Feeling hungry after a game of golf? This barbecue house and sports bar comes complete with a southwestern twist that’ll go perfectly with the desert heat. The twelve hour in-house smoking process infuses the meat with a special blend of mesquite, oak and pecan woods to give it a one of a kind flavor that you won’t find anywhere else. Try the BBQ Enchilada for a true sample of the original flavors on offer. Grab a table on the outdoor patio, and you’ll be able to take in the howling coyotes with your plate of pulled pork or brisket. Order a pitcher of margaritas, and enjoy the breeze. The large portions and friendly staff will make you feel right at home.
The secret to Primo's ever-fresh Mediterranean dinners lies not in the kitchen, but beneath the patio. There, a terraced garden grows the vegetables and fruits that Chef Melissa Kelly?a two-time James Beard Award winner (2013 and 1999)?harvests for the day's menu. Its lush tiers mimic those found beside Italian villas, abounding with tomatoes and flavorful herbs. It's a living sign of the restaurant's devotion to organic, local foods, and what Chef Kelly doesn't source from its plants, she finds through other local purveyors: Sleeping Frog Farms, for example, or farming members of the Tohono O'dam Native American Nation.
The produce and meats from these places come together in dishes inspired by France, Spain, and Italy. Dinner plates mix tagliatelle pasta with bolognese, or pair seared diver scallops with Nueske bacon-peach compote. A brick oven also cooks Naples-style pizzas, decorated in toppings that are chosen by the chef instead of plucked at random from unattended colanders. Viewed through the dining-room windows or the patio's edge, the surrounding mountains and cacti immerse diners in the desert's natural beauty, while the lights of Tucson glimmer in the distance.