Local eats: The Pour House
The Pour House is a great stomping ground for me. I like how you will see the same staff every time and get to know them. And I love — love! — the prime rib on Fridays. It melts in your mouth, and I had to ask (of course) how it’s made. It’s a real mellow place to make some good memories.
Susie Jimenez: When do you serve your prime rib dinner, and what’s the secret to it being so delicious?
Skip Bell (manager): We run it as a special usually on Fridays. It’s a very popular dish, and while it lasts (as it mostly sells out) we will serve it with its au jus. As far as the secret goes, I don’t think the chef will give that up.
SJ: When was the Pour House established?
SB: I opened it on September 18, 1984, and although I did sell it in 2005, I still manage it and treat it like my own. There is a personal attachment to the restaurant.
SJ: What kind of specials besides the prime rib dinner do you share?
SB: We have specials every day. There are dishes that people work around and come for every week. The soup de jour is something we do every day, and our house soup is baked French onion.
SJ: Do you have a signature dish?
SB: We don’t have any signature dishes or cocktails. Everything we put out is our best. We are a good neighborhood bar and restaurant with a menu that is sourced locally and throughout Colorado as much as possible. It’s been a nice, mellow place to have a good time for 31 years.
One last comment from Skip: We have good service, outstanding food and a cowboy casual atmosphere. Several of the staff members have been here for over 27 years, so we have become much like a family.
All of our desserts are made in-house, but there is a special one made by one of our employees, Midge Wampler. It’s the best chocolate sheet cake when available. Make sure you ask for it.
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