspired by the 15 years Chef Sal Lamboglia spent working in an Italian deli. To me, this salad is like Brooklyn— super cool and straightforward, but without trying too hard.
Perfect for pasta aficionados, the second course options include: rigatoni alla norma, spaghetti nero, and spinach ricotta cavatelli. Regardless of the pasta’s shape or composition, every plate is cooked perfectly al dente.
The cavatelli are served with a veal bolognese. Chef Sal admits that his tomato sauce is ritual and no one in the restaurant prepares it but him. This attention to detail and fully developed flavors shines through the rigatoni alla norma with roasted eggplant and ricotta salata. The final pasta selection is a fresh squid ink pasta made in house served with crab, fresno chiles, and a garlic crema. Because no Italian meal is complete without branzino, Bar Primi serves this delicious fish with charred lemon, and olive muffaletta.
The Dutch is also home to the imaginative dessert creations inspired by the sweet, sweet mind of Pastry Chef Josh Gripper. And one of the advantages to Miami Spice is that dessert is included in the three courses. From strawberry copa, tre colore gelato, and warm bombolini, the desserts are a natural succession from the first two courses. The three desserts together provide something for every palate: a cold custard dessert, a trio of house made gelato, and warm donuts served with chocolate and raspberry sauces.
After enjoying a collaborative meal at the talented hands of Chefs Sal Lamboglia, Adonay Tarfur and Josh Gripper, it is honestly worth a trek either to The Dutch at the W South Beach throughout September or a flight to New York for a meal ripe with authenticity at Bar Primi headquarters.
2201 Collins Ave.
Miami Beach, FL
305 938 3111