The Pour House Pub and Grub sells a deep-fried, one-pound burger so thick the creation is stuck with a knife to hold it together. A toothpick, Owner Molly Poland said, only got lost.
“It’s all about flavortown,” she said, quoting from the show “Diners, Drive-ins and Dives,” which inspired the many food creations that she said makes her establishment unique.
Their burgers, like all their food, are prepared fresh; they are pounded and packed to patties the day the beef arrives, she said.
All the burgers can be stuffed with toppings like mozzarella sticks, jalapeno peppers or pineapple, or they can be dipped in any of the restaurant’s available sauces.
Customers can also substitute a Belgian waffle for the standard burger buns.
At three of their tables, there are two beer taps and one wine tap.
If customers reserve the taps ahead of time, she said, they can select the brand and quantity of beer at the tap.
“It’s gotten a lot of national press releases and everything,” she said about the system now being implemented in other Alaska establishments. “I try to be innovative and bring in cool stuff.”
Other “cool things” the restaurant has, she said, is the Enforcer Cake, a pie baked into a cake offered in various flavors.
“Like chocolate cake with cherry pie in the middle,” she said. “We’ve done vanilla cake with pecan pie in the middle. Oh my God, it’s ridiculous; it is so good.”
Some people call them “pakes,” she said, a word combining “pie” and “cake.”
Their menu also includes turkey legs the size of a person’s face, chicken wings dipped in various sauces and many wines and beers.
Because Poland also owns Hooligans Sport Fishing Lodge N’ Saloon, she said there is a misconception about her new restaurant she wants to dispel.
The Pour House is a family restaurant, she said; it is not primarily a sports bar.
To support the family atmosphere, children can draw with chalk and roast S’mores from a little burner on the table.
“It’s super fun,” she said. “I’m really into interactive stuff.”
She said children are often so occupied with the chalk and S’mores that they stay at their tables, a relief, she said, for parents who want their children to remain in sight.
Although Poland insists her restaurant is not a sports bar, she said they do offer “season tickets” for the NFL.
When a customer buys these tickets, they “own a part of the table,” even when someone else is sitting there, she said.
When they opened a month ago, she said she had to hire more employees to tend to the overwhelming flow of customers. And business is still good, she said.
“It’s taking off like a rocket,” she said.
Dan Schwartz can be reached at firstname.lastname@example.org.