Q and A

Q&A with chef Alejandro Briceño

How did you decide what would be on the dessert menu?

How did we decide? Whatever tastes good–pretty much just finding good and simple ingredients.

I’ve heard a lot about a sorbet that uses Cap’N Crunch ice cream. Can you tell me more about it?

It’s a mix of flavors with sorbet and homemade gelato. We just play around with flavors…

Is that everyone’s favorite so far?

Yeah, I think it has a little more of a surprise factor, like “Oooh.” I don’t know if it’s my favorite, but it’s pretty good ice cream.

The prices seem very reasonable for the quality food…

We want to make it accessible to everyone. We want people to see the value of the food and the quality and the technique and the amount of work that goes into it.

Are you trying to keep the menu authentic to Italian food?

We do have a really good understanding of what traditional is, and I think anybody who cooks as a profession should have a full understanding of traditional, but we create from there.

You’ve also made pizzas at V-Lounge. Would you say you like the pizza here [at Prima] better?

They’re different pizzas. They are really similar, but also really different. We make the dough by hand at V-Lounge, and here we use a spiral mixer. If I had to pick, I would say here. I feel like I’m talking shit about V-Lounge (laughs).

And it’s BYOB for now too, right? Is there a corkage fee?

Yeah, its five dollars for one time. We had our first hearing already [with the liquor commission], so mid-November well have our liquor license.