Last week I had the wonderful opportunity to join a dozen other food writers and bloggers for a private tasting at Westport’s tony new restaurant Post 154. Inside the renovated old Post Office – behind the limestone and brick façade of Westport’s historical post office building remains, but with a modern edge – 268-seat restaurant, bar and event space. The handsome interior has been redesigned to capture the elegance and drama of the original high-vaulted structure. Post 154 boasts a display kitchen and a central stairway which leads down to the lower level wine cellar and event rooms. Here contemporary design elements marry perfectly with the building’s historical roots.
Chef Alex Rosado hails from Puerto Rico and brings with him an impressive culinary lineage from Miami to Atlanta. As the Executive Chef of Little Palm Island in Little Torch Key, Florida from 2009-2012, he accumulated numerous accolades and awards, including a Best Chefs of America honor bestowed to him by his fellow chefs.
The menu at Post 154 is bold, vibrant and eclectic.
We started with the Mussels that were cooked with chorizo, shallots, roasted garlic and saffron wine. These were outstanding. The flavor was spicy and bold but didn’t overwhelm the mussels. There was a nice smoky kick that lingered a while in a most pleasant way. When ordering these, which I highly recommend, ask for an extra basket of bread to soak up the wonderful broth.
Next we had the Portuguese Octopus served with avocados, red chile sauce and drizzled with a little bit of extra virgin olive oil. This dish was as appealing visually, with its vibrant colors, as it was tasteful – a lovely explosion of citrus, zest and spice. These two were nothing short of outstanding. The Lobster Quesadilla followed with Huitlacoche, queso chihuahua salsa and avocado, delivering a nice smoky kick.
The St. Luis Ribs with chile, BBQ, liquid black beans and mango slaw followed. The meat was cooked to perfection, soft and tender to the bone, but this dish lacked the flavor I was looking for. The Duck Confit Tacos with roasted tomato salsa, guacamole and cojita cheese were exceptional and every bit worth the splurge. Rich and decadent, these little bites packed an incredibly rich and flavorful punch. The Eggplant Meatball Parmesan was an unexpected surprise. This meatless variation may be one of the most flavorful meatballs I have ever eaten. Each bite instantly melts in your mouth. The generously sized meatballs sit on a bed of tomato gravy, covered with 3 cheeses, including gruyere, which offers a subtle and yet very distinct flavor that complements the truffles and the herbs. Herbivores and carnivores alike will swoon over these.
Following this treat the Golden Corn Bisque was delivered. While generally not a great fan of corn bisque – this may be one of the best soups I have had in a long time. Served with a dollop of crème fraiche, this delicious broth made from both the corn’s husk as well as the kernels delivers an incredible smoky, rich yet refreshing flavor. The texture is surprisingly light and smooth.
Following were the Salmon and the Scallops and Grits. I was not overly impressed with salmon that came with a pickled fennel, smoked tomato coulis and maple lime butter. I didn’t think the flavors married well here and the maple flavor was just too overpowering to be able to appreciate the other flavors. I’d skip this but strongly recommend the scallops. These were impeccable and served over a bed of spinach and grits that soaked up the delightful flavors of a smoked ham jus. The Tabasco crisp was a nice surprise of crunch and kick.
Next we had Guava BBQ Pork Tenderloin, served with a black bean stew and onion mojo. The meat was moist and tender but overall this missed the mark for me, as it lacked in flavor. The C.A.B Churrasco Steak was incredibly tender and although a little oily, the Argentinean Chimichurri was a perfect combination of spice and zest.
As full as I was I couldn’t pass up a taste of the Chocolate Flan and the Tres Leches cakes with wild berry stew. The Chocolate Flan, a cross between a flan and a mousse was beyond decadent. It was smooth, creamy and incredibly rich. I had intended on just taking one spoonful but I just could not stop myself. The Tres Leches cake was equally as wonderful – light and creamy, decadent but not heavy – and the berry stew was a perfect compliment. We were also served Apple Empanadas but I never made it that far as my spoon was polarized between the cake and the flan.
Our waitress Nicole was incredibly knowledgeable, patient and attentive. Ask to be seated at one of her tables and you’ll be in fantastic hands.
Post 154
154 Post Rd E, Westport, 203-454-0154; post154.com