Right smack on the border between Graham and Puyallup, a new eatery is turning heads this winter. You can drop in to Pour Me Bar & Bistro for a well-stocked bar, TVs viewable from every angle, socially distanced seating, and the expected ambience of a 21-and-over-only sports bar.
But what you might not expect here is the quality of the fare, which rises above the ubiquitous burgers, fries, pizza, and wings typical of similar venues. Executive Chef George Moore has concocted a superb menu filled with delicious, and sometimes surprising, dishes.
For those sticking to New Year’s vows of health consciousness, there are a number of guilt-free starters and entrees, like an Asian-inspired seared ahi tuna salad or a thoughtfully seasoned salmon piccata with crisp sautéed vegetables.
But Moore also tempts patrons in search of comfort food with hearty dishes, like a melts-in-your-mouth peppercorn-crusted top sirloin steak or “The Big Dipper,” a classic roast beef sandwich on a toasted hoagie, topped with white cheddar and au jus for dipping. If you’re craving both literal and figurative heat, Moore offers up his Arsonist Burger, slathered with gooey, creamy cheese sauce (and just the right amount of jalapeño to give it a kick), crispy onions, and a thick slab of tomato. Don’t miss the Pour Me house fries, accompanied by Moore’s zesty campfire sauce.
“It’s got a bit of Asian influence,” he explained. “I use hoisin, honey, spicy mustard, barbecue sauce, and Frank’s RedHot to make a really tangy accompaniment to almost all our dishes, so people can request it with anything. I try to build levels of flavor in my food that you can’t find elsewhere. I take the time to create dishes that are worthy of a bistro, but served in a sports bar setting.”
When General Manager Arrisa Medina was asked about the risk of opening a restaurant and bar in the times of COVID-19, she smiled. “We talk about how our slow opening was actually a blessing, because it gave us more time to really think things through and get ready.” Though their plans are rolling out more slowly than they’d hoped, Medina said they will soon offer live music, and they already host weekend breakfasts and Wine and Cheese Night every Wednesday. “You can enjoy a bottle of wine with our delicious charcuterie board while you listen to mellow music. It’s something you can’t find in this area, so it’s great for date night.”
And what good is date night without dessert? Moore has a plan for that, too. He rolls bread pudding and chopped walnuts into little balls, dips them in crepe batter, and pops them into the deep fryer. They’re finished with a brown sugar-bourbon cream sauce and sprinkled with caramelized pecans and a dusting of cinnamon sugar. Homemade ice cream, topped with chocolate flakes, rounds off the decadent treat.
As word about the new eatery grows, the parking lot can be crowded — you’ll find a larger lot behind the building.