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The culinary
genius of Puck's Post Street restaurant has always been the result of
the efforts of a trio of chefs. Today, Puck along with our executive chefs,
brothers, Mitchell and Steven Rosenthal continue the "trio"
tradition.
Mitchell and
Steven share responsibilities for all areas of the kitchen. Having worked
together for the past 17 years, they have developed a natural understanding
and share a passion for cooking. Both oversee preparation of Postrio's
fresh-daily breads and pastas, in addition to guiding the restaurants
on-site charcuterie.
Pastry chef
Christine Law turns out the exquisitely tempting desserts such as: tangerine
and blood orange gratin with tarragon sabayon; warm cappuccino brownie
sundae with espresso ice cream and cocoa meringues; warm black Mission
fig dumplings with raspberry port ice cream.
Postrio's
History & Decor
Postrio's unique
ambiance includes three levels -- the bar area, mezzanine, and main dining
room -- exude their own style, and are tied together by a striking, four
color ribbon pattern. Its gentle curves wind throughout the marble flooring,
the staircase that leads down into the main dining room and carpeting.
It repeats on the overhead lighting -- dramatic three-foot-diameter orbs
hanging from ribbon-patterned supports. Custom lighting throughout, designed
by Pam Morris, includes trapeze lights of hand-blown glass and Italian
wall sconces in elongated, pointed oval shapes.
A more private
mezzanine dining level overlooks the spacious main room, in which brick
contrasts with white walls. Artwork by Terry Winters and Rivera.
A huge open kitchen with a skylight, fills one wall of the main room providing
living art in contrast to the modern art on the other walls. The rear
wall of the restaurant is primarily glass, inviting abundant natural light,
overlooking a small private garden. In addition, Postrio offers an intimate
private dining room located of the main dining room, ideal for private
parties and small gatherings. The private room offers extraordinary blown-glass
sculptures by Seattle artisan, Dale Chihuly.
Guests enter
Postrio either through its own entrance on Post Street or from the adjoining
lobby of the Prescott Hotel. The 50-seat bar area's focal point is an
exotic hardwood bar with decorative copper accents, set in a modern European
room, where a small display kitchen with wood-burning pizza oven grill
provide a lighter fare.
Postrio is
a result of the talents of a group of people. San Francisco's late Bill
Kimpton worked with local real estate merchant banking firm Blackman Flynn
& Co. and entrepreneur Robert Baer, developers and owners of Postrio
and the Prescott Hotel, to launch the successful venture. Kimpton participated
with the developers in the renovation of the property and operates the
restaurant and hotel. |
