Tony Parra: PNT Staff Writer
The Shillings’ family is anxious to open the new Territorial Restaurant and family members are hoping to have it open approximately two to three weeks from Wednesday.
Harold was wanting to open the restaurant earlier in the summer, but because of some plumbing and electrical issues the opening was delayed. He said the plumbing work is almost finished.
Harold will have the help of his sons Mark and Brad Shillings. Brad said he and Mark grew up in the restaurant business.
Harold is the former owner of The Plaza, a restaurant in Borger, Texas and two other restaurants in Amarillo and Dumas. He has had the experience of a restaurant with a beer and wine license and would like to have a beer and wine license for The Territorial.
Brad said there will be a variety of cuisine ranging from Mexican food, hamburgers, steaks, pastas and seafood. Brad and Mark helped their dad manage the Amarillo restaurant.
“We’re going to have a good variety of food,” Brad said. “We have a good mix of food with a southwestern flare. We want to have one of the nicest restaurants within a 120-mile radius.”
Harold, Mark and Brad have been busy giving the restaurant a makeover. Harold and Mark moved from Amarillo to Portales, while Brad has been living in Portales for the last four years.
Brad said while he was working at The Do Drop In he has seen people come in during their lunch breaks, driving through Portales along with the college crowd.
There are new booths, tables, blue lamps coming down from the ceiling and silver TVs hanging on the wall. Where previously there was a big-screen TV towards the southeast portion of the building, the restaurant will now have a room for private parties.
Another change will be a glass door in the south end of the building and parking for the restaurant. This gives customers the option to park in the back of the building or in the Roosevelt County Courthouse parking lot.
On Wednesday, Harold walked into the kitchen to show some of the capabilities of the ovens. One of the ovens is able to cook food for three minutes at 800 degrees, essential to provide quick service to the customers.
Harold also has another oven which is a two-sided cooker for hamburger meat. The oven cooks both sides evenly, searing it and locking in the juices.
Mark said he is ready for the opening and Brad said they have received some applications already. Brad said they will be looking to receive more applications next week. Harold said there will be 25 to 30 openings such as waiters, waitresses, cooks and dishwashers.
Tentative plans call for the restaurant to be open 11 a.m. to 2 p.m. on Sunday and 11 a.m. to 8:30 p.m. or 9 p.m. Monday through Thursday. The possibility of the restaurant staying open later on Friday and Saturday is also being discussed.