I like your style.
At Posto we dined alongside Alec Riveros, a partner of the restaurant group that owns it and the tremendously successful Painted Burro down the street. Alec guided us through everything from the birth farms of the peaches on our plates to what it’s like bringing his vision for the ideal restaurant out of his head and onto Elm Street. Alec shared his experience switching from the expensive glassware of Menton, a highly accoladed yet highly pricey French restaurant downtown, to a more approachable place like Posto where he could be more creative with the restaurant’s personality.
I like the way you do what you do.
Alec wanted Posto to be a place where the neighborhood gathered comfortably, but that still focused on the highest quality food and wine. If you ask me, a restaurant accomplishes its goal when I am scheming the next time I’m going to come back by the end of the appetizer, texting my friends about it by the dessert, and calling my mom on the way out to ask when she’s free for a date. Posto is a place I thought immediately I needed to show off to both my family and friends. So well done, Alec, I think you did it.
I like the way you give me what I need.
So this is what happened. We had a FIVE course menu so we could try a bit of everything. Posto is advertised as a ‘wood fired pizza and wine bar’ but it accomplishes a lot beyond its pizza oven.
The dressing and oil went perfectly with the tomato and its light breading.
These were both tasty but say friends take me up on the offer to return, opposed to my parents, I would skip the appetizers because of their price. The rest of the menu is slightly out of my I-just-moved-how-do-I-afford-my-new-rent budget, but its taste and quality is worth it (to me, of course).
I liked that Posto had dishes I had never seen before. Normally served with tomato and oil, this prosciutto and mozzarella di bufala was made sweeter with peaches and the rosemary honey. Needless to say, I’d order this as an entree.
The pasta was fantastic, based on taste and abnormality.
The Agnolotti, pasta similar to ravioli but daintier, was sweet as well. The carrots tasted like a sweet squash and complemented the beef perfectly.
We tried four pizzas but the Mais and Caponata were my favorites. Corn on pizza is one of the best ideas since sliced bread, especially with bacon and basil and everything else on there.
If the crust was any thinner it would’ve been non-existant. It became soft from some of the sauces, but it a classic Italian style that is as tasty as it is visually appealing.
For a non-chocolate dessert, this classic Italian favorite was surprisingly addicting, with the sweet sauce from the strawberries and the shortbread shavings. My favorite part was its pairing with a Moscatod’Asti. You can substitute the sweetest dessert wine for chocolate any day.