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| - In one of the first classes I took at the CIA, one of the instructors was talking about an experience he had at a restaurant, and he could just tell by the food being placed before him that it had come from a happy kitchen. That's how I felt about Posh - it's a happy kitchen, and that translates to the food. Here's a bunch of folks who just love food, and love playing with ideas about food. They work together as a team to bring the best experience they can - that is what a happy kitchen is all about, and it makes for a great experience for the customer. I absolutely loved Posh, and am sorry I haven't been sooner.
Without question, Posh was one of the best dining experiences I've had in a long time. I absolutely LOVE the atmosphere, love the kitchen staff, and love that the kitchen staff are all personable and willing to talk to the customers. Josh is fantastic, and has assembled a great team around him. Even though I have this new rule that I won't give anything 5 stars unless I've eaten at a place enough times to ensure consistency, and to make sure my experience was not a fluke, I would give Posh a 5-start rating on service, dining experience, and ambiance.
Let's get to the food:
All in all, it was excellent. I paid the surcharge for the foie gras, and I'm glad I did. I'm a huge fan of foie gras, and this was one of the better preparations I've had.
The amuse for the night was a popcorn soup, garnished with popcorn and clarified butter. Interesting concept, poorly executed. The soup was over salted. Now, that might have been what they were going for (after all, popcorn is salty), or I might have gotten a batch that was more salty than another since they work in small batches. I don't know why it was so salty, but I didn't like it.
Salad course was excellent. Well seasoned, interesting combination.
Foie gras was amazing.
Loup de mer was excellent, but the garnish was underseasoned - definitely got a kick of hot (from the chiles), but not enough salt.
Miso braised pork belly was fantastic. Some may not like the squishy texture of a braised pork belly, but if you don't mind the texture, the flavor is just amazing.
Venison was very well executed. I liked the huckleberry mole, and thought it was an interesting mix of classic flavors.
The Posh "twinkie" was very good. I think calling it "twinkie" is a disservice to the dish, because the dish was nothing like a gross, disgusting, oily mess that is a Twinkie. This was sponge cake, mousse, blueberries, and just pure amazing.
I hear a lot of people complain about the small portions... but, that's what this dining experience is. It's many small portions. If you hear Thomas Keller talking about The French Laundry, he'll tell you that each course is 2 to 3 bites, but 2 to 3 bites of perfection. That is the concept here too... not large portions.
It's true that to have a meal, you're going to spend a fair amount of money here, but haute cuisine isn't cheap. I had 6 courses and walked away satiated, and a little lighter in the wallet.
I will certainly be back, but I'm going to have to see consistency first before giving 5 stars. Also, to be consistent in my ratings, I can't give a restaurant at this price point 5 stars when something makes it in front of me that was over salted.
I loved everything about Posh. I'll be back, and I have no doubt that I'll be impressed.
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