Nibble and Sips – Poste Moderne

Jordan Wright
May 2010

Poste Moderne Brasserie in the Hotel Monaco

A lunch at Poste Moderne Brasserie in the Hotel Monaco’s garden took advantage of a temperate but breezy afternoon. Sous Chef, Jenn Flynn, was at the helm at last week’s lunch hour and I sampled many a wonderful dish from the open kitchen. In particular a knockout Asparagus Carbonara made with tesa (an in-house two-week cured pork belly) ramps (get’em while you can!), spring onions and morels (see my story on Morels recently posted). Another unimpeachable dish is the Pineland’s Farm Steak tartare on house-made brioche, and a curious but playful Tasting of Salted Caramel with caramel ice cream, coffee-caramel crème brulee and caramel popcorn. Crunch, slurp, lick. A crisp 2007 Tavel Rose from Ferraton Pere et Fils sealed the deal.

By now those of you who know the restaurant are well aware of Executive Chef, Rob Weland and his total commitment to local farm sourcing. But it doesn’t get more close-in than his patio gardens with their vast assortment of organic vegetables, lettuces, fruit trees (pawpaw!) and herbs used in both the dishes and cocktail flavorings.

www.PosteBrasserie.com