We went to Pour fairly recently and the first thing we noticed upon entering (aside from the chic 60s decor) was that there was a terrible toxic odor in the establishment - perhaps it had just been freshly painted? We almost left, but were intrigued enough to stay because we'd never been there before and wanted to check it out. All in our group are 'foodies' and three of us are pretty knowledgeable about wines, with two of us having worked in the wine/food industry.
Pros: the food was good
Cons: pretentious staff, strange toxic odor
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