With all due respect to Autumn and the upcoming Winter season, it sucks. None of us like it - not even when we're spoiled with Van's temperate climate. But here we are, with October in our lap, we'll do anything we can to try to cling to the last days of summer. At the same time, there is something comforting about the chill in the air. Visions of cozy fireplaces, hot stoves, and home – with all of its heartwarming associations – come into play when frigid temperatures invade our comfort zone.

Winter is somehow bearable when we know we can escape it. And luckily, Pourhouse, Vancouver's newest culinary addendum, provides a bitterness-leave that is just as good as the paradigmatic home. Featuring a comfort food menu that toys with anything from Welsh rarebit and Pork and Beans (with white sausage chubs and white bean casserole) to neon squid, scallops and crispy pork belly in horseradish-applesauce and lobster ragout, this Gastown gastropub ventures into nostalgia without losing its connection to the present.

Complimenting its neo-comfort food menu is Pourhouse's saloon-inspired, industrial décor – exposed brick walls draw in warmth like a hearth and at the same time point to modern design convention, while classic studded bar stools and Victorian fabrics keep the pub rooted in its own long history.

Speaking of history, nothing goes better with a tale of yore than a good olfactory cocktail. Good thing then that - in the libations category - the eponymous Pourhouse certainly does not fall short. Personally, I believe the perfect match to any kind of lore is bartender Jay Jones's 'gold fashioned,' a sweet and sour mix of bourbon, maple syrup, D’oro (walnut wine), bitters, and orange and lemon zest. But you could always have a class of sweet yet dry sangria or one of the six hand-selected draft beers.

Tender stories, cold cocktails, and heartwarming fare are the makeup of a good life and a great restaurant. In this light, give Pourhouse a try, it might not make you rich but it will make you happy. – E.H