On Thursday, the inside of Pour House looked like a construction site with sawdust on the floors and wallpaper ready to be applied. But by late July or early August, this bar and eatery at 19th and Q streets is set to open.
The food operations will be handled by Coast to Coast Sandwiches, a popular food truck which will expand its menu with barbecued meats and salads.
Also, look for one of the more novel bar programs in the area. Some of the booths will include tap handles for both beer and whiskey, meaning customers can pour their own libations while a software system logs the amount served and price. Those booths include three beer tap handles and another for Jameson whiskey. Customers will be limited with how much they can pour at these tap-embedded booths.
"Our servers will also show you how to pour a perfect beer," said Trevor Shults, Pour House's owner/operator.
The space, with its exposed brick and vintage lighting fixture, gives the room a rustic look and has a capacity of more than 250 patrons, including a side patio and back bar. The building is owned by restaurateur/chef Kurt Spataro and wife Kitty O'Neal of KFBK radio, with business partners including local nightclub maven Bob Simpson.
Coast to Coast will be working with a new smoker that'll cook up Texas-styled brisket, tri-tip and pulled pork, while keeping many of its mainstay sandwiches from its truck on the menu. The kitchen will also double as storage and food prep area for items that'll be used on the truck.
"It'll be helpful to have a home base," said Robert Ramos, co-owner of Coast to Coast. "This will be a marriage of two great concepts."
Pour House will also host a "Whiskey 101" club, with monthly tastings and food pairings. Pour House also offers private lockers for bottle storage.
"We hope to have one of the biggest whiskey and bourbon selections in town," said Shults.
Other plans include music from DJs and live bands, and a Sunday brunch from 9 a.m. to 1 p.m. Other business hours for Pour House will be: 11 a.m. to 1 a.m. on Monday - Wednesday, and 11 a.m. to 1:30 a.m. Thursday through Saturday.
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