Review of Pour Baby

Chef Weston has revamped the menu so that most everything is gluten free or can be modified to be prepared gluten free. I first met Chef Weston at the Trellis Room in the Battle House Hotel in downtown when he shared that he had a family member with Celiac disease. The Trellis Room is my go-to spot for life celebrations or when I want the most amazing gluten chocolate and ice cream, so you can imagine how excited I was when I heard Chef Weston took over the head chef position at Pour Baby. Tonight I had the chicken and grits -- the best grits ever! Chicken was roasted and tender. The sauce was some type of sweet Chile glaze with rice vinegar. not spicy at all -- just delicious. I also had the butternut squash soup for the soup of the day; it was like Thanksgiving in a bowl. Yum! Dessert was the snicker doodle creme Brule. you could actually taste the custard and the amazing snicker doodle flavor.my friend also dined gluten free and had the divers scallops with caviar. he said they were excellent. I can't wait to go back and try the rissoto.