Back in the earlier times of the Clifton gaslight district, small stores served the locals within walking distance. The tiny post office was right off the main business street and served the community for many years until they needed more space for the growing neighborhood. This historic place has found new life as a restaurant with a reputation for innovation and is aptly named La Poste Eatery and Wine Room. As our Maître de Table Restaurateur Jens Rosenkrantz Jr. is one of the owners, we had been interested in paying a visit and took over all the tables on Sunday, September 9, 2012. Chef Dave Taylor planned a menu using the best seasonal ingredients flown in from special sources in the Colorado Rockies and Pacific docksides as well as from nearby food artisans.
We met in the wine room with its adjacent cellar, where bottles of 2007 Laetitia Brut Rosé were waiting for us to enjoy with appetizers such as caviar deviled eggs and crème fraîche stuffed cucumber. Our dinner started with wine poached quail egg complemented with lardo from the Smoking Goose Butchery in Indianapolis and local greens, served with 2010 Domaine Terrebrune Bandol Rosé. From the purple tinge with yellow center and creamy saltly lardo to the crunch of crostini, this was a great combination of colors and flavors paired nicely with the minerality of the wine. We proceeded through a course of wild mushroom bisque with Skyhaven ham which was rich yet delicate showing hints of fennel and matched with 2009 Joseph Phelps Freestone Vineyard Pinot Noir that had floral notes and earthy finish. Poached Hawaiian wahoo with basil and heirloom tomato was paired with very fruit prominent 2010 Plumpjack Reserve Chardonnay.
Our entrée of grilled beef tenderloin with orange-cauliflower fondant, white and green asparagus, black truffle Ikura roe, and porcini mushroom was a delicious high point of the evening and was well matched to a lush 2010 L’Aventure Estate Cuvee from the Paso Robles area. Keeping with the fall harvest, Chef Dave Taylor made a playful dessert with different preparations of local sweet corn: crème caramel, shortcake, and house made ice cream. We applauded all the culinary staff for a first class event that made us all feel very special. But this is an everyday occurrence of quality and fine dining at La Poste!
J.T. Mayer, Chargé de Presse Provincial Midwest