New Years Eve Event 2019

Join us Tuesday December 31st 2019 as we ring in the new year in style. We will be featuring a very special five course menu in celebration of a fantastic 2019.

This event is always well attended so don’t hesitate to secure your time and table by giving us a ring at 828.595.9676

1st

Caviar & Oyster

Flash Fried Saltine Dusted Oyster, Classic Dijon Deviled Egg, Osetra Caviar, Pickled Shallot

2nd

Choice of

Tuna  Tartare

“Tartare” of Ahi Tuna with English Cucumber, Cilantro, Citrus, and Green Onion, Crispy Soy-Ginger Kale sprouts, Wasabi Potato Haystack, Smashed Avocado

Or

Rabbit Cannelloni

Gratinée of Fresh Pasta  filled with Fricassee of NC Rabbit , Lusty Monk Whole Grain Mustard Béchamel, and Champagne Dressed Baby Mustard Frills

3rd

Textures of Beet

Smoked Beet “Caponata”, White Port & Ginger Poached Golden Beet, Juniper-Beet Mousse, Beet Meringue Crisp, Blood Orange-Beet Gelée, Tarragon Crème Frâiche 

4th

Choice of

Braised Beef

12 Hour Milk Stout Braised  Beef Brisket, Crispy Truffle Mac & Cheese, Caraway glazed Carrots

Or

Lobster & Salmon Ciopinno

Plancha Seared Farro Island Salmon, Butter Poached Lobster, Prince Edward Island Mussel Ciopinno with Vermouth, Tomato & Fennel, Underground Baking Company Country Sourdough Toast

Sweet

Chocolate Soufflé

Light & Airy Dark Chocolate Soufflé with Warm Vanilla Cream Sauce

NYE 2019 Five Course Prix Fixe $85

Credit Card number is needed to secure reservation:

Cancellation policy is in effect

Cancel on or before December 26th = no charge

Cancel on December 27th, 28th, 29th = $45 per person charge

Cancel on 30th or 31st = full $85 per person charge

Disclaimer:  Menu & Price is subject to change based on market availability of some products

Comfort Food Wednesdays returns 12.4.19

It’s middle of the week, you don’t wanna cook but you are craving something seriously delicious without all the fuss. Bam! That’s exactly what inspired our Mid-week Classics dining series. We take familiar, classic dishes, give em a fresh make over and our own little twist and provide you with a perfect mid-week boost for your taste-buds

Wednesday 12.4.19
Boeuf Bourguignon
Meltingly Tender Beef Cheeks Braised with Red Wine and Rich Bone Stock, Fingerling Potatoes, Mushrooms, Pearl Onions and Tender Carrots

Comfort Food at its finest #getinmybelly

2019 Postero Holiday schedule
Closed December 24th-26th for Christmas
Reopen December 27th for dinner
Open December 27th – 31st
December 31st New Years Eve Five Course Dinner
Closed January 1st & 2nd
Reopen dinner January 3rd for dinner

Postero Update 11.12.19

Greetings and Salutations.
The cooler weather has brought on some seasonal menu changes. I love it when the year starts to cool off and I can begin to eat heartier meals, putting on my “Winter Coat” so to speak. We made some new additions to the menu that reflect this philosophy and more changes are on the way. Poke your head in and say Hi, or pull up a chair with us and come get your deliciousness on. You deserve it.

“All food is comfort food. Maybe I just like to chew.” -Lewis Black

Comforts Finest
Don’t miss our Sweet Tea Brined & Seared Heritage Farms Pork Chop. We serve it with Local Butternut Mashed Potatoes and take it over the top with Hickory Nut Gap Farms Sausage Gravy.

#getinmybelly

Coastal Inspiration
Complete your Autumn evening with our Portuguese Style Mussels. Steamed with White Wine, Linguica Sausage, and Roasted Tomatoes.

So simple, so classic, so delicious

Upcoming Dates of Note
Closed Tuesday November 12th for deep cleaning day
Re-open for Lunch Wednesday 11.13
We will Move Umami Bombs to Wednesday

Closed Thanksgiving Day November 28th
Closed December 24th-26th for Christmas
Reopen December 27th for dinner
Open December 27th – 31st
Closed January 1st & 2nd
Reopen dinner January 3rd for dinner

Since we are closed next Tuesday for routine maintenance, we will shift our Umami Bomb Tuesday to Wednesday
so….

Next Wednesday November 13th will feature our ever popular Umami Bomb for your middle of the week cravings

Cocktails on Point!

Cocktails so refreshing and delicious you’d swear they were made by an angel. Introducing Taylor’s Newest Libation: She’s a Killer Queen – Dynamite with a laser beam, Guaranteed to blow your mind

Comfort Food Wednesday 5.22.19

Chicken Fried Steak
Hand Breaded and Flash Fried Tender Beef Cutlet with Savory Black Pepper Cream Gravy, Southern Style French Beans and Cream & Butter Lusty Monk Mashed Potatoes

Its middle of the week, you don’t wanna cook but you are craving something seriously delicious with out all the fuss. Bam! Thats exactly what inspired our Comfort Food Wednesday dining series. We take familiar, classic dishes, give em a fresh make over and our own little twist and provide you with a perfect mid-week boost for you taste-buds

Not all Avocado Toasts are created Equal
Smashed Avo piled high on Underground Baking Co. Brioche, topped with Marcona Almond and Tomato Salbitxada, Queso Freso, and Citrus Chili Pimenton

Soft-Shell Wednesday


Softie Sammies! This Wednesday 5.15.19

(Available Lunch & Dinner)

Soft-shell Crab Sammies
Tempura Fried Carolina Soft-shell Crab, Red Cabbage Slaw, Postero Remoulade, Butter-toasted Potato Bun, Mixed Greens with Miso- Ranch.
getinmybelly #ridiculicious

Continued Menu Evolution
Warmer weather brings a new cast of characters to our menus.

We didn’t invent the fish sandwich, we just make it better than most. Cornmeal Dusted NC Catfish, Butter Griddled Potato Bun, Gribiche Aioli, Crisp Baby Gem Lettuce
&
New Tartine: Smashed Avocado piled high on Underground Baking Co. Brioche, Marcona Almond & Grape Tomato Salbitxada, Queso Fresco, Citrus Pimenton

Let’s Celebrate warmer weather!!

“The” Postero Strawberry shortcake: Lemon-curd mousse, Marcona Almond Genoise, Local Berries and Strawberry-Prosecco Syrup
Yeah warm weather is finally upon us. We have been riding this up and down coaster of weather for long enough. Yeah!!To us that means an opportunity to work with our local farmers who supply us with the finest local produce in the Carolinas, like fresh strawberries and local Asparagus. Before you know it we’ll even see our first tomato of the season.Here at the restaurant we are so ready for green foliage, bright flowers and warmer weather. We have been making a few changes to our menu as the weather has been changing, you should stop in and see what’s new when you have the chance.

“The 12-step chocoholics program: Never be more than 12 steps away from chocolate!”  -Terry Moore
Umami Bomb Tuesday 5.7.19
Two Juicy, 4 oz. 100% NC Grass-fed Beef Patties, Hickory Smoked Bacon, Postero “Burger Sauce”, Melty American Cheese, our signature Rosemary Pickles, all proudly displayed on a Butter Toasted Potato Bun.

“The” Umami BombLocally Sourced, NC Farm grown meats, hand crafted pickles and sauce. It doesn’t get any better. #getinmybelly
Softshell Wednesday 5.8.19
Softshell Tempura
We are getting in 2 flats of these seasonal beauties. They Go fast so make your plans accordingly.

Call 828.595.9676 to make your reservations
Cuban Coffee Milkshake House Made Cuban Coffee Ice Cream, Milk, Independent Beans Iced Coffee with Whipped Cream & Cocoa, Served in Chocolate “Magic Shell” Rimmed Glass. Customize it by adding Kahlua, or Bailey’s or even some Irish Whiskey (adults only of course)

Calling all Soft-shell lovers!

We’ve got crabs!
Soft-shell crab season is just getting started and every restaurant in the South East is competing for them. We are expecting our next shipment this coming Wednesday April 10th. So that’s exactly what we are planning for our dinner special that evening. If the harvest is strong we are planning on running them through next weekend as well. A host of factors can slow down or stop the flow. The harvest isn’t a constant flow yet and any cold snap can slow them down.It will take consistently warmer weather and the full moon in middle of this month will really help to get things going.
Calendar of Events
Tuesday April 9th: Umami Bomb Tuesday
Locally Sourced, NC Farm grown meats, hand crafted pickles and sauce. It doesn’t get any better.

Wednesday April 10th: Comfort Food WednesdaySC Soft-Shell Crab Tempura, Nam Prik Dipping Sauce, Salad of Local Artisan Lettuces, Bean Sprouts, Shaved Fennel & Radish with Buttermilk-Avocado Green Goddess Dressing

Thursday April 25th: Dine Out For Life Fundraiser
You are cordially invited to dine out and help end HIV! Over 100 restaurants in WNC will donate 20% of their gross sales to HIV Prevention & Care. We have participated every year we have been open. Giving back never tasted so good!
“I know a man who gave up smoking, drinking, sex, and rich food. He was healthy right up to the day he killed himself.” – Johnny Carson
We take cocktails seriously
A great craft bar is one that truly embraces the history of the cocktail. To invent an original drink isn’t as important as understanding how the classics were made and then using that knowledge to inspire creativity. If a bartender is passionate about the craft of the cocktail, it will show in a drink as simple as an Old Fashioned. If you haven’t had Taylor’s Signature Old Fashioned…what are you even doing?

Comfort Special 4.3.19


Comfort Special 4.3.19Duck a l’OrangeDuck Leg Confit, Crispy Goat Cheese Polenta, Garlic Wilted Spinach, Orange Demi Glace
It’s middle of the week, you don’t wanna cook but you are craving something seriously delicious without all the fuss. Bam! That’s exactly what inspired our Comfort Food Wednesday dining series. We take familiar, classic dishes, give em a fresh make over and our own little twist and provide you with a perfect mid-week boost for your taste-buds
Spring is definitely starting to pop!!We are getting excited about what warmer weather brings us, and specifically what we can stick with a fork and plop in our mouths. Warmer waters have started the molting season for Carolina Crabs, aka Soft-shells!! We are in touch daily with our coastal partners in anticipation of these seasonal beauties. More info will follow

Also on our radar for this next seasonal transition, local strawberries, tender greens, rhubarb and one of our favorites, Henderson Co. Asparagus grown for us by Stepp’s Plants in Flat Rock. This spring is shaping up to be truly delicious.

Postero Update 3.19.19

MARK YOUR CALENDARS DOFL 2019 IS THURSDAY, APRIL 25
On Thursday, April 25, 2019, 100+ Restaurants in WNC will donate 20% of sales to HIV Prevention & Care. That’s pretty cool. How can you help? Simply dine out for breakfast, lunch, dinner, or dessert
See Participating Restaurants
Comfort Food Wednesday dining series.
Wednesday March 20th
perfect mid-week boost for your taste-buds
Chicken Fried Steak
Hand Breaded and Flash Fried Tender Beef Cutlet with Savory Black Pepper Cream Gravy, “Country Style” Green Beans and Cream & Butter Lusty Monk Mashed Potatoes #getinmybelly
Know where your Burger Comes from
Apple Brandy Farm North Wilkesboro NC
Humanely Raised Beef, born, bred and raised in the mountains of NC, 14 days dry aged for maximum flavor and tenderness

Heritage Farm Cheshire Pork Goldsboro NC
Started in 1972 as Ivey Spring Creek Farms, consistently recognized as the gold standard for marbling and “Umami” flavor. The official Pork for The James Beard House
Umami Bomb Tuesdays and lunches Wednesday-Saturday
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” -Doug Larson
We love the idea of applying modern-day sensibilities to traditional recipes. So we use great ingredients and treat them with respect for where they come from, how they are handled and who they are going to. There are few joys greater in our lives than sharing tasty, beautiful food with our families, friends and community.