Il Posto

Just another "up-scale" money-grab. The state mandates a 4% tax but they charge 8%, along with an extra 3% BOH fee. We had a large party and our check stated an automatic gratuity of 22% but when we did the math it was actually 23%. I am usually fine tipping this much much if the service is great, but I waited 20 mins for a can of beer among other things that went wrong while we were there. Definitely caught some attitude from the waiter. Probably because they made it so complicated for us by not allowing any check splitting whatsoever and then adding things to our bill that we did not order. Way too expensive for what it really is. The food price outweighed the quality/portion size by a lot compared to other places that don't try so hard to seem fancy.

This place is just lovely! We were fortunate to sit upstairs and the view of the city at night was beautiful. The food was very tasty, we loved everything we got! Very nice portions and prices. The service was incredible and professional. We loved the atmosphere of this restaurant. Highly recommend to anyone looking for a pleasant date!

3.5 Stars: Almost everyone seems to enjoy working here and the guests genuinely like to be here. They are planning a renovation bc the lower level is atrocious by design. Small bar, smaller dining area, the giant booths are hideous. Patio furniture . The upstairs is quaint offering views of the city as well as a great atmosphere. Winning space. Some service issues where it counted and some food issues when it should have but this place overall was a good experience with relatively affordable cuisine that ranges from tasty, if not underprepared, to excellent. A true scratch kitchen is an impressive fete. Hostess was welcoming and the bartenders were friendly and helpful. Mixology wise it’s clear people are spread thin and I can see drinks being made slightly different each time. Continuity is a must with pricey cocktails, make it right every time. Staff did not know much about wine. Up at the table the charcuterie is a must and a far cry better value than the buratta. Several excellent meats and cheeses and the accompaniments though ritual are acceptable. Food service from the kitchen is on point and knowledgeable. It all tastes home made. The waiter did very well spacing out the courses. The ceaser is big enough to share and the addition of black garlic is a revelation to my home cuisine that I’ll never alter. One thing you hear from 90% of guests here is that the Pastas are to die for, however that was not the case. There is al dente and then there is undercooked, both pastas were sticky and tasteless in the noodle. The sauce was not hot enough to continue the cook at the table therefore the pasta remained mostly undercooked, some of the orecchiette did make it and the lamb ragu was delightful if not a little rushed (large chunks of ground lamb). Tortellini was a great veggie dish and almost shareable. The risotto was not presented that well nor was it enticing but it was the best of the three dishes. We elected to take the pastas home. Note: the lamb was very good the next day - salty. Service returned our togo to the table with entrees still to come. Our 2x2 foot table was packed with glassware and bottles, keep our togos elsewhere until we leave. There’s no room, and food is not going on the floor? Poor steps of service. Good thing we never received bread (at all) thus the containers took that little spot. Additionally, add a coat check - you chose the tiny restaurant space accommodate the guest. Secondi was half a success with the flank steak being almost a perfect medium rare. Tender and flavorful with an excellent vegetable accompaniment. The sauce a tad bitter and legit cold yet mouthwatering in presentation so it’s almost an afterthought about the temp of the sauce, in this case. The seafood was somehow tasty but overcooked, and this dish was not as expected. Temps are all over the place. The sauce was too thin, watery and flavorless even with a ton of garlic - poor upsell - so basically the dish was unpleasant to eat for all whom tried. Additionally, the pasta was not to the tooth but rather undercooked and stuck to your teeth once more. Land:Winner. Sea:Loser. It’s important so darn important that service understands to stop upselling at some point. Every dish does not need an upsell. Check at $300 already. I get it, higher check, higher tip, but honestly that’s on the way out. Tip service, not check. A waiter missing out on a much higher tip bc they did not listen to the split check instructions (2 cards) plus a few other fwabbels is sad. Lost wages. I tip on service from jump street to goodbye. I tip for more than the server and tip for food runners, foh, wine…. but it comes down to the front server paying attention to the table and nailing the service, which did not happen.

Perfect and I mean PERFECT place for a date. See if they will seat you upstairs…. Order the crème bruelle … not even really pricey but huge portions… definitely will be back!

We had higher expectations for a special night out. The place now caters to the young & hip, with rock music blasting. The food was very inconsistent: the pork belly with polenta was stellar, the risotto completely bland (t was like someone hadn't tasted this dish before sending the food out), the steak tartare also tasted like it was made by someone unfamiliar with it, the flavor was off (I tend to seek out steak tartare when I travel in the U.S. and Europe), the gnocchi itself seemed homemade & very good, while the preparation was decent. Excellent service and lovely interior. But a pretty expensive dinner at a place that we heard long ago was great, so we were disappointed.