An insider's view of the Connecticut dining scene
Aug 15, 2013
07:55 AM
The Connecticut Table

Pushing the Envelope at Post 154 in Westport

Pushing the Envelope at Post 154 in Westport

Chef Alex Rosado

Even the most jaded Westport foodies are holding their breaths in anticipation for the opening, later this month, of Post 154 in the town’s former post office. The limestone-and-brick façade of the historic building (built in 1935, just after the Depression, thanks to the New Deal) has been preserved to great effect, but there the similarities end. The exterior has been enhanced with European-style outdoor café areas, attractive landscaping, hanging boulevard lanterns and mustard-colored awnings. Inside, there will be dark wood paneling (said to have been inspired by the great dining hall at Oxford University), oak-and-stone flooring and a U-shaped Carrera-marble bar with a five-foot chrome beer tower backed by a massive vintage framed mirror.

And if the chef’s credentials are any indication, the food will live up to the hype. Chef Alex Rosado previously cooked at the Ritz Carlton in San Juan, the Biltmore Hotel in Miami and, most recently, as executive chef at idyllic Little Palm Island resort on Little Torch Key, Fla. Rosado promises an eclectic menu based on a global “land and sea” concept, exemplified by dishes such as Lobster Quesadillas layered with queso chihuahua and huitlacoche; chicken and dumplings; Adobo Grilled Veal Chop; and fresh Atlantic halibut with roasted garlic, creamed celery and Creole shrimp fondue. Not to mention a crazy-good sounding burger with cheddar cheese, pork belly, avocado and picante sauce.

With the flurry of restaurant activity here lately—over a dozen eateries have opened in the last 18 months, and there are at least five more in the offing—Westport may be nearing the saturation point. A shakeout seems inevitable. Post 154 looks like the one to beat.

 

 

 

 

 

An architectural rendering from the restaurant's Facebook page.

Pushing the Envelope at Post 154 in Westport

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