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Portillo’s Opens in Fishers, Indiana on Sept. 28, 2017 @portilloshotdog

September 26, 2017 1 comment
portillos-outside-sign

Portillo’s Fishers, Indiana location–its 52nd in seven states.
AroundIndy.com staff photo, (c) 2017, all rights reserved.

By Bob Burchfield, Editor
AroundIndy.com, LLC

Today was the soft opening and media day at Portillo’s, located at 9201 East 116th Street in Fishers, Indiana. The restaurant opens for business on Thursday, Sept. 28, 2017, at 10:30 am (and then daily at 10:30 am).

At 9,000 square feet it’s a large facility with seating for 214, the 2nd Portillo’s location in Indiana (the other one is in Merrillville on the south side of US 30 across from Star Plaza Theatre). This is the franchise’s 52nd location in seven states.

Founder Dick Portillo was on hand to welcome his visitors and tell an intriguing story of starting this franchise in Chicago in 1963 in a single mobile wagon called “The Dog House” (at age 22, no less) with just $1,100 in savings. It’s truly a great American rag-to-riches story.

Fishers Mayor Scott Fadness was also on hand to welcome Portillo’s to his city and to wish them well.

Portillo’s is renowned for its Chicago Dogs, Italian Beef, and chocolate cake, among many other menu items. I overheard several guests who said they are originally from Chicago and couldn’t wait for this location to open on the north side of Indianapolis. BTW, it’s on the SE corner of Highway 37 and East 116th Street, next door to the new IKEA outlet.

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The classic Chicago Dog at Portillo’s.

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Hot (spicy) Italian Beef at Portillo’s.

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The renowned chocolate cake at Portillo’s.

I was astonished by the number of employees working behind the counter–more than I could count. It seemed like 30-40, but that may be on the high side. But obviously it takes a lot of personnel to run an operation of this magnitude.

Here are a few photos from media day. The place was packed with visitors today, and I expect it to remain that way for several weeks to come, as Indy welcomes this new restaurant to the culinary scene. If there is one concern, it will be whether there is sufficient parking–the lot was completely full when I left. So please be patient if you visit Portillo’s in the next month or so.

I’d like to thank Marc Trevino and Ana Espinoza from Portillo’s for the excellent hospitality.

DISCLOSURE NOTICE: Portillo’s provided me (and many other invited guests) with free samples of its food and merchandise in exchange for the promotional consideration.

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