• 
• 

First opening its doors on Feb. 3, Huntington Prime is a new venture for owner/chef Michael Bowe, a graduate of Marshall University.

Bowe has a wealth of culinary experience, learning his trade in Louisville before opening his own small restaurant in Indiana and later working as the head chef at Tri-State Racetrack. He was later certified by the American Culinary Federation after studying at the Culinary Institute of America.

"This is the first restaurant I've opened on my dime, so to speak," Bowe said. "... I chose this location because this building ... had a lot of character. I knew that 4th Avenue needed a revamp. Third Avenue had been fixed with a ton of nice new locations and I knew that 4th Avenue needed some new businesses. I knew that putting the restaurant downtown would help the street here, and I hope other businesses would follow. I knew we needed another nice restaurant in Huntington, and doing local food with a good presentation would be a key to success here. Our theme is to keep things simple, local and comfortable."

The restaurant serves an assortment of dishes with a local flare to them such as the Wilson Mills Rainbow Trout ($19.50) which is fished near Bluefield, W.Va. Another fresh taste is the Gardner's Farm Lamb Shank from Waverly, W.Va., for $25.50.

Bowe believes that fresh, sustainable, local ingredients will be one of the keys to the restaurant's success.

"My chef de cuisine Bruno Young and I have been working tirelessly to find local, sustainable foods in West Virginia that could support a restaurant," Bowe said. "We found farmers who can produce enough items for us to sustain us as we sustain their business. In the spring and summer months we are hoping to have local produce and some local vegetarian dishes on the menu."

The restaurant also offers an extensive wine menu and a different locally made cake or pie each day.

The lunch menu offers a variety of sandwiches selling for $8.50. Customers can enjoy a black & tan beer-battered fish sandwich, an open-faced beef brisket, a five cheese grilled cheese or a char-grilled burger. All are served on fresh homemade bread.

The restaurant also has its own stone hearth oven, which is used to make pizzas for $10 to $11.50. Chef Bowe's signature pizza features boursin cheese, provolone, seared tenderloin, locally made sausage, tomatoes, sauce and is finished with fresh oregano and olive oil.

At the center of the restaurant is its artisan bread, soup and salad bar, which offers two types of salad, two types of soups and an assortment of breads each day. A cheese tray is added to the bar during dinner service. Every day the restaurant offers its signature cheese and ale soup, made with Yuengling. The artisan bar can be added to any lunch item for $3 or dinner for $4. Customers can enjoy the bar as a primary meal for $8.50 at lunch and $9.50 at dinner.

Huntington Prime is located at 910 4th Ave. It is open for lunch from 11 a.m. until 3 p.m. Monday through Friday, and is open for dinner from 5 to 10 p.m. From Tuesday through Thursday.

On Friday and Saturday evenings the dinner hours are from 5 p.m. to midnight. Cash and all major credit/debit cards are accepted at this time. For catering or more information, customers can call 304-697-1113.

Paul Sebert/For The Herald-Dispatch

Huntington Prime opened last month and tries to create its meals from local ingredients. The artisan bar, featuring salad and soups, is offered every day.

Paul Sebert/For The Herald-Dispatch

Michael Bowe, owner/chef of Huntington Prime, opened the restaurant last month.