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Harbor Club Re-Opens In ‘Prime’ Fashion 

Kurt Bohlsen describes the features and décor of the Harborview Ballroom at the Harbor Club at Prime.

With their latest addition to an already formidable portfolio, the Bohlsen Restaurant Group is looking to the bring the best of their cuisine from Prime: An American Kitchen and Bar to catering clients next door.

Along with elected officials, the Huntington Township Chamber of Commerce officially welcomed the Harbor Club at Prime to town as they cut the ribbon on the revamped catering facility Wednesday. The Harbor Club, next door to Prime, is the group’s seventh restaurant property.

“In the Prime fashion, we look forward to great, great opportunities for people,” Supervisor Frank Petrone said. “It’s a great location, a great venue, and you guys do a great, great job.”

The Bohlsen Restaurant Group bought the Harbor Club a little over a year ago and began working on the property while they were in contract to buy the catering hall. LED lighting throughout the building offers guests an opportunity to illuminate the rooms in a spectrum of colors.

Michael Bohlsen said the family has been interested in the Harbor Club since they opened Prime next door in 2006.

“This is a premier property… We were always very excited for the opportunity,” he said.  “We’ve worked hard to create a very reputable business next door, and we’re going to take that same quality and apply it to a banquet facility.”

The venue is designed to accommodate as many as 350 guests throughout 13,000 square feet. The Harborview Ballroom seats up to 350 on the first floor, while a second-story deck can accommodate 200. Their Sunset Loft can hold 175.

The second-story deck is a personal favorite of Bohlsen, and the venue, he explained, is designed with versatility in mind.

“It’s very contemporary, it’s very clean. It allows people to use it as a canvas to change it any way they like,” he said.

The Harbor Club at Prime, which opened in September, shares chefs, staff and cuisine with Prime next door. Not only does that create economies of scale, it also allows them to “serve the quality that we serve at Prime in a catering environment,” Bohlsen said.

“Generally speaking, most people lower their expectations as the groups get larger,” Bohlsen said. “We’re working very hard to make sure you don’t have to do that.”

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