Southern Indiana Living

MAR-APR 2018

Southern Indiana Living magazine is the exclusive publication of the region, offering readers a wide range of coverage on the people, places and events that make our area unlike any other. In SIL readers will find beautiful photography, encouraging s

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A display case at the entrance of the pharmacy highlights its 86-year history. Mar/Apr 2018 • 33 " Stand by Me," "Time of the Season," "Dream a LiĴle Dream of Me," and "The Sound of Silence" are just a few of the songs you'll hear when you walk into Portage House in Jefferson- ville. You'll see walls of art by local artists, walk past unique light fixtures and — if you happen to be seated on the second floor — see a beautiful view of the river. If the nostalgic music and eclectic at- mosphere isn't enough to entice you, just wait until you see the food. Since opening in October 2016, Por- tage House has been striving to be the relaxed, friendly and welcoming place to eat, drink and socialize in Southern Indi- ana. "We want to be some place comfort- able," said chef Zach Henderson. "People come and get really good food, really good cocktails and relax with a gorgeous view." Henderson took over as chef in January after working at El Camino and Decca in Louisville. Paul Skulas was Por- tage House's previous chef and remains a co-owner along with Floyd Denton and the DOERS Restaurant Group. Skulas said he wanted to open Por- tage House because he saw how much Jef- fersonville was growing. The restaurant building used to be a home, and Skulas said it took about a year and a half of work to get the doors open. Waiter Andrew Thomas Wadsworth said one of the neat things about working there is hearing patrons' stories. He said one woman came in who had lived in the building when it was a house from 1964 to 1968. "She brought photos and the man that was with her — they had actually dated back in high school around that same time," Wadsworth said. Unique stories play into the atmo- sphere and overall welcoming environ- ment of Portage House. Skulas plans to remain co-owner while opening another restaurant in Lou- isville, which will focus more on his back- ground, including time in Alabama and Mississippi. "Something that will embrace my time in the South," he said. "Expect crack- lins, boudin, gumbo and smothered pork chops." Skulas said that what makes Portage House unique to the community is that its operators have always strived to be them- selves and focus on food that is made with passion and love — a theme Henderson plans to continue. "I always joke about Sabor de Amor — you taste the love here," he said. Since opening in October 2016, Portage House has been striving to be the relaxed, friendly and welcoming place to eat, drink and socialize in Southern Indiana.

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