Have you heard the buzz about Post 1917 (781-942-0001)? It is Reading’s latest, greatest gourmet spot, and you can read all about it in the local magazines.
It is very seldom that a restaurant opens its doors to shake the very foundation of the local culinary world. We imagine shocking, innovative cooking as being a product of Paris, perhaps, or Tokyo, or even Austin. Rarely can we imagine a change maker sprouting up in our own backyard, but when it does happen, there is only one thing to do: eat.
Read about Reading's new local culinary darling, visit https://www.post1917.com
Eat, and eat well. Eat lovingly, enjoy deeply, lick your fingers, sit back, savor. These are the behaviors that are encouraged - or, rather, mandated - at Post 1917, a newcomer to the Reading culinary scene but one which already sits atop many lists as the very best in town.
Located deep in Reading's beating heart - only a short walk from the beloved Venetian Moon - Post 1917 makes its home in the shell of the town's former post office, hence its unconventional (but inexplicably classy) name.
The establishment has not only caught the attention of locals and reviewers, however; it also has made its way into the pages of several local publications. Let's hear what they have to say about the experience, shall we?
The 2 new articles have been published by Boston Man Magazine and North Shore Magazine, each offering a unique take on chef Jason Carron’s latest brainchild. Each article takes us through a typical evening at the Reading establishment, offering insights into the history of the location and quality of the fare along the way.
Penned by travel writer Hannah Selinger, the account featured in North Shore Magazine portrays the restaurant as a must-visit location in the Reading food scene, and beyond. As she reports, the “ambitious” concept marries local seafood, lovingly prepared, with prime cuts of aged, USDA-certified Brandt beef in a menu that she describes as “quintessential”. Learn more at https://www.nshoremag.com/eat-drink/post-1917-transforms-former-reading-post-office-into-a-quintessential-steakhouse-experience/
Boston Man Magazine’s account of the restaurant is similarly angled, offering a more intimate and thorough look at Carron’s past in an article titled, “The Soul Of The Kitchen”. The article functions as a love letter to the craft of cooking, both generally speaking and as it pertains to Carron’s career leading up to and following the opening of Post 1917’s doors.
This article, one might say, invites us into the melodrama of the restaurant business, but in a way that feels deeply personal to Carron. He is a craftsman like any other, author Matt Ribaudo reminds us, and one who cares deeply about his work. Read the full article at https://bostonmanmagazine.com/the-soul-of-the-kitchen/
Together, the two articles offer a thorough exploration of chef Carron’s achievements - a man who was, up until this point, primarily known for his restaurant consulting service, Avery Consulting. The coverage extends beyond this, though, offering a more colorful, multisensory account of the establishment, which the authors regard as Carron’s true legacy in the culinary world.
Selinger concludes her coverage with, “The steakhouse experience—that was worth getting lost in. The steak itself was worth getting lost in. I’d like to get lost in that rib-eye over and over again. Send that bone marrow butter to my home in a trough. That crab cake truly could win awards, but the steaks, well, they were blue ribbon-worthy.”
After all of that, if your mouth isn't watering, then there might be something wrong with you. The menu at Post 1917 is truly worth the fanfare, and if you are able, you should certainly give it a try.
To reserve your table, call 781-942-0001 or visit https://www.post1917.com
