Posto, Wood Fired Italian Restaurant & Bar Now Open In Davis Square
Executive Chef/Owner Joe Cassinelli is excited to formally announce the opening of his first solo venture, Posto, Wood Fired Italian Restaurant & Bar in Somerville's newest restaurant destination, Davis Square. The Columbus Hospitality Group vet drew his inspiration for the restaurant's authentic farm to table, handcrafted Neapolitan cuisine from his extensive restaurant experience and travels through Italy. Posto also features one of the areas most unique wine (and spirit) programs - including the areas only Enzo.
"I wanted to emulate a bustling, yet intimate dinner party vibe, like you're having company over and everyone is in the kitchen," says Chef Cassinelli. "With Posto, I created my dream space, the type of place you can come for any occasion -a glass of wine and pizza at the bar or a full three course Italian feast paired with some serious wine."
THE MENU & CUISINE
Sourcing the freshest local ingredients and importing Italian specialties, Chef Cassinelli has created a menu filled with Italian favorites, including antipasti's, handmade pastas, locally sourced grilled meats and fish and wood fired pizza. Posto's kitchen is centered around an Italian wood-burning oven, which Chef Cassinelli cooks all his hand-crafted Neapolitan pizzas in at 850 degrees. Topped with locally sourced produce, San Marzano tomatoes from Italy, Posto's hand made 'Fior di Latte' mozzarella cheese; Posto's Neapolitan pizzas are the star of the menu.
Antipasti include: Carpaccio Boyden Farm, VT Grass-Fed Sirloin, black truffle aioli, parmesan, arugula; Nonna's Meatballs "al forno" free range beef, pork and veal, pomodoro sauce, homemade mozzarella; and Chicken Liver Mousse port wine, fresh figs, toasted ciabatta crostini.
Pasta and Italian Classics include: Gnocchi braised TX boar, port wine, parmesan crema; Agnolotti stuffed with braised Mancho Farms, PA veal, VT butter, parmesan; Tortellini Maine crab, spiced pumpkin passato, parmesan crema, clipped herbs; and Crispy Chicken Milanese 12 oz Giannone chicken breast, pomodoro, baby arugala, parmesan, lemon.
Posto's wood fired pizza list boasts favorites, such as: Chef Cassinelli's favorite Margherita San Marzano tomatoes, basil, homemade fior de latte; Primavera eggplant, roasted peppers, tomato, zucchini, squash, basil; Tuscano San Marzano tomatoes, sopressata, sausage, red peppers, homemade fior di latte; Porchetta spicy lemon and fennel roasted Heritage Acres Farm, VT pork, herb roasted apples, red onion, homage fior di latte; Asparagus La Quercia Guanciale, farm egg, parmesan, lemon zest.
THE WINE & DRINK PROGRAM
Posto features an extensive and state-of-the-art wine program, starring Enzo- the restaurant's imported wine system, which is the first of its kind in Boston. Posto's wine program features 50 select bottles, offering patron's high-end wines at an affordable price point. Enzo, the wine storing system, allows Posto to serve rare reserve wines by the glass that normally would only be available by the bottle.
Posto offers an exciting and energetic "neighborhood" bar scene, offering the full menu and full bar. Current fall cocktail specialties include the Spiced Pumpkin Sangria and the Basil Lime Gimlet. Posto also boasts an expansive beer list with everything from local craft brews such as Rapscallion Honey (Concord, MA), Pretty Things - Baby Tree (Cambridge, MA), Whales Tale (Nantucket, MA) to tried and true favorites such as Sam Adams and Blue Moon.
Executive Chef/Owner Joe Cassinelli
Mistral, Teatro, L'Andana and Stella, Chef Joe Cassinelli has worked with some of Boston's most acclaimed chefs and restaurateurs and now, with the opening of Posto, Chef Cassin
For additional information on Posto, full menus, photographs or to speak with someone from Posto, please contact Chris Haynes or Samantha Porter of CBH Communications at 617-267-0070 or firstname.lastname@example.org.