Parlour Pizza announces it will open in Jeffersonville on Wednesday, April 5

Parlour Pizza opens Wednesday, April 5, in Jeffersonville. | Photo by Kevin Gibson

Parlour Pizza announced today it will officially open Wednesday at the foot of the Big Four Bridge in Jeffersonville.

The craft pizzeria, located at 131 W. Chestnut St., is set in the historic Duffy-Hancock House, built in 1836 and on the National Register of Historic Places. It will include not just a diverse menu of pizza and other fare, but a beer garden and upstairs cocktail lounge.

Brian Stone looks into the 8,000-pound oven at Parlour. | Photo by Kevin Gibson

The goal at Parlour is simply to bring people together, per co-owner and operator Matt Farley. He notes the name “Parlour” refers to the French parlé, which roughly translates to “spoken language.” In other words, he envisions the pizza bar to be a place for people to gather and socialize.

The kitchen will be served by an 8,000-pound stone oven imported from Italy that will cook pizzas fueled by white oak. Kitchen manager Brian Stone tells Insider a wall had to be removed from the old structure just to get the oven in place.

Parlour will serve 10 different New York-style pizzas bordered by a crust Stone refers to as the “ring of fire,” thanks in part to the charred edges he says adds flavor to the crust and “also gives that crust a little crunch to it, but also keeps it fluffy inside.”

Pizzas include everything from basic pepperoni to specialty pies such as a Caprese and an artichoke pesto, as well as a build-your-own option. There also will be experimental pizza creations each month that will allow the kitchen to get creative while also offering basic, fresh ingredients for those not seeking an alternative to tradition.

Caprese pizza at Parlour | Photo by Kevin Gibson

“There’s not too much wrong with pizza, so we don’t want to go reinventing it just for the sake of it,” Stone says.

Other menu items include garlic bread knots, four salad options and a rotating menu of dessert items.

In the cocktail bar, beverage manager Adam Sabin describes the cocktail list as “a play on new world cocktails,” using classic recipes in a “playful, tongue-in-cheek way.” Examples include a classic sour put through a whipped cream siphon, as well as a beer cocktail made with peach vodka and Two Brothers Brewing Company’s In the Flesh, an American wild ale.

“We’re kind of breaking the mold,” Sabin says.

The copper-top bar is held up with wood made from tobacco sticks acquired from a nearby farm.

Beverage director Adam Sabin will be “breaking the mold” with Parlour’s cocktails. | Photo by Kevin Gibson

In the beer garden, Windy Wonder will manage the 30 taps downstairs and 12 upstairs, as well as the bottle selection and activities. The beer garden, which is also the carriage house of the historic home, will offer pizza by the slice as well as full menu service.

Wonder, who gathered beer knowledge while working at places like O’Shea’s, Sergio’s World Beers, and Heidelberg Distributing, says the beer list will feature plenty of Indiana craft beers, some Kentucky craft beers, and plenty of rotating imports.

The open-air taproom features a square-shaped bar and overlooks a garden that features seating, fire pits and cornhole courts.

“I want it to be hospitable to everybody,” Wonder says, adding that when the weather warms, she will host “Bier Yoga” a couple of days a week, and as many events as possible. And, of course, there’s the beer.

“I want to constantly introduce people to the cultural aspect of beer,” she says. “Everybody already likes the after effects. I want people to realize they can come here and get things you can’t get anywhere else.”

Windy Wonder manages the beer and carriage house at Parlour. | Photo by Kevin Gibson

Expect Cologne-style kölsch service in the beer garden this summer, in which servers will automatically replace empty glasses with full ones.

Octoberfest will launch in September, which is when the traditional German celebration officially begins. Domestic beers also will be available by the bottle, including Old Style beer for Chicago Cubs games.

The laid-back atmosphere and friendly staff contrast with Parlour’s sister restaurant, Portage House, which is more upscale in nature.

Farley considers the two “complementary concepts” and says ownership sees the restaurants as “two sections of the campus.”

But the location of Parlour Pizza at the foot of the walking bridge makes it a place he believes people will flock to, both from Louisville and from surrounding towns in Indiana.

“I don’t think you’ll find a better hangout spot on either side of the Ohio River than Parlour,” he says.

Parlour is scheduled to open Wednesday, April 5, at 11 a.m. Hours going forward will be Tuesday through Sunday, 11 a.m. to 11 p.m., with undisclosed later hours planned for the carriage house and cocktail bar.