Wednesday, May 30, 2012

Posh Improvisational Cuisine


I was so excited that Arizona Restaurant Week was going to kickoff while I was in town. After going back and forth on a few choices, I decided to take my parents to Posh in Scottsdale. Since I missed Mother's Day and will miss Father's Day, I figured it would be a great opportunity to celebrate and try somewhere new with them.

The deciding factor was the menu that Posh listed for restaurant week. It noted that you pick certain items and the chef brings you an improv dish. Sounds fun right? Upon further research, I learned that improvisational cuisine is concept behind Posh. You choose the items you don't want and any allergies/preferences you have and they bring you different tasting dishes. While I'm sure there's somewhat of a set menu in the back, it was fun because we all got to try something different.

Posh has a contemporary/modern feel without being too "cold." It's fairly small so it still feels intimate and they also have a bar seating area around the open kitchen, which I'm a big fan of. The service was fantastic and everyone was very friendly and knowledgeable. Our drinks never went low and plates were cleared as we finished. Overall we enjoyed the meal, but I must say that the best part of Posh is the dining experience. Hope you get a chance to visit as well!

I often hear people complain about being hungry after going to tastings/restaurant week meals, but they need realize it is a tasting and typically not meant to be large portions. So make sure you're not expecting a family style meal when going to a tasting.

If you enjoy tasting menus as much as I do, be sure to check out Binkely's in Arizona as well!







Chef Joshua Hebert - Chef/Owner Posh

Meal:
Amuse Bouche: Mango/Ricotta Spoons
First Course: Carrot Ginger soup with Smoked Peas and Creme Fraiche
- My mom had a glacier lettuce salad that was awesome! I've never tried it before, but the lettuce looks frosted and it's very crisp! Try it if you can find it near you.
Second Course: Tabouleh Stuffed Calamari with Star Anise/Saffron Sauce
Third Course: Lamb served with Israeli Cous Cous and a Moroccan Glaze
Amouse Bouche: House made Chocolate Popsicle
Fourth Course: Marshmallow Brulee with a Chocolate Pate (It was a fancy S'more and I totally enjoyed it!)

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