We would love to help put the certainty of a good meal back on the table during these wildly uncertain times.

HOW TO ORDER:

  1. Call in at 828.595.9676: Please have a credit card ready for over the phone payment, food will be ready in 20 minutes unless otherwise stated.
  2. Curbside Delivery: We’re happy to deliver it straight to your car window so this is virtually a no-contact transaction! We have a curbside delivery zone set up on 4th Avenue right on the corner of Main St, look for the big orange curbside barricades.


Snow Day 2.20.20

Closed (2.20.20) for snow and possible ice later in the evening. Stay safe and we will see you Friday at lunch!


Rain, Rain, Go Away….

Due to the forecast , flooding, and road closures we will be closed this evening.  We apologize for any inconvenience. 

We will be back to our regular schedule tomorrow 2.7.2020 —open for lunch and dinner


Comfort Food Dining Series 2.5.2020

Shrimp & Grits
(We’re going Italian style)
Gamberi Amatriciana con Polenta al Formaggio
Amatriciana is a zesty tomato sauce flavored with our savory house-made pancetta, onion and garlic. It is named after the town of Amatrice, in Lazio Italy. We’ll pack it full of wild caught American shrimp and serve it over creamy Parmigiano Polenta

“Wine not?” Thursdays

1/2 priced wines by the glass.

Make a reservation or just pop in, we’d love to see you.

Calendar of Events

February 4th Umami Bomb Tuesday
February 5th Comfort Food Wednesday
February 6th Wine Not Thursday


Merry Christmas

From our family to yours, have a very Merry Christmas.

From Stephanie, myself and our entire staff, we wish you a very merry Christmas. Thank you for a wonderful 2019, it has been amazing. We sincerely hope you get the chance to share some time and space with friends and loved ones this holiday season. We will be taking a short winter break this coming week (12.22-12.26)
Eat well my friends and see you soon

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


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


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.