Last year when POSTO opened with a no reservation status, it was
virtually impossible to get near the front door, the host stand or
even to a table. Last night, I decided to meet some friends across the
street at the just opened ESTADIO, and while we were able to get to
the host stand, we were told the wait was about an hour. NO WAY!
What is it these days with a no reservations policy. We decided to
cross the street and got a table at POSTO within minutes!\Some GRUNER
VELTLINER 2207 from Stadt Krems in Kremstal, Austria got us refreshed
very fast and a beautiful basket of Rosemary-Salt flatbread focaccia
was divine dipped in olive oil.
The menu is extensive with pizzas, pastas, primi and secondi, so come
hungry.
The PICCANTE PIZZA has spicy salami and Italian sausage and offers up
a slight punch of spice which went great with our peppery red a 2005
EVO from Bodegas Guelbenzu "Ribera de Queiles" from Navarra in Spain.
I would never have guessed the grapes to be Cabernet, Merlot and
Tempranilla as the wine was pretty full bodied and resembled a mild
zinfandel.
CHILLED Yellow TOMATO Soup with Jumbo Lump CRAB TIMBALE was one of the
most refreshing soups I have had all summer; I could have easily had
seconds! POLPETTI was a chilled Grilled Baby OCOTPUS Salad with
Saffron POTATOES, Chickpeas and Frisee; another perfect summer dish.
For main courses we had the superb IPPOGROSSO or Pan Seared Alaskan
HALIBUT with grape Tomatoes, Green pea sauce and Green Pea-Parsley
Salad which had a crunchy tasty salty crust that was heavenly. The
CAPESANTE were four huge roasted SEA SCALLOPS with Green beans, Yellow
Wax beans and a Bell pepper Sauce that was also perfectly cooked and
seasoned. My GUANCE were superbly sauced Braised VEAL CHEECKS with
Sauteed SPINACH and Garlic Mashed Potatoes. One piece had a bit of fat
on the side and suffered only from not being well trimmed, but the
preparation was otherwise perfection.
If you seek dark chocolate, head right for the CHOCOLATE MOUSSE and
Goat Cheese Chevre Creme with Fleur de sel and Extra Virgin Olive Oil.
I took the cheese route and was thrilled with the tangy PECORINO
CROTONESE and adored the BLUE del MONCESINO, a medium blue that was
creamy and rich and a novelty for me as well. Only the ROBIOLA TRE
LATTI was a bit firm when I like it runny. More of the flatbread came
as did some fruitbread for the cheese, which gave the Robiola a nice
tang.
All in all, it was a superb evening, and we did not have to wait!
