PRIME: “Very good” said Joanne Starkey in her review of Prime (117 New York Ave, Huntington, 631 385-1515, www.restaurantprime.com) in the December 24 Long Island Section of the NY Times. The talented tongue of Ms. Starkey has provided the breath of life (or kiss of death) to many of the fine island eateries. We usually agree with her polished palette. This time she had a number of slight criticisms of the incredible new food palace at the site where Coco’s previously lived. Now, we were there for a pre-opening party and what a party it was. The food, service, ambiance and warmth all reached as high a mark as one can find on Long Island. We have yet to experience a “normal” dinner at Prime, if one can have a “normal” experience at this way above “normal” food palace. We were waiting for a respectable shakeout period where the imperfections are dealt with by talented management – they’ve barely been open two months. In any event the Times review makes it sound marvelous but not quite “excellent.” We thought it better then that. We’ll go back and let you know if our first impression was accurate.

WILD FIN: (368 New York Ave, 549-5757) Friday night Happy Hour 4-7p.m. with free buffet. Live band 5 p.m.-8 p.m. & 10 p.m.-1 a.m.
ALISON: Was out east for Christmas Eve and had dinner at Alison’s (95 School St, Bridgehampton, 631-537-710, alisonrestaurant.com). Met delightful proprietor Alison Becker Hurt whose former successes include: Alison On Dominick Street in Manhattan and Alison By The Beach in Sagaponack. The beautiful restaurant offered a limited Christmas Eve menu, yet it was diverse and exciting. Three of the four in my party rated their entrée as good as it gets and we had scallops, duck and lamb. We were not surprised at the superb food quality when we found out that Alison’s Executive Chef is none other than Robert Gurvich, the same master who conceived the original menu at Four Food Studio and Cocktail Salon in Melville. A student of Daniel Bouilard, Gurvich has been Alison’s Executive Chef in each of her restaurants. His career started working for an unknown Emeril Lagasse at New Orleans Commander’s Palace. With Gurvich’s influence, “Four” is moving to number one on our list of must trys.

HAVE A HEART: John Tunney, III, Huntington’s Restaurateur extraordinaire of Blue Honu, Besito and American Burger Company, is the honoree at the Harrison’s Heart Foundation gala ball on Friday February 2 at the Crest Hollow Country Club – cocktails at 6:30 p.m. The Centerport-based foundation funds research investigating the probable genetic causes of congenital heart disease. $200 per person; info 631-549-0359. Tunney’s second Besito (the first is on New York Avenue in Huntington Village) at 1500 Northern Blvd Roslyn will be open for business this month. Congratulations John.

BEDLAM STREET BABY: Jonathan Passman, owner and chef of “Bedlam Street Fish and Clam Company” the seafood oasis on Main Street in Cold Spring Harbor is the proud daddy of a brand new baby – we haven’t yet heard what flavor. He and his wife Nicole celebrated and closed the restaurant. We went hungry. Congrats to Nicole and Jonathan.

STARBUCKS’ HEART: What more can you ask than your friendly local coffeehouse offers a cup a Joe (or some other exotic beverage), a smile and a trans-fat-free muffin? The national chain that has swept the nation and anchors Huntington Village on the Main and Wall street corner has gone trans-fat free. Following in the food revolution started by NYC Mayor Michael Bloomberg who banned those artery clogging devils from the Big Apple, Starbucks is following suit with their menu. Stop by Starbucks in the Village and have fun, eat safe, say hi to Chris and try a Cinnamon Dolce Latte.

SUPER STIX: Cheese is the number one source of saturated fat in our diets?  Not only are high fat diets a problem for adults, but many parents are now seeking out healthier food options for their children. Health-conscious parents now have a new option when looking for a better, convenient, stick-style snack for their kids.  Galaxy Nutritional Foods the leading maker of popular cheese alternatives, including Veggie and other brands, has introduced individually wrapped mozzarella flavor snack sticks. Super Stix™ have all of the taste and nutrition, but none of the saturated fat or cholesterol of string cheese. Super Stix have no “bad” fats (0g trans and saturated fat), comparable calcium and protein, and more vitamins when compared with most dairy snack cheeses.  Super Stix are also lactose free. But these healthy snacks, according to the stick producer, aren’t just for kids.  Info: www.galaxyfoods.com.

ORGANIC ACQUISITION: Melville based Hain Celestial Group, a leading natural and organic food company, has acquired the assets of Haldane Foods Limited and its meat-free and non-dairy beverage business based in the United Kingdom. With a heritage of over 100 years, Haldane brings a wealth of experience and know-how to the healthy foods sector. Hain looks to Haldane’s experience with Soya-based products to help enhance its growth. Hain’s present product lines include: Celestial Seasonings, Terra Chips, Garden of Eatin’, WestSoy, Spectrum Naturals, Spectrum Essentials, Walnut Acres Organic, Rice Dream, Soy Dream, Ethnic Gourmet, Linda McCartney. Check them out at www.hain-celestial.com.

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