Chris Prince is a veteran of the restaurant industry. In a business where employees tend to come and go, Primavista's executive chef is in his second decade at the Price Hill restaurant. After graduating from the Culinary Institute of America, Prince got a job as a line cook at Primavista, then a relatively new addition to the Cincinnati restaurant scene, and hasn't left.

"When I got here, it was pretty much already broken in, and everyone knew their role and I jumped into it. No messing around. Professional," Prince says.

That strict professionalism is found in a restaurant that features Italian staples that keep die-hard foodies coming back for more and a breathtaking view of the city.

"There's things that people expect," says Prince, "Veal is a traditional angle, and seafood is very Italian. "

But his conventional approach doesn't mean he's afraid to spice up the menu.

"We have a variety of weekly specials that take advantage of seasonal ingredients. We get to use things that definitely aren't available year-round," Prince says of his "Chef Specials" menu. Many of these specials feature fresh fish, particularly in the summer. The longtime chef also enjoys taking traditional ingredients and combining them in different ways. "It's a little less mainstream, a little less expected," he says. And Prince puts this inventive spirit right into the hands of his patrons with customizable pizzas and pastas.

The dinner menu at Primavista is full of interesting innovations like spicy pasta and several flavors of gelato, but the chef maintains that no dish compares to the classic spaghetti and meatballs ($17.99). "I've never been anywhere else and had anything as good as that," says Prince. The dish includes Primavista's tomato-basil sauce and veal meatballs, a specialty of the restaurant. "It sounds pretty plain," he says, "but it's delicious."