One year ago, Joseph and Tiffany Evans took over Prime on 4th in Huntington. The husband and wife co-owners are gearing up to celebrate their one-year anniversary in managing the restaurant this July. To commemorate the event, the restaurant will be offering a new summer menu, which will be introduced July 2. The small restaurant prides itself on seasonal ingredients, using local suppliers when possible.

"My wife, Tiffany, and I both moved to Pittsburgh to attend culinary school," said Joseph Evans. "I moved from Greenup, Kentucky, and she moved from Buffalo, New York. We started school at the same time and met there. We spent like six years training before we moved back here. We came back here to open up a place and ended up working here to try and get our names established in town. We eventually ended up working a deal out with the prior owner. We change our menu four times a year. We try to flow with what is in season or what is out. Not just on trends but also on seasonal fruits and vegetables. We have our own garden that we work with our bartender on. We grow our own micro-greens, mint and basil. We have chickens, which we get eggs from."

The restaurant also offers a full-service bar including a wine list, a list of bourbons and a small selection of regional craft beers. A new cocktail menu will be introduced as well.

"I also work with Grow Huntington on edible flowers and some small stuff. I also work with Fuller Produce on locally grown stuff. I change the ingredients so I can use local stuff whenever possible," he said.

One item that will remain on their menu is their famous meatloaf, which has been featured on Food Network's website. The meatloaf comes with whipped Yukon gold potatoes, crispy Brussels sprouts, onion rings and a house-made barbecue sauce. The dish sells for $18.

"When going with the seasons, you have to accommodate how heavy the dishes are. In the winter, you want a Beef Wellington or a Stuffed Quail. For summer the dishes will be a lot lighter," Evans said.

"We will be doing more seafood. We have oysters on the half-shell coming in, we will have fire-roasted oysters, there will be crab-cakes and we will be replacing the Beef Wellington into a Beef Oscar with crab meat," Evans said. "We're taking away the pasta for awhile and are bringing back half-roasted chicken. We will be doing a new Caprese salad with local ingredients that will be very nice. We will be doing chocolate covered strawberries and a cheesecake mousse for dessert."

Prime on 4th is located at 910 4th Ave. Suite 100 next to the West Virginia Building across the street from the Keith-Albee. It is open from 5-10 p.m. Mondays through Thursdays, 5-11 p.m. Fridays and Saturdays and closed on Sundays. Cash and credit cards are accepted. For private bookings or more information, call 681-204-3247. You can follow them on Facebook at https://www.facebook.com/Primeon4th/.

NAME: Prime on 4th

TYPE OF FOOD: Fine dining

ADDRESS: 910 4th Ave., #100

HOURS: 5-10 p.m. Mondays through Thursday, 5-11 p.m. Fridays and Saturdays and closed on Sundays

PHONE NUMBER: 681-204-3247

PAYMENTS ACCEPTED: Cash and all major credit cards

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