July 11, 2020 at 3:40 a.m.
New courses
Restaurant opening at Portland Golf Club will focus menu on southern-style offerings
New courses
Alligator. Crab cakes. Whiskey peach cobbler.
Portland will soon have it all.
By the end of the summer, New Orleans native Chris Smith and Barb Monroe, Muncie, are looking to open a new restaurant, T’opher’s Place, at the Portland Golf Club at 124 W. 200 South, Portland.
“I wanted to bring my taste of cuisine up here,” said Smith, who will be opening the second edition of his Winchester’s restaurant by the same name before the end of the summer.
The restaurant will boast a bar, outdoor dining area and a banquet hall that will be available for private rentals. Golf club members will receive a discount at the restaurant, but customers do not have to be a member to enjoy the restaurant’s southern-style cuisine.
Smith and Monroe have been renovating the venue, which hasn’t seen much action since Shanker’s Bar and Grill closed its operations there a few years ago. They met with club owner Daniel Carr this year to discuss the possibility of opening a new restaurant at the golf course.
They instantly fell in love with the venue, Smith said.
“It’s a beautiful place,” she said, adding that the larger kitchen area will allow him to cook more dishes than his Winchester location.
Smith said the restaurant is targeting an opening date of Sept. 1 and will have a soft opening before its grand opening.
At 100% capacity, Smith estimates the restaurant could serve around 100 at a time. Its bar could seat around eight, he said.
The restaurant will also feature live bands and a karaoke night, Smith said.
The biggest task while renovating the venue has been overhauling the outdoor dining area, Smith said, which will soon have umbrella tables and coolers for beer.
Other dishes on the menu for T’opher’s Place include crawfish, catfish and various shrimp offerings.
Each meal is made from scratch and sandwiches are hand cut. Po’boy will be served on French bread from New Orleans.
Smith, who has been in the culinary business for 20 years, first learned under the tutelage of a New Orleans chef. He said he explored moving to northeast Indiana last year after his son said he wanted to live somewhere that got a lot of snow.
He expects the restaurant to be open six days a week and feature a brunch on Sundays.
Portland will soon have it all.
By the end of the summer, New Orleans native Chris Smith and Barb Monroe, Muncie, are looking to open a new restaurant, T’opher’s Place, at the Portland Golf Club at 124 W. 200 South, Portland.
“I wanted to bring my taste of cuisine up here,” said Smith, who will be opening the second edition of his Winchester’s restaurant by the same name before the end of the summer.
The restaurant will boast a bar, outdoor dining area and a banquet hall that will be available for private rentals. Golf club members will receive a discount at the restaurant, but customers do not have to be a member to enjoy the restaurant’s southern-style cuisine.
Smith and Monroe have been renovating the venue, which hasn’t seen much action since Shanker’s Bar and Grill closed its operations there a few years ago. They met with club owner Daniel Carr this year to discuss the possibility of opening a new restaurant at the golf course.
They instantly fell in love with the venue, Smith said.
“It’s a beautiful place,” she said, adding that the larger kitchen area will allow him to cook more dishes than his Winchester location.
Smith said the restaurant is targeting an opening date of Sept. 1 and will have a soft opening before its grand opening.
At 100% capacity, Smith estimates the restaurant could serve around 100 at a time. Its bar could seat around eight, he said.
The restaurant will also feature live bands and a karaoke night, Smith said.
The biggest task while renovating the venue has been overhauling the outdoor dining area, Smith said, which will soon have umbrella tables and coolers for beer.
Other dishes on the menu for T’opher’s Place include crawfish, catfish and various shrimp offerings.
Each meal is made from scratch and sandwiches are hand cut. Po’boy will be served on French bread from New Orleans.
Smith, who has been in the culinary business for 20 years, first learned under the tutelage of a New Orleans chef. He said he explored moving to northeast Indiana last year after his son said he wanted to live somewhere that got a lot of snow.
He expects the restaurant to be open six days a week and feature a brunch on Sundays.
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