Primavera Ristorante: 171-10
Northern Blvd., Flushing, 939-8800
Hours: Mon.-Fri., 12 p.m. to 9 p.m.; Sat.-Sun., 3 p.m. to 9 p.m.
Handicapped Accessible: Yes
Credit Cards: All major
The Primavera Ristorante would like to consider itself, and be considered, a
"family" restaurant. This does not mean a crowded room with high chairs and
kiddie portions, although these are certainly available. It means that whether youre
on that pivotal first date, or having a mid-day business luncheon, Cyril, Primas
proprietor, wants you to feel like youre at "your" restaurant.
This is obvious in the decor. Green, white and breathing on the outside, with two
nicely hedged bushes gracing your entrance, Prima is welcoming from the first step. The
walls are breathing on the inside too. Several green, flowering plants hang down from the
ceiling, subtly illuminated by rows of earth-colored stained-glass lamps.
And romance is in the air, what with the dim lighting, burgundy and white color scheme,
brick walls and wood paneling. Decorated with small, colorful vases, each table is as
quaint as the paintings which line the walls.
But the real romance begins with the meal. We started with the Funghi Ripiene ($5.95),
mushroom caps stuffed with the chefs secret mix of herbs and spices ($5.95); a warm,
garlicky bruscetta ($2.00) and the Insalate Frutte Di Mare ($10.50), shrimp, calamari and
scungili prepared with olive oil, lemon, diced celery, fresh aromatic basil and pimentos
"put together with love" as the menu reads. The antipasti was delicious and well
complimented by the house Cabernet.
We then moved on to the main course. I tried the Fettuccine Alfredo ($7.50), homemade
egg noodles topped with heavy cream and parmesan cheese, while my guest sampled the
Calamari Luciano ($11.95), tender rings of calamari sautéed in garlic, oil and white
We were impressed! The fettuccine was as decadent as pasta gets, served rich and
cheesy, and the calamari was delicately and tastefully sautéed. We were also pleased with
the special Mescalon salad ($4.95), a very green toss served with chunks of Parmesan. The
Mescalon was only one of the ever-changing dinner specials.
We were savoring an amazing chocolate mousse, served in two individual pudding dishes
with real chocolate chips and whipped cream, and two cinnamon-spiced cappuccinos, when my
guest remarked at the prices. "At such a low cost, how could the food be this
good?" she said. We brought our concerns to Cyril.
Cyril explained that quality of food is his foremost concern. "Thats why we
refuse discount cards," he explained. "We dont want people to come here
for a freebie and a glass of wine. We want them to come for delicious food so inexpensive
it makes discounts unnecessary, and an upscale, yet honestly priced wine list."
And Cyril would know. He does all of the buying (and much of the eating) himself.
The Primavera party room seats up to 100 guests, and the cocktail lounge next door has
a big screen TV. Wednesdays are karaoke nights, and a singer/guitarist performs once