iL Posto - The Best Gnocchi You'll Ever Have

Walking into the small space that is IL Posto you are immediately fixed on the intensity and gracefulness of the line cooks working diligently over the hot stoves. As you enjoy your complimentary glass of Lambrusco to start your meal and look over the chalk board that is the menu you are immediately seduced by the charm of Andrea Frizzi’s (that's chef Frizzi making his amazing gnocchi) restaurant. Based on the cuisine of Northern Italy Il Posto has an ever changing menu that features local organic produce and meats and seafood that is flown in daily.

I can certainly attest to the freshness of the seafood. I started my meal with scallops that were beautifully plumb and exquisitely cooked. At IL Posto the chef’s hand make their pasta dough and cut it just before service, a labor of love. I had the lemon tagliatelle with capers, tomatoes, mizuna and calamari. The dough has lemon zest in it that makes it sing with acidity and gives it an interesting texture. Also good was the red wine and marjoram braised short ribs with kabocha squash and sunflower sprouts. And probably the best gnocchi I've ever had; light, fluffy, flavorful torpedo's of potato love. To end the meal have the bombalini. The chefs have perfected the frying of these beautiful doughnuts. Served with an anise crème anglaise you will love these hot pockets of steaming dough rolled in sugar.

The best part of my meal was watching the ballet in the kitchen - the chef’s hands as they plated each dish and the intensity of their focus on putting a plate together that not only tasted good but that was visually appealing as well.

Sit at the bar at IL Posto and see for yourself how entertaining it is to eat good food and watch it being prepared in front of you.

iL Posto's Bombalini