"Ask avid home cooks where they like to eat on their night off and Pour is a common answer. Maine lobster tail served with celery root soubise, Iberico chorizo, and an almond gremolata with sumac, Michigan rabbit loin with king trumpet mushrooms, fiddleheads, a morel cream, and pickled mustard seeds, are just a few of the specialities to have come from the scratch kitchen of chef Colin Campbell. Be sure to pair these and other beautiful menu items with wines from sommelier Todd Chinnock’s well-curated list. Chinnock lists some 55 selections by the glass or half glass, including some harder-to-land allocations that he has worked hard to bring to northern Michigan." - Stacey Brugeman
Colin Campbell, Executive Chef, Pour Kitchen & Bar
