The Park Pour — Restaurant in Blue Ash

We were very much looking forward to trying The Park Pour for the first time, for Sunday brunch, and had a reservation. When we arrived at 9:15 a.m. the waitress showed us a tiny table crowded next to another patron. Since the restaurant was only 1/3 filled at the time, we asked if we could have another, more private table. She accommodated our request, but told us, "... but you have to be out by 11." Now that's hospitality! Made us feel really welcome (not). When we were seated, we received water promptly, but had no menus or tableware. We waited 10 minutes and then asked for them. We were told "Well they're at the table we reserved for you, I'll go get them." Gee, thanks! We both ordered specialty coffees ($4-$5 each) and the avocado toast ($14 per), and were told that "only sourdough is available," when the menu stated a multi-grain bread. We got it anyway, and received browning, mushed avocado on thin slices of soggy toast. Nobody asked how our food was (neither of us could finish our food), nor asked if we wanted another coffee drink. When we requested the check, the waitress came over with a tablet and told me the amount. I asked if I could see the itemized bill and she said "You'll get it with your receipt." I started to get cash from my wallet, and she snapped, "We only take credit cards." My friend asked, "What if someone doesn't have a credit card?" and the waitress impatiently said, "We take Apple Pay." Oh, and we made our 11 a.m. "deadline" with time to spare. I paid with a card, but I can tell you that's the last penny I'll spend there. So many other lovely places with good food and friendly service to choose from in and...

This was the first visit for my wife and I. We saw great reviews, an interesting menu and gave this spot a try. Unfortunately, I don't have a desire to return.

I ordered the Benedict, expecting eggs with firmly-set whites and a runny yolk. Somehow, I received the opposite. Maybe it's just me, but runny, uncooked egg white is virtually indistinguishable from snot, and I will not eat it. I explained the issue to a woman I believe was an owner and shook the plate a bit to show the jiggly, uncooked whites. Instead of just apologizing and removing the plate, she doubled-down and took the opportunity to tell me that they are "sous vide" eggs and began educating me on the preparation. I politely stated that im familiar with the sous vide cooking method, and it doesn't explain yolks that are cooked hard and whites that are un-set and runny.

She asked if I'd like an egg prepared another way. Normally, this would have been fine, but the kitchen was very slow and my wife had nearly finished her meal by the time anyone checked on us to ask if the food was OK. I asked that she just take the food and remove it from our bill. When she returned with our check, she said she spoke with "him" (not sure if that was the chef or an owner) and he said it was OK to "comp" my meal. Hold on now.. let's get our terminologies on the same page here. If you want to "comp" a free dessert because the kitchen was slow, or because you served me raw egg, sure. That is a far cry from taking an improperly cooked meal off my check because I found it too unappetizing to take even a single bite. Common sense may not be common anymore, but that's not a...

If you're searching for the kind of place that leaves a lasting imprint on your taste buds and your heart, look no further than The Park Pour. This wine-forward gem masterfully blends elevated flavors, stylish ambiance, and the kind of service that makes you feel genuinely celebrated.

Wine That Speaks to the Soul Every glass at The Park Pour feels like a passport to the world's finest vineyards. Their collection is curated with care and flair, with pairings that transform the meal into a moment. Whether you're a seasoned sommelier or a casual enthusiast, the selections invite curiosity and indulgence.

Appetizers That Set the Bar The culinary journey begins with standouts like the whipped feta dip, a creamy, tangy revelation that’s both luxurious and comforting. And the cabbage soup? A quiet powerhouse—elegantly rustic, deeply flavorful, and unexpectedly addictive. These starters alone signal you're in for something remarkable.

Cuisine That Dazzles The rest of the menu continues the magic, offering dishes that balance bold innovation with refined execution. Each plate is a celebration of seasonal ingredients, prepared with heart and served with a culinary brilliance.

Service That Radiates Warmth The Park Pour's team has hospitality down to an art. They're attentive, intuitive, and joyfully professional. Whether you're marking a special occasion or simply treating yourself, they make it an experience to remember.

The Park Pour rises above. Not just for what’s on the plate, but for the way it makes you feel: inspired, satisfied, and already dreaming of...