Owner/Chef Charlie McManus and his partner Jacqueline Plattner invented the creative dining space in Tacoma when they opened Primo Grill in October 1999.  His interior blends modern with Old World, even ancient, influences. McManus commissioned Tacoma Community College students to translate his Mediterranean theme onto his tabletops.  The young artists adapted images from ancient sources - Minoan frescoes, Greek pottery - and used the color pallet that is repeated on the restaurant's walls and countertops.

Primo balances the menu with pasta, pizza, fish and red meat so there's basically something for everyone - especially those who like a little twist on their Mediterranean favorites.

Primo Grill is a transparent restaurant in almost every sense - literally. The restaurant is essentially one big open room that encompasses the open kitchen in the rear. From the entrance to Primo Grill you can see everything except the restrooms and dishwashers. And there's something just sort of honest about that, not to mention that it's visually attractive to the eye. Nothing is hidden; there are no secrets. At Primo Grill, what you see is what you receive.

And one of many items that you receive is delicious wood-fired pizza baked in an oven averaging 624 degrees.  I know.  I sat at the counter facing the open kitchen this weekend and watched the oven temperature vary slightly from that average.  After the thin crust is delicately topped with caramelized onions, pancetta, house smoked salmon or some other gourmet treat, the concoction slides into the oven for roughly five minutes until the crust develops that irresistible char and crunchiness.