POSTINO 3565 Mount Diablo Blvd. La Fayette, CA. 94549 - Tel (925) 299-8700

POSTINO is a new restaurant in the Real Restaurant group.  It is located in a building which formerly housed Tourelle, a fine restaurant.  It boasts having a "Cucina Poetica" and this is indeed the case.  The restaurant is beautiful and spacious.  The new group has added their own touch without destroying a classical building.

POSTINO dining includes a full bar and lounge, private rooms, and a number of large public dining rooms.   It addition to the open kitchen, a fine old wood burning brick oven is on premises, and is used to prepare a number of dishes.  Pizza is not prepared.

We began our evening with a selection of antipasti.  These included  a Brodetto di Vongole of sautéed Manila clams in a white wine and Calabrese sausage broth.  That evening the chef, Catherine Cora, added white corn kernels to the broth.  The sweetness of the corn was a nice counterpoint to the spices in the broth and the sausage.  Given the saltiness of the Calabrese sausage, the additional salt used in the dish was unnecessary.  For some, this dish would have been considered too salty. Notwithstanding that criticism,  it was one of the best clam brodettos we have eaten in a while.

The second antipasto was the Pomodoro al Mozzarella "Panzanella" made with freshly made mozzarella, bread, cucumbers, tomatoes and arugula pesto.  While not a classical Panzanella, it was an excellent summer salad.

The third antipasto was a molded Prosciutto di Fichi, made of Hobbs Prosciutto, black Mission figs and Calabrian bay leaves. Outstanding is the only word which describes this dish.  It melted in the mouth, and the flavors were perfect.  Of all, it was the favorite antipasto.

Entrées consisted of Gnocchi alla Amatriciana, Pollo Arrosto and Coletta di Vitello.   The Gnocchi were served in a spicy tomato sauce flavored with smoked bacon and onions. The sauce was mildly piccante and served as a good vehicle for the gnocchi.  The gnocchi were Tra Vigne style, which is not surprising as this is a sister restaurant of that well known St. Helena eatery. 

The chicken (Pollo Arrosto) was roasted in the wood burning oven, and was beautifully done and served.  It was crisp on the outside and moist inside.  Accompanying it were perfectly cooked olive oil braised potatoes. An avocado, arugula  and red onion salad topped the chicken and complemented it very well. 

The third entrée, sautéed veal "Piccata Style"  was served with thick sliced, uncooked  yellow and red  beefsteak tomatoes.  It was topped with toasted garlic and basil and was very light and tender.  The treatment was different in that it was simply floured and then sautéed.  The result was lighter than many veal cutlets we have eaten.

Desserts were Canoli Duo and Gelato.   The canoli shells were crisp and light, but filled only at the ends.  We did not have the opportunity to ask if this was by design or an oversight by the pastry chef.  

As mentioned, the chef at POSTINO is Catherine Cora. She is young and very talented.  Her cooking matches her personality, vibrant and bold.  She is not afraid of spices and flavors. This is a welcome change from restaurants where everything tastes about the same, and it seems, each chef engages in espionage, to try to find out what is being served in other restaurants. A case in point is "Anything Over Garlic Mashed Potatoes".

POSTINO has been opened about two months, but operates surprisingly well.  Service was at times a bit slow, but this was offset by the efforts of our server to help us enjoy the meal.

The cost of the meal: $125.26 exclusive of wine, but inclusive of tax and tips.