A Part of Huntington’s Heritage
By Susan Hahn
HQ 44 | SPRING 2002
When you step into Heritage Station Restaurant, its rich history is pervasive throughout the establishment. The old B&O train station was converted into a restaurant in 1978, preserving a treasure trove of Huntington history. From original memorabilia such as the Fairbanks scale in the old baggage room to the model G gauge train that chugs though the main rooms of the restaurant, there is an ambiance that celebrates the history of the train station while providing the amenities that make an establishment truly unique.
Creating ambiance is key to owners Matt and Clara Austin. They are always researching new trends in atmosphere, food, drink and entertainment to provide their customers with a unique, ever-changing experience. To that end, they recently added a martini bar with over 100 different martinis with various types of olives and onions to choose from when making a martini selection.
“People are incredibly excited,” Matt says. “The concept was in the works for eight months.” The martini bar is becoming such an integral element of the restaurant that it is reflected in the new name and logo, Heritage Station Restaurant & Martini Bar.
When the Austin’s purchased the restaurant in December 1999, they spent a lot of time on menu development. The food and wine menus continue to evolve so there is something on the menu that will appeal to anyone who comes through the door. “We wanted to create an eclectic type of atmosphere,”
Matt says, “You can come in here wearing blue jeans or come in from the river wearing swimming trunks and have a hamburger in the cafe. Or, you can wear a ball gown or tuxedo and either way you’re going to feel comfortable in this restaurant.
“We use premium products from top to bottom from our hamburgers to. our filet mignon. Our steaks are never frozen. We have a butcher who cuts them fresh. If you want premium dishes, the Sterling filet that we carry is one of the best premium filets on the market.” Over the years, the station has been best known for their burgers, panini sandwiches, homemade quiche and filet mignon. Entertainment is another area that continues to evolve at Heritage Station. Most holidays are celebrated with a few extras to make the customers feel special. Their wine tasting parties are becoming so popular that sometimes tickets sell out weeks before the event. Another event that is in the works is a “Grape Juice and Jive Night.” Once a month, on a Friday night starting at 9:30 p.m., there will be two bands playing different types of music on opposite sides of the restaurant and people can go back and forth between the two venues.
“It will be another one of our classic Heritage events that gives our customer base something to look forward to.” Even though Matt won’t elaborate, he says there are other events in the works for the summer months that will utilize the patio and the cafe.
“People come in here now and look for the changes because they know we are changing like the wind,” Matt says. “I think that makes it exciting for both the staff and for the customers. We don’t just serve our customers, we become friends with a lot of them. They’ll say ‘we really like this or, Matt, you need to do it this way.’ It’s great to have that type of feedback because it drives our change.
“We are always trying to figure out ways to make things better,” Matt notes. “I don’t care what you do, there is always room for improvement — that is kind of our philosophy around here.”
Chef John Butcher offers this Heritage Station favorite for the readers of the Huntington Quarterly …
Cornmeal Crusted Catfish with Crabmeat Compote
Two 6 to 8 oz. catfish filets
¼ tsp. black pepper
¼ tsp. salt
¼ tsp. thyme
½ cup flour
½ cup cornmeal
4 eggs
¼ cup olive oil
Crabmeat Compote
3 oz. flaked crabmeat
¼ cup fine diced onion
¼ cup diced tomatoes
¼ cup diced green and red peppers
1 cup heavy cream
Mix flour, pepper, salt and thyme. Dip catfish filets in flour mixture. Beat eggs together in separate bowl. Dip floured filets into egg wash and press catfish into cornmeal mixture, pressing firmly on both sides to ensure cornmeal adheres to filets.
In a skillet, heat olive oil to high temperature. Pan fry catfish to golden brown on both sides (approximately two to three minutes for each side).
Remove filets from the oil and place the onions, tomatoes and pepper mixture into skillet. Sauté for 30 seconds, then add crabmeat and heavy cream. Reduce heat and allow sauce to cook down and thicken slightly. Spread sauce evenly across the catfish filets. Serve with rice or potatoes and a fresh vegetable.
