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Primo's d'Italia — the key is made-from-scratch food

By Dave Cathey Modified: July 13, 2010 at 1:03 pm •  Published: March 25, 2010

YUKON — After 20 years working in other people's restaurants, mostly of the Italian variety, Jeff Havern decided it was time to come home and open his own.

Havern, who's worked from Providence, R.I., to Denver, returned to his Canadian County roots and opened Primo's d'Italia at Interstate 40 and Garth Brooks Boulevard in 2001.

Under the direction of sommelier Chris Sadler and executive chefs Michael Paske and Adam McNeely, the successful trio dishes up Italian cuisine and premium wines. Havern said the key is making things from scratch.

"We could be more profitable by serving frozen meatballs and vacuum-sealed lasagna, but it wouldn't be our own," he said.

Havern said Primo's makes all its own sauces, breads and desserts.

The 5,000-square-foot space features art by Italian sculptor Maurao Posabon.

Primo's also offers choice cuts of steak, chicken entrees, daily fish and soup specials, delivery options for business or group lunches, catering and an early-bird menu that comes with free spumoni.

Brunch is served until 2 p.m. Saturdays and Sundays, featuring steak and eggs, breakfast pizza and Stromboli Benedict.

Primo's success is proof this city known for Czech Hall and Garth Brooks is more than kolaches and cabbage when it comes to food.

Business was so good, Havern opened a second location in Midwest City and a third in south Oklahoma City in 2007.

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