Pyour Pour in Surf City Is Great Till the Last Drop, and Bite

Healthful Fare a Few Doors Down From Pyour Core Fitness Studio
Jul 12, 2017
Photo by: Ryan Morrill

Do a smoothie blended from honeydew, banana, yogurt and ginger, and a plate of smoked salmon, red onion, microgreens, capers and tzatziki on avocado toast, freshly made, sound delicious? They are. And so are the other smoothies, juices, acai bowls, small bites and espresso at Pyour Pour in Surf City, which opened its doors Memorial Day weekend.

Steve Crane, husband of Pyour Core owner Carolayn Crane – who runs the fitness studio a few doors down from the couple’s new establishment – is back in his home state full time after 24 years at Pó, the restaurant he founded with Mario Batali in the West Village of New York City.

As Eater New York wrote in an April article after Pó closed following an unsustainable 120 percent increase in rent on the building, “Crane opened Pó in 1993 with Batali – who left to open Babbo – as an ambitious neighborhood Italian spot. It has since become a mainstay on Cornelia Street, known for affordable, seasonal Italian fare.”

Closing Pó, said the Cranes, who live in Beach Haven Gardens, was certainly bittersweet; it was tough to say goodbye, Steve explained, but now his culinary adventure continues on Long Beach Island.

When Steve took his first job at The Whistle Stop restaurant in Seaside Heights as a kid – washing dishes his first year, then graduating to prep cook the next – “I didn’t think that would be my career path,” he pointed out. “I did a lot of other things” between that job and Pó many years later.

He worked on oil rigs, set up stage lighting for rock bands, and dipped a toe in the women’s leotard business (it was the '80s). It was during his 13 years in San Francisco that he found his way back to the restaurant business; he worked at the famous Cliff House, attended culinary school and realized his calling in the front-of-the-house interaction with patrons. “Service is really my thing,” he remarked.

At Pó, Steve offered fresh pastas, purchased produce from an organic grower in the Hudson Valley, and procured meats and fish supplied by local generational businesses.

Now, he comes in early to Pyour Pour to cut fruit and vegetables, makes his own cashew butter, and works alongside the establishment’s handful of employees to provide healthful and satisfying food and drinks to customers who stop by the Surf City plaza.

“We wanted to embrace the food you want to eat,” said Carolayn, who has more than 20 years of experience in the fitness industry. “Everything he does is completely fresh and made to order. There’s no can opener on the premises.”

“Yes, I have no can opener,” Steve confirmed with a laugh.

Steve created the Pyour Pour menu and then asked dietician Jessica Lacontora to look it over and tweak it so that all the menu items offer an ideal balance of nutritional benefits.

As Carolayn noted, “I think the most interesting thing he makes is the falafel waffle,” which can be topped with avocado, tomato and basil; tarragon, egg salad and mixed greens; smoked salmon, scallion and spinach; or cucumber salad, red onion, feta and parsley – or some variation thereof – and topped with homemade tzatziki.

Cold-pressed juices are made fresh with ingredients such as apple, carrot, kale, celery, mango, pineapple, cucumber, lemon, ginger, carrot, beet, fennel, basil and spinach, and available add-ons include Pyour Vegan Protein in vanilla or chocolate, wheat grass, cacao nibs, spirulina, organic ground flax, organic chia seeds and organic maca.

Pyour Pour also offers custom juice cleanses based on an individual’s health needs and goals.

Smoothies run the gamut from Extreme Green, a mixture of kale, spinach, banana, yogurt, chia and honey, to Tuned Up, made with banana, soy milk, Pyour Protein, cacao nibs and honey, to Fierce Fusion, blended from blueberries, mango, coconut water and basil.

Customers can also build their own acai bowl, starting with acai, coconut water and banana, and choosing three other ingredients: banana, strawberries, mango, blueberries, granola, cacao nibs, coco flakes, cashew butter, almonds, dark chocolate peanut butter, ground dark flax seeds, pineapple, yogurt and blackberries.

Or patrons can try the poached eggs with roasted pepper, kale and faro; asparagus, truffle and asiago; smoked salmon, spinach and tzatziki; or chorizo potato hash and tomatillo salsa.

Espressos, macchiatos, cappucinos, hot or iced coffee and hot or iced tea are also on the menu — but coffee flavors and milk substitutes are not. (Think Italy.)

On Monday, customers raved to the Cranes about their smoothies – “delicious” – and acai bowl – “awesome” – as they came and went from the chic space: lights hang from driftwood, a pulley fan swirls above, small plants add natural atmosphere, and chalkboards with the menu items, written by the talented Jessie Wolf Temple of Bunkerfish, dominate the back wall.

T-shirts, tank tops, water bottles, coffee mugs and protein powder are also available.

The business opens at 7 a.m., every day of the week, and typically closes around 4 p.m. The Cranes plan to stay open year ’round but have yet to determine the exact weekly schedule for the offseason.

Pyour Pour is located at 616 Long Beach Blvd. in Surf City. To learn more, visit pyourpour.com, follow on Instagram and Facebook, or call 609-494-POUR.

Juliet Kaszas-Hoch

juliet@thesandpaper.net

 

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