Warm summer nights in Davis Square are filled with the sounds of laughter and conversation and the tantalizing smells of busy, bustling cafe and restaurant kitchens. And for over two years, Pizzeria Posto has been largely responsible for this.
Posto, a vendor of the Boston Local Food Festival 2012, walks the fine line of presenting authentic Neapolitan fare while incorporating meat, dairy and produce grown or produced in Boston, across Massachusetts and in New England.
Posto with Chef/Owner Joe Cassinelli in the kitchen and colleague, Edson Coimbra, Jr. who runs the front of the house, oversee a fine hard working, friendly and efficient staff. Cassinelli, CIA trained, also spent many years cooking at Mistral, Stella and L’Andana, a Tuscan restaurant with a wood fired grill which must have provided at least part of the inspiration for Pizzeria Posto. Coimbra also brings many years of training and experience in places like Mooo, Sorellina, and L’Andana.
Posto is located on Elm Street a couple of blocks from the center of Davis Square in Somerville and a few blocks from Porter Square in Cambridge. It is in a large open concept designed room with an inviting, comfy bar area at one end and a smaller dining room ideal for private dining and special events at the other end. In the middle area is the main dining room furnished with stylish, but comfortable and large tables and chairs. The focus of Posto is the open kitchen with the open wood fire oven which cast a hypnotic glow. The kitchen staff is a model of efficiency and professionalism and a pleasure to watch in action.The noise level in the dining room area is a little high, but rather than being unpleasant it somehow contributes to a feeling of heightened expectations, which, judging from the reactions of patrons, online and in the restaurant, are beautifully met.
The main feature at Posto, is the wood fired oven which enables them to bake their assortment of Neapolitan wood fired pizzas at temperatures of 850 degrees or higher. Their menu’s centerpiece is, of course, the pizzas made “in the spirit of Verace Pizza Napoletana,” but also features “grilled meats and fish, handmade pastas, craft cocktails and an extensive glass wine list.” Pizza toppings are varied and inspired, made with many locally sourced ingredients as well as the “…finest “00” pizzeria flour and most flavorful San Marzano tomatoes [one of the secrets to making their delicious sauce] from Italy and we use our own “Fiore di Latte” mozzarella cheese which is made fresh everyday….”.
Their dessert menu is also quite extensive with an exquisite selection of classics like Tiramisu and Cannolis as well as a dessert wine list and an assortment of craft after-dinner drinks and espresso beverages.
It’s wonderful to have so many restaurants and chefs to choose from who emphasize local food on their menus. The Posto commitment to supporting the Boston Local Food Festival, “local artists, farmers and ranchers” and their dedication to great service and delicious, authentic food and drink ensures that they are one of the best as well as a big-time local favorite. They are certain to be a big hit at this year’s Boston Local Food Festival.
This post was written by Stewart Wise of Goosefat, go check him out!