A trio of creative chefs are using creativity on top of mastery of authentic and modern Italian cooking to beautifully presented meals in a luxe yet welcoming atmosphere at Prima Italia. Their thoughtfully selected menu is availing of locally-sourced ingredients and their high culinary standards.

As spring unfurls, the three chefs of downtown Fort Smith’s Prima Italia will be selecting from the bounty of the nearby Farmers Market. Fresh, locally sourced ingredients inspire their creativity, and their first seasonal menu change will arrive with early, tender vegetables. Flavorful herbs are growing now in the restaurant’s sunny courtyard flowerbeds, steps away from the kitchen.

The full-service Italian restaurant opened In November at 720 Garrison Avenue and has been well-received. Diners have embraced its carefully crafted, made-daily pastas and a selection of classic Italian cuisine from antipasti to pasta, chicken and veal, or seafood and Prime Angus steak entrees. Prima Italia has already received a 2023 “Diners Choice” award from the diner-rated OpenTable.com online reservations website.

The current, inaugural menu showcases the restaurant’s mastery of authentic Italian mainstays – handmade pastas carefully crafted to a purpose, which is carry or absorb hearty or delicate sauces such as marinara, olive oils or creamy butter or distinctive cheeses; or perhaps lemon or brandy or of course, flavorful, long-simmered tomato sugo (sauce). The menu also reveals the contemporary creativity of its team of three chefs, who adapt seasonally to offer the freshest ingredients available.

“The spring menu will be lighter, with more vegetables,” explained Chef John Hankins, the senior of the three, who was educated at the American Culinary Federation in Florida. Among other places, Hankins cooked at prestigious Sawgrass Country Club, a host of PGA golf tournaments before returning to Arkansas.

As a teen working in his family’s Italian restaurant dynasty, Taliano’s, chef Josh Cobb received his ‘boot camp’ kitchen training under Hankins. Cobb later found cooking had become his passion and took Le Cordon Bleu professional certification in Dallas, TX.

Culinary education includes the full scope of the cooking arts, which is why chef Olena (Ah-lone-ah) Katrich can whip up a beautiful, cream-topped Pavlova cake or many other specialty desserts. She was formally trained in Ukraine. Prima Italia will offer an expertly prepared French or Italian five-course menu with wine pairings from time to time. All three chefs have a range that is both classic and innovative, although she identifies a simple premise: “We want our customers to have the best foods,” she explained.

This quest for the finest includes using only organic “Happy Eggs,” sourced from Rogers, Ark. They were recommended by Katrich’s son, a professional chef at Lincoln Center in New York City. These eggs produced in our region are chosen by many Michelin-starred restaurants, nationwide.

Prima Italia also concentrates on the best dining atmosphere. The dining room, bar, courtyard and décor were designed with particular care by Brandon Weeks, with understated but luxurious opulence from the gold-flecked, earthy umber wallcovering down to the specifically aligned dining room layout, which cozily seats up to 77 while providing privacy at each table. Inside, the ambiance is warm and intimate while the eye is led through the glass-doored wall to outdoor tables, shaded by colorful umbrellas or lighted by strings of glowing bulbs at night. High walls screen it away from the street. The restaurant has two private rooms for up to 12 or for 15, said Zac Scarborough, general manager. Customers have commented that the menu, excellent service and atmosphere transport them into relaxation.

An attentive and personable waitstaff enjoys engaging patrons with selections from the cocktail and dining menus and are skilled at suggesting wine pairings from the extensive wine menu to enhance each meal. Frequently, the chefs circulate among the tables to meet diners and ask for their responses. Every member of the crew is devoted to giving their diners a wonderful experience.

“We have had people say; We can’t believe this is Fort Smith,” said Scarborough. And in analyzing their receipts, they have found that a great portion of their diners are from out of town. Even so, a core of frequent customers, local, are making it “their” place and bonding with their favorite servers.

An outstanding Sunday brunch is attracting returning diners and will be changing from buffet to a la carte service in spring. Expect such choices as “happy” Eggs Benedict and Eggs Florentine with sumptuous sauces, delicate crepes and seasonal, locally-grown fresh fruit-topped waffles. Mimosas and breakfast cocktails enhance the leisurely pleasures of brunch.The patio is pet-friendly, which many customers enjoy.

Reservations are recommended. Hours are 5-9 p.m. Wed-Saturday and 10 a.m.-2 p.m. brunch, Sunday.