I would put this upscale, moderne brasserie in the top 10,
maybe top 5 of the restaurants in the city. We had the best
meal I have had in years and it was gluten free and dairy free.
This meal rivaled my meal at Citronelle in my pre-gluten free
days. Chef Robert Weland has created a wonderful menu. He is
committed to organic and sustainable food and boy can you
taste the difference that makes. He is also committed to your
The restaurant is located in the Hotel Monaco. You enter the
restaurant through a historic carriageway portal. The
restaurant is actually located in the original sorting room of the
1841 General Post Office. They have 16 foot cast-iron ceilings
and skylights that were restored from the original post office.
It’s very beautiful and the virtual tour shows you a glimpse of
your surroundings. I apologize for my iphone photos. They do
not do this restaurant or the food justice, so please look at their
website, or better yet make yourself a reservation.
The evening started with our server, Javier, sharing his
incredible knowledge on the wines they carried. This extensive
knowledge went right down to how the vineyards choose the
grapes for one particular bottle of wine. He was not reciting
something he just memorized, he was sharing knowledge. We
couldn’t make up our minds so he gaves a taste of 3 different
wines. We settled on a bottle of Claret. It was nice to have
that option to taste before buying the whole bottle.
He also guided us through the menu around the gluten free and
dairy free options. He not only knew what was on the menu,
he knew the ingredients and how it was prepared. I’ve never
had a server who was more aware of food and the diners
experience before. Poste is doing an amazing job, not of
training their staff but educating their staff. They are seen as
an extension of the kitchen. Bravo Chef Weland.
I started with the Tête De Veau and my husband had the
Charcuterie. I can still taste it as I am writing this now. The
Tête De Veau had intense flavors. This is a dish that takes four
to seven hours to make and contains ingredients that are not
easily found. I’m guessing you would be hard pressed to find it
anywhere else in the city. The terrine of veal cheeks were
served with a sunny side up quail egg, frisee and fresh black
truffles. It is usually served with slices of french bread but I of
course did not have any bread.
Scott’s Charcuterie Board was all house made and included
rabbit terrine, fennel salami, bresaola beef, and a coppa with
pistachios. He said it was delicious and the rabbit terrine was
For the main course I had Beef Bourguignon and my husband
had Sea Scallops. If you’ve read my recipe blog, The W.H.O.L.E.
Gang, you’ll find I like to take traditional recipes and make them
gluten and dairy free. I’ve made this dish but in no way shape
or form was it anywhere as amazing as what I ate at Poste. I’ll
keep working on that. The meat was cooked for 72 hours. The
sauce was delicious, the vegetables and lardons tasty and the
meat just fell apart. No need for a knife. The beef was ribs and
cheek with the roasted fingerling potatoes, carrots and
mushrooms. The placement of the food in the bowl was artistic
and at the same time very practical. Using organic farm fresh
carrots makes for a wonderful flavor. I could have licked the
The Sea Scallops were prepared with a rutabaga puree, smoked
cremini mushrooms, cipollini onions, and sage. They left off the
crispy pigs tail because of the gluten. Javier at the table said
right away that they would leave that off and in it’s place add
another Sea Scallop. I love when offering gluten free options
they add instead of taking things away.
We both finished the meal with Concord Grape Sorbet. It was
sweet but not extremely sweet. It was wonderful. The whole
experience was wonderful. Javier did a nice job recommending
a wine that would go with both of our meals and then corked it
for us to bring home. Drinking the rest of the wine was a nice
way to remember our meal.
I can’t wait to Go Back and try some other items on the menu.
I’m sure they will be changing with the seasons and I can’t wait
to work my way through all four seasons.
Originally published by Diane Elbin (a.k.a. The GF Food Critic) on
The W.H.O.L.E. Gang website (http://www.thewholegang.org)
and submitted to GlutenFreeTravelSite with permission.