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Peter Chastain
John Rittmaster
Business Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Diners Club Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Seasonal Menus
Take Out Meals
Valet Parking
Handicap Accessible
Full Service Catering
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities

Monday - Saturday

11:30 am - Last Call

Sunday - 5:00 pm - Last Call

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East Bay

PRIMA

Hours:

Lunch

Monday - Saturday

11:30 am - 2:30 pm

Dinner

Monday - Thursday

5:00 pm - 9:30 pm

Friday & Saturday

5:00 pm - 10:00 pm

Sunday

5:00 pm - 9:00 pm

Meals:

Lunch
Dinner

Cuisine:
Italian

1522 N. Main St.
Walnut Creek, CA 94596
United States

(925) 935-7780

www.primaristorante.com

Prima Ristorante welcomes guests for a celebration of Italian food and connection around the table. Over 34 years ago, Prima was at the very forefront of the wine and food bar tradition that is so widespread today. Prima, the Italian word for ‘first,’ or ‘premier,’ serves contemporary and seasonal northern Italian cuisine using fresh, locally sourced ingredients in a comfortable and enchanting setting. Prima’s warm and illuminated walls, tiled floors, fireplaces, cozy niche areas, and intimate dining rooms evoke places found in the Italian countryside. Prima is conveniently located from all points in the San Francisco Bay Area in the heart of quaint yet bustling downtown Walnut Creek. 

 

Today Prima is established as one of the can’t-miss food and wine destinations of Northern California, featuring one of the most extensive and distinguished wine collections in the world. Wine director John Rittmaster leads Prima Vini, a full service wine merchant specializing in wines from all over the world. Thirty years in the business have enabled Prima Vini to forge close relationships with some of California's premier wineries as well as offer particularly strong selections of Italian, French, Spanish, German, and Australian wines. The wines at Prima are for guests to have in the most complementary way with our cuisine or to stand on their own. Prima’s wine list paired with the fresh and innovative menu brings to life the ultimate goal of a restaurant: to give guests a memorable and unparalleled experience. 

Peter Chastain joined Prima in 1999 as executive chef. In 2005, Chastain purchased the restaurant and wine retail store with his business partner John Rittmaster. Today Chastain continues Prima’s more than 34 year tradition of sharing the simple pleasures of the Italian table with his guests.

 

Chastain, an American citizen of the world, has extensive international travel and cooking experience which is readily apparent in the cuisine of Prima. He has won national acclaim for embracing the Italian passion for excellent ingredient quality, freshness, and flavor. Chastain embraces Italian sensibility with foods that are exquisitely pure and immaculately simple. His style relies upon flawless execution to showcase the quality and freshness of each carefully selected dish.

 

Having worked in Japan, Europe, and the United States, Chastain has extensive experience in all aspects of kitchen operations — from production to instruction. A native of Berkeley, California, he trained under several industry leaders in the San Francisco Bay Area and on the East Coast before residing in Japan for four years. Returning to the United States in the early eighties, Chastain studied under the late, renowned Ken Wolfe at Contra Costa College. Since then, he has taught classes on Italian cooking and culinary history in several private and public institutions.  “I’ve been fortunate to have studied food and hospitality with amazingly generous and supportive teachers here and abroad. My goal is for that love and energy which was shared with me to come through in delicious food and a lively atmosphere at Prima,” says Chastain. 

 

Prior to joining Prima, Chastain opened Mazzini Trattoria as executive chef, in Berkeley. He was also executive chef at Berkeley’s Ristorante Venezia for several years before serving as a consulting chef with Hilton International in Japan. (During Chastain’s previous sojourn in Japan, he was captivated by the Japanese attention to quality and detail and began to infuse those qualities into his work. He also met the love of his life whom he soon married.) He honed his craft and learned versatility in San Francisco Bay Area venues including Pacific Heights Bar and Grill, Janot’s, Clift Four Seasons Hotel, St. Francis Yacht Club and Paula Le Duc Fine Catering. In recent years on several stage tours to Barbaresco, Bologna, Florence, Marche, and Piemonte, Italy, Chastain has solidified the characteristic cooking style which is now the heart and soul of Prima.

 

Chastain resides in Oakland, California with his family.

Prior to joining PRIMA in 1994, Owner/Wine Director John Rittmaster founded and directed the Robert Mondavi/Opus One Pacific Rim sales and marketing office in Tokyo, Japan. Before joining Robert Mondavi, he worked in the international training department of  Kobe Steel, a multi-national steel firm based in Kobe, Japan. Rittmaster’s degree in Art History and advanced studies in Art and Asian Studies, along with speaking fluent Japanese, provided the launching pad for his successful career. 

 

Rittmaster’s passion for wine began while on his own honeymoon while attending a wedding where the father of the bride brought out some incredible wines. He was inspired to learn more and subsequently went with his the new bride (now of 25 years)  to California wine county.  “During that first visit I began to understand why wine fascinated me. I discovered that wine is a lot like my other passion – art. The fun is in how both pursuits are abstract and subjective,” says Rittmaster. It was after that trip, that he began collecting wine and aggressively pursuing learning all he could about the wine industry. This, in turn, led to his being recruited by Robert Mondavi in Japan. 

 

After fifteen years there, Rittmaster left Japan in 1993 and moved to Northern California and worked for the venerable wine merchant, Draper and Esquin until joining PRIMA where he has increased annual sales for the full service wine merchant from $250,000 in 1994 to close to $4 million today. 

 

Rittmaster leads an accomplished staff of wine experts, all of whom possess an incredible passion for the business and knowledge of PRIMA’s vast inventory. PRIMA is also nationally recognized as a leading source for eclectic, artisan wines produced by some of the world’s most sought after producers small from around the world; and it’s one of Northern California’s most important destination for Spanish, Antipodean and Italian wines. PRIMA’s staff takes pride in helping customers locate distinctive, fun-to-drink wines that stand apart from all the rest at any price point.

Critic's Choice

"The best Pasta in the Bay Area" and "The best Place for Saturday Lunch". "PRIMA demonstrates that wine tasting in a restaurant can be as appealing a prospect as ordering food... Prices are reasonable and the portions are nothing to complain about. PRIMA is a place that knows how to please its patrons."

-San Francisco Chronicle

 

"Best Award of Excellence"

-Wine Spectator Magaizne

 

​"A 'phenomenal' 1,600-label cellar, 40-50 Wine By The Glass flights, 'inventive' vino dinners and a staff that knows the selection means 'wine is the thing' are the draws at this 'lively' Walnut Creek Italian; while the cooking might be an 'afterthought' for oenophiles, the high food rating means no one 'needs an excuse to eat here'." Food: 24; Decor 21; Service 23 Ranked among the top restaurants of the San Francisco Bay Area.

-Zagat Restaurant Guide

PRIMA PRIMA PRIMA
PRIMA

Menu

 

M E N U   ' D E G U S T A Z I O N E '

 

Roasted Butternut Squash, Chanterelle Mushrooms, Cippolini Onions and Aged Balsamico

2009 Fontaleoni Vernaccia di San Gimignano, Toscana

 

Walnut Gnocchi with Asiago Fonduta

2009 Faiveley Clos Rochette Chardonnay, Mercurey, Burgundy

 

Braised Lamb Shank with Polenta and Broccoli Rabe

2009 Cordero di Montezemolo Nebbiolo, Langhe, Piemonte

 

‘Torta Caprese’ Chocolate Almond Cake from Capri

2007 Chapoutier Banyuls, Southern France

 

Chef's Tasting Menu    54.00

 

Sommelier's Wine Pairing    18.50

 

 

A N T I P A S T I   E   I N S A L A T E

 

Warm Olives    6.50

with Garlic and Rosemary

 

Butternut Squash Salad Wild Mushrooms and Aged Balsamico    11.50

 

Assorted Cured Meats    14.50

with Parmigiano Reggiano

 

Pizzetta    13.50

Organic Gold Apples, Fontina Cheese and Prosciutto

 

Small Lettuces    9.00

with Aceto Vivo and Extra Virgin Olive Oil

 

Arugula Salad with Black Mission Figs, Speck, Goat Cheese and Sherry Vinaigrette    10.50

 

Caesar Salad    11.00

 

P A S T E   E   P I Z Z E T T E

 

Risotto with a Ragu of Niman Ranch Pork    20.00

 

Agnolotti Filled with Braised Veal and Parmigiano Reggiano in Sugo    18.00

 

Potato-Walnut Gnocchi with Caggiano Sausage and Escarole    19.00

 

Linguine alle Vongole Clams, Garlic, White Wine and Tomatoes    18.00

 

Cannelloni Filled with Spinach and Ricotto in Pommarola    18.00

 

Tagliatelle with a Classic Emilian Meat Sauce    17.00

 

P I A T T I   D E L   G I O R N O

 

Panino of Fresh Mozzarella, Grilled Eggplant, Roasted Sweet Peppers and Pesto    14.00

 

Fresh Fish of the Day

A.Q.

 

Grilled Monterey Calamari and Hopper Prawn Salad    21.00

Farro, Arugula, Wild Mushrooms, Olives and Salsa Verde

 

Grilled Ahi Tuna Salad    22.00

with Marinated Vegetables, Egg, Anchovies, Lemon, Capers and Extra Virgin Olive Oil

 

Wood Oven Roasted Chicken Breast    19.00

Watercress, Endive, Pistachios and Pecorino Toscano

 

Sonoma Duck Leg Slow Simmered in Red Wine and Soffritto Served with Sauteed Spinach    21.00

 

L U N C H   R E F R E S H E R S   A N D   E Y E   O P E N E R S

 

Limonatas    4.50

Original, Pomegranate, Strawberry and Raspberry

 

Organic Fresh Squeezed Orange and Grapefruit Juices    5.00

 

Pomegranate Spumante    4.50

 

Helios    11.00

Prima’s twist on the Greyhound. A refreshing cocktail made with Beefeater 24, fresh Grapefruit and a touch of Elderflower. It’s like a Sunday morning.

 

Fiore    11.00

This Aromatic Libation is made from Absolute Berri Acai, Fresh Mint, Elderflower and Lime.

 

Bella    11.00

Hangar 1 Spiced Pear Vodka, Citrus, Cane Sugar & Prosecco

 

 

S A L U M E R I A

 

Mortadella    6.00

From Bologna, Studded with Pistachios

 

Salame Nostrano    7.00

Fra Mani Pork Salame with Herbs

 

Speck    9.50

Smoked Prosciutto from Alto Adige

 

Finocchiona    7.00

Pork Salame with Fennel and Cracked Black Pepper

 

Prosciutto di San Daniele    12.00

18-Month Black Label

 

Affettati Assortiti    32.00

Assorted Chef's Selection

 

A N T I P A S T I

 

Warm Olives with Garlic and Rosemary    6.50

 

Ahi Tuna Conservato Crostino    9.50

with Avocado, Cranberry Beans, Capers and Calabrian Chili

 

Fresh Local Sardines Lime, Mint, Cipolline and Hot Pepper    11.00

 

Pizzetta    13.50

Caggiano Sausage, Fennel and Fontina

 

I N S A L A T E

 

Salad of Mixed Lettuces    9.00

with Shaved Parmigiano Reggiano and Aceto Vivo

 

Watercress Salad with Pears, Almonds and Membrillo    11.50

 

Puntarelle Salad White Mushrooms, Artichokes, Celery, Pecorino and Aceto Vivo    11.00

 

Endive, Treviso and Fuji Apple Salad with Citrus-Ginger Vinaigrette    12.00

Caesar Salad    11.00

 

P A S T E   E   R I S O T T O

 

Risotto with Braised Chicken, Pomegranate and Taleggio    23.00

 

Mezzaluna Ravioli Filled with Porcini Mushroom, Spinach and Potato    20.00

 

Gnocchi with Caggiano Sausage, Broccoli Rabe and Pecorino    19.00

 

Riccia with Saffron    24.00

 

Prawns, Monterey Calamari, Sundried Tomatoes, Arugula and Calabrian Chili

 

Tagliatelle with Classic Emilian Meat Sauce    17.50

 

S E C O N D I   P I A T T I

 

Rhode Island Monkfish in Umido    29.00

Almonds, Tomato and White Wine

 

Organic Game Hen from the Wood Oven    26.00

Grapes in White Wine with Roasted Potatoes

 

Grilled Niman Ranch Pork Rib Chop    32.00

Braised Endive, Apples, Walnuts and a Granny Smith Apple Reduction

 

Wood Oven Roasted Tagliata of Lamb    36.00

Cranberry Beans, Olives and Artichoke Gratinato

 

Grilled Painted Hills Rib Eye Steak    39.00

Blue Lake Green Beans and Sauteed Porcini Mushrooms

 

 

Helios    12.00

Prima’s twist on the Greyhound, this refreshing cocktail is made with Beefeater 24, fresh Grapefruit, and a touch of Elderflower. It’s like a Sunday morning.

 

Persephone    11.00

Named for a Roman Goddess of the Spring, this Cocktail blends Ketel One Vodka, Pomegranate, and Fresh Lemon. Finished with Prosecco.

 

Molto Maita'i    13.00

Prima’s twist on Trader Vic’s classic 1944 recipe, this tropical delight consists of

10 Cane, Ron Zacapa, Rum Raisin Curacao, Grand Marnier and Lime.

Umbrella not included.

 

Fiore    11.00

This Aromatic Libation is made from Absolut Berri Acai, Fresh Mint, Elderflower and Lime.

 

Whiskey Blossom    14.00

Wylie Howell Unaged Corn Whiskey, Walnut Creek Local Honey and Lillet White.

The Bartender recommends  one per customer.

 

Bella    11.00

Hangar 1 Spiced Pear Vodka, Citrus, Cane Sugar & Prosecco. Not Only Is It Beauty in Italian, It’s Beauty in a Glass Too.

 

Classic Martini    11.00

Wintson Churchill, FDR, Ernest Hemingway and Cary Grant all felt that this drink was the perfect stress reliever. We are inclined to agree. Your choice of Beefeater 24 Gin or Grey Goose Vodka.

 

Negroni    11.00

Plymouth Gin, Cinzano Sweet Vermouth, and Campari with a touch of Fresh Orange. Almost a century old, and still regarded as one of the most important aperitivi in Italian Culinaria.

 

Manhattan “Antica”    11.00

Makers Mark Bourbon, Carpano Antica Formula, Whiskey Barrel Aged Bitters & Amarena

 

Vieux Carre    14.00

Named for the French Quarter, this classic was invented in 1938 by Walter Bergeron of the Hotel Monteleone, and marries Bulleit Rye, Remy Martin VSOP, Carpano Antica Formula and a touch of Benedictine.

 

French 75    13.00

Borrowed from Harry MacElhone of the renowned Harry’s New York Bar, this elegant libation combines Nolet’s Silver Gin, Fresh Lemon, Sugar and Champagne, and is said to pack a punch like the French 75mm Howitzer that it’s named for.

 

Blood and Sand    12.00

Glenrothes Select Reserve Scotch, Cherry Herring, Sweet Vermouth and Orange Juice complete this 1922 classic from the Savoy Cocktail Book.

 

Aviation    11.00

Plymouth Gin, Luxardo Maraschino, Crème de Violette and Lemon Juice; Hugo Ensslin’s orginal recipe from 1916.

 

Police Gazette    13.00

Adapted from a recipe found in the 1901 version of The New Police Bartender’s Guide, this robust concoction blends Maker’s 46, Lillet White, Luxardo Maraschino and Curacao.

 

Aphrodite    11.00

Absolut Wild Tea, Blackcurrant Syrup & Fresh Lime Juice combine to make this drink as beautiful as its namesake;  The Goddess of Love.

 

Tiramisu    8.00

 

Crostata with Berries, Vanilla Cream and Saba    8.50

 

Chocolate Budino Almond Cestino and Moscato Poached Pear    9.00

 

Chocolate Sformato with Vanilla Bean Gelato    9.50

 

Hazelnut Profiterole with Coffee Cream Inglese    8.50

 

Cheesecake with Local Peaches    8.50

 

Assorted Cookies    6.00

 

Gelati e Sorbetti    6.00

 

Artisan Cheeses Each Selection    6.50

Fourme d’Ambert, Mild Cow’s Milk Blue, Auvergne, France

Pierre Robert, Cow’s Milk, Seine-Et-Marne, France

Pecorino Stagionato, Sheep’s Milk, Toscana, Italy

 

Mighty Leaf Loose Leaf Tea served with Organic Honey    4.50