Decided to do a "mini" Labor Day get-away. To Tucson, Arizona of all places. Its about 2 hours south of where we live in Phoenix. I was able to get a room at the J.W. Marriott. It just happened to be an executive suite, with just a few hours advance notice. What made this "mini" get-away so great was the Primo Resturant. Had made reservations for early sunday evening. We weren't sure what to expect, but we were comfortable with our decision, as the Executive Chef/Proprietor was Melissa Kelly, a James Beard award winning chef. We still held our expectations, not wanting to be disappointed. We had purchased a really good bottle of cab earlier. We were able to have a glass and set the bottle aside for our later dinner. It was a Hess Mt. Veeder, 2007. It pared up nicely with what I had for my dinner, more about that later. The attire is comfortable, remember your at a resort. We were seated the minute we walked in. We were in no hurry, but the service was never slow, and oh so attentive. Our waiter Luciano was the best, we ordered a really nice chardonay, by the glass, and the Antipasta Misti to get started. While we were waiting the chef brought out a "muse" of shredded lamb on a toasted round with a feta cheese spread. One bite apeice was all we got, It was a that point that I knew we had made the right decision. My taste buds were delighted. We decided on our entrees. The wife had the Seared Diver Scallops, and I had the Grilled Moulard Duck Breast. Both cooked to perfection, with the accompaning sides only enhancing the many great flavors we were experiencing. Remember the Mt. Veeder cab? That pared up very nice with the duck breast. For dessert we had the "Budino." It was a warm chocolate cake with a creamy chocolate center with a homemade fresh mint Stracciatella Gelato. I topped that with a 20 year Tawany Port. I was in Heaven after that experience. It is an excellant resturant even if your not staying at the resort.
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