Primo's is back.
The stuffed jalapenos at Primo's include chicken and asadero cheese.
The new restaurant will offer seating for 130 guests inside and 40 on the patio.
Enchiladas Verdes Y Crema at Primos.
The chili dusted beef tenderloin is a signature dish on the Primo's menu.
A chocolate flan is on the dessert menu at Primo's.
Belini Blues is a vodka based blueberry cocktail.
The new Primos is an elevated version of the original Uptown spot.
After serving as a Dallas staple for 28 years, the original Primo’s Tex Mex closed its doors in 2013. Later this summer, the classic Tex-Mex spot is reintroducing itself as Primo’s MX Kitchen & Lounge.
It will reopen at its original Uptown location at 3309 McKinney Avenue and will be an evolved concept of the original brand.
The new menu will include classic Tex-Mex dishes with a “custom, chef-driven edge and a strong emphasis on incorporating fresh, healthy ingredients.”
President and CEO of Centurion American Development Group Mehrdad Moayedi has brought on chef Jeffrey Kollinger for the project. CEO of Spice of Life Catering and Tillman’s Bishop Arts, Kollinger will be serving as an operating partner of Refined Hospitality Group. This is a newly formed company that oversees Primo’s MX Kitchen & Lounge.
“Primo’s MX Kitchen & Lounge brings a fresh take on an old favorite with inspirations ranging from the border of Texas to Southern Mexico,” Kollinger says. “We’re dedicated to chef-driven meals with authentic ingredients and healthier options – all wrapped up in a neighborhood feel that brings family, food and drinks together.”
There will be a lunch and dinner menu, as well as brunch and late night menus on the weekend. Chili dusted beef tenderloin, stuffed jalapenos and enchiladas verdes y crema are just a few of the new dishes. The custom bar menu is headed by Robert Hall, VP of operations for Refined.
“We plan to bring back a few nostalgic drinks offered at the former Primo’s, but we’ve designed a new cocktail menu that’s approachable to the masses, features a mixology edge and is light and refreshing,” Hall says. “The bar atmosphere and drink specials were a big part of Primo’s past, and we’re excited to make that a pillar of the new concept.”
On top of margaritas, there will be the Anejo Highball with Bacardi Ocho Anos Gran Reserva Rum, Pierre Ferrand Ancienne Methode Dry Curacao, Angostura bitters and ginger beer. Cocktails also include the Anillo de Fuego with serrano-infused tequioa blanco, pineapple, lime juice and Canela bitters. The Belini Blues will have blueberry compote, vodka, Red Bull Blue, citrus juice, simple syrup and house-made lemon whipped cream.