>> Wednesday, October 23, 2013
Atmosphere: A relaxed atmosphere reminiscent of its sister restaurant Cibo with similar interior designs but with a more intimate setting. Perfect for those looking for something a little less boisterous and more laidback.
Continuing our seafood courses, we had the Halibut next. Seared and served with polenta fries, celery root slaw and topped with green romesco (a spread made with green peppers, chilies, garlic and almonds). The fish was cooked to perfection, each section flaking off. No knife required here, but I did find that I wanted a bit more seasoning. I couldn’t stop eating the polenta fries though, they were extremely crispy on the outside and creamy on the inside. I could have used just a plate of those alone. The slaw itself was refreshing and a nice contrast to the polenta fries as a side.
I couldn’t wait to try the next dish, the Squid Ink Ravioli with Lobster and saffron cream. The pasta had a nice chewy texture and was perfectly al dente. When combined with the savory lobster filling featuring large chunks of fresh lobster, it was an explosion of flavour. I would definitely order this dish again.
Pizza is a must when dining at Posto, where the pizza dough is truly the star making every pizza a great choice. The chewiness of the dough itself is always my favorite part and I always savor the crust. We had the Smoked Salmon Pizza topped with leeks, capers and crème fraiche that evening. The flavours reminded me of eating bagel and lox. I highly recommend this pizza to those that are looking for something a little less traditional on a pizza.
One thing I couldn’t pass up on was dessert, particularly when the server told us what the specials were that night. The Zeppole (little Italian donuts) were served with a sweet milk chocolate dipping sauce, reminding me of churros and chocolate. The zeppole itself is doughier with a soft exterior, perfectly paired to the silky milk chocolate sauce. I could have eaten a whole basket of these, luckily for me they only brought out taster. I’m glad somebody was looking out for me. They were also serving a traditional Cannoli filled with orange mascarpone cream. It tasted very light due to the twist of citrusy tang mixed in to the cream. The cannoli shell was crispy and nicely coupled with the crunch and flavour of the pistachios, a lighter end to a meal if you’re not in to heavy desserts.
My Picks: Beef Crudo, Squid Ink Ravioli, Beef Cheek and Marrow