POUR - Lancaster
POUR
Description
Pour restaurant offers a mixed experience for diners, with some guests finding the food disappointing and overpriced, while others rave about the delicious dishes. The view is praised, but the service is described as slow and lacking attentiveness in some cases. The menu is criticized for limited selection and average quality given the price. However, some visitors enjoy the outdoor decor and recommend sticking to snacks and cocktails. Overall, opinions vary, with some considering it a waste of money while others highlight the excellent service and tasty dishes, making it a great choice for special occasions.
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I will truly miss Pour. Chef Mike and his team did an outstanding job, and the community will feel the impact of Pour's closure. I hope that someone will step in and create something truly remarkable in that space. ~raymundo
I enjoyed it so much.. It's hard to believe they are closing!!
I will miss pour very much. Chef Mike and his crew did a fantastic job, and pour's closing will leave a hole in the community.I hope that someone will do something absolutely fabulous with the spot.raymundo
I will miss it greatly. Chef Mike and his team have done an amazing job, and the closing of our restaurant leaves a void in the community. I hope someone will take on the challenge and create something truly fabulous in its place. ~raymundo
I love it. Can't believe they close!!
Menu
Charcuterie Boards
Chorizo: Pamplona, SpainChorizo is made by chopping pork & marinating it in spices. Spanish paprika; both hot & sweet; give this sausage its characteristic flavor & color
$5.0Charcuterie Boards
Hot Coppa: Milano, ItalyThis traditional Italian & Corsican cold cut comes from the neck of the pig; it is rubbed + hot paprika before it is hung to cure
$5.0Charcuterie Boards
Smoked Mussels: Ducktrap River, MaineNorth Atlantic mussels are hand shucked; & hot smoked over a combination of fruit hardwood to give a wonderful smoky flavor
$5.0Charcuterie Boards
Prosciutto: Tennessee, UsaAmerican Berkshire pork; prepared in the traditional prosciutto style. Similar texture to the Benton's ham; + more depth of flavor from a different cure
$5.0Charcuterie Boards
Beef Bresaola: Montevideo, UruguayAir dried salted beef round; made according to the traditions of Valtellina. It has been marinated in red wine & spices; cured & left to air dry for 1‐3 months
$5.0Charcuterie Boards
Danish Bleu: Denmark$5.0
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