Post 390
Photo: courtesy of the restaurant
Having spent much of this decade running the kitchens at Harvest and the now-closed Excelsior, Eric Brennan is a veteran of the Boston dining scene. This season, he's made a splash with the Back Bay newcomer Post 390. Brennan recently took a few minutes to discuss his latest venture.
Zagat Buzz: Post 390 is truly starting from scratch with a new building, new kitchen, new staff – how's it been going? Has this been a greater challenge than when you started at Excelsior?
Eric Brennan: Oh, yes, quite the challenge...fortunately, an experienced management team coupled with an energetic line staff has made the transition much easier. Thanks to the dedication from everyone involved, it’s been very successful.
ZB: Tell us a bit about the menu at Post 390.
EB: The food and beverage work in harmony with the look and feel of
the restaurant.
I believe the menu, as a whole, fits the concept. Our maple-rubbed,
smoked St. Louis ribs with housemade barbecue sauce (featuring our
home-brewed root beer as an ingredient) is definitely one of my
favorites. Our beer list focuses on small production craft brews with
an emphasis on local producers. We feature 12 beers on draft as well as
30 different bottled beers. Our wine list is representative of all
major wine producing regions while highlighting cult wineries, with all
bottles offered at a significant value.
ZB: After focusing on more high-end dining at Excelsior, how enjoyable has it been for you to feature such items as homemade root beer and family-recipe meatloaf on the new menu?
EB: Preparing refined American classics as opposed to creating a gourmet experience has been refreshing. Our guests are responding positively to a menu they can truly relate to. It’s been a great deal of fun cooking this style of cuisine.
ZB: The restaurant is located in the Back Bay but a short stroll from the South End. Who have you seen dining in the restaurant?
EB: Who haven’t we seen! Our location is ideal, being situated between two great neighborhoods. We’re thankful for the diversity of our guests...residents, professionals, tourists, restaurant-industry types. Being a new restaurant, feedback is very important to us. We’ve had our share of positive comments but helpful ones as well. I believe that people genuinely want us to succeed and their support has been welcomed.
ZB: As an experienced chef and a veteran of the local dining scene, who, if anyone, do you look to for ideas and inspiration?
EB: My mom.
– Eric Grossman