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Jacob Mendros

@jaycub92

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Executive Chef @primabos
Best of Boston - 2024/2025
#39 Top 50 Restaurants In Boston - 2024/2025
Star Chef - Rising Stars Nominee
Pasta & Pups

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Fall Menu Pasta R&D!

Ravioli Nera e Gialla
lobster, spinach & ricotta filled ravioli in squid & and egg yolk doughs, lobster sugo with calabrian chili & cherry tomato, loads of soft herbs

Tagliatelle al Ragù Bianco
a white, tomato-less bolognese of braised veal cheek, ground pork, marsala & matsutake mushrooms with fancy parmigiana & hand cut egg noodles

Manicotti al Granchio Reale
king crab, mascarpone, mozzarella & arugula stuffed manicotti tubes, baked with besciamella & served over a cherry tomato arrabbiata with butter poached crab leg medallions garnish

#andrewmaureen&drewdon'thaveIG taken in Prima Boston by @jaycub92

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12 days ago

Second annual Tuna Dinner is wrapped!

My favorite Prima event of the Summer, snuck her in just under a week before the first day of Autumn.

The Lamb & Tuna Fish (shouts out Big Daddy) and Arancini might be two of my favorite dishes we've ever done, but it really is all about that Secondi.

Beef v.s. Reef; ribeye cuts of Brandt beef & bluefin chutoro, both cooked like prime rib and bathed in an au jus of porcini as well as bones from both animals. Served with wild mushroom, pole beans, braised cabbage & a gremolata of late summer fruit.

1 luv. taken in Prima Boston by @jaycub92

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21 days ago

Anything helps. Nicest guy and family in the world. A rock for the team @primabos and my brother. Get this boy home and help loved ones. #freebruno #fuckice by @jaycub92

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a month ago

It’s always legendary when we collab @jaycub92 by @jaycub92

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a month ago

Bottom Loin Carpaccio
citrus brodetto, calabrian chili, cracked olive, lemon balm

We took our most recent bluefin tuna and cleaned the bones, sinew & skin from it and then rolled it up into a nice tight tube, then shaved it thin so we get a sort of porterhouse inspired carpaccio where you can experience each and every desired cut, from the fatty belly to the chutoro to the lean akami.

It's dressed in a broken vinaigrette of citrus, verjus, ginger, colatura, juices from preserved chili & peppery sicilian olive oil then topped with shaved olives, thyme, fennel pollen, caper, crispy shallot, lemon balm & pine nut crema. taken in Prima Boston by @jaycub92

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2 months ago

Heat wave specials!

100 day aged strip loin with sweet corn, grilled gold bud peach, black garlic sugo & opal basil

(the dry aged red meat flavor with sweet corn & black garlic is a combo I revisit every summer, especially nice when paired with peak summer fruits)

40 month aged white gold parmigiana reggiano,
600 day bone in prosciutto, truffle honey & aged balsamic

(this cheese will make you think you know absolutely nothing about parmigiana reggiano) by @jaycub92

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3 months ago

Acqua Pazza, we back baby.

Our first striper of the season, head on red shrimp, a brodetto made from tomato, lobster & morel mushroom and finally all sorts of late spring/early summer vegetables. This is my favorite fish dish that we rotate in & out at Prima, highlighting for me the importance of a simple but well timed cook on not only the seafood but the veggies themselves. Shouts out to @marisolbrad as always for the shrimpy plug.

Come get your triple protein on, and we'll see ya in a week for Nantucket. taken in Prima Boston by @jaycub92

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4 months ago

Chef Jacob Mendros @jaycub92 of Prima @primabos stopped by Boston Provisions Market and picked up some great finds. Here’s what he got:

• Tarragon Dijon mustard
• Butter
• Finishing salt
• 125 g of Royal Belgian Osetra caviar
• Scallops
• Halibut
• Sweet Italian Sausage
• Hot Italian Sausage
• Double bone, skin-on Berkshire pork chop
• Denver steak

#seaportboston #bostonfoodies by @jaycub92

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5 months ago

Sappori di un Martini
(flavors of a martini)

Fresh hand cut chitarra pasta is served in a salty, briney, acidic butter sauce with wild wood sorrel, sorrento lemon, pepperoncini and an assortment of spring allium that we caramelized in dry vermouth. The goal was to touch on the flavors you could add to any form of your preferred martini (a twist, dry, dirty, etc.), then finally we top it with fried olives that we stuffed with foie gras & cream cheese.

Available the next several days, highly advise you put caviar on it. taken in Prima Boston by @jaycub92

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6 months ago

Spring Menu brought us a bunch of firsts for the Prima menu!

Pressed Tuna, Half Chickens, Wagyu Beefs in and out side of pasta (@westholme short rib & striploin!), and the first big bevy additions from our friend @brynnkoo

If you think these are all purrty, just you wait until summer. taken in Prima Boston by @jaycub92

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7 months ago

Linguine alla Puttanesca in Bianca
poached cod, fennel, sicilian anchovy & prosecco

A cleaner version of the quintessential seafood pasta, sans tomato. We caramelize fennel & garlic lightly in olive oil and fry some soft herbs, then deglaze with prosecco and build a bright butter sauce with a touch of lemon, colatura & pecorino. Loaded with delicate cod loin that we have gently poached in fruity olive oil with aromatics as well as the foundation of a classic puttanesca; capers, olives & high quality anchovy.

Come & get her. taken in Prima Boston by @jaycub92

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8 months ago

Come behind the scenes with us to kick off the new year & go on LIVE TV in honor of National Spaghetti Day 🍝 thank you @annacmeiler for having us on! 📺 #boston #pastalavista #freshpasta #primaitaliansteakhouse #charlestown taken in WBZ / CBS News Boston by @jaycub92

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9 months ago