Posto — Restaurant in Somerville

The closest authentic Italian pizza outside of Italy.

I have been following the pizzaiollo Juan on instagram since last year and since I used to work as a pizzaiolo at a Italian pizzaria in Germany, I saw his videos and knew his pizzas were the real deal. We are from Maryland and decided to visit our cousin here for thanksgiving and I HAD TO try his pizza. We arrive at the restaurant around 7:00PM and did not have to wait. The servers were very attentive and since we went with another couple, we decided to share everything we ordered (best decision).

We started the night with a carpaccio and pane, the carpaccio was really good, tender and fresh meat and right amount of crunch and the pane was also good; after that we decided we wanted to try the pizza, and in my opinion the best way to taste a pizza is to get the traditional Marguerita. We ordered and the pizza came relatively quickly. Pizza tasted like a piece of Italy, with the right amount of cheese and acidity from the tomatoes, and let’s not forget the crust with that charred from the wood burning. Coming from someone that loves pizza and worked in pizza, I must say this is my top place in the USA for pizza.

After the marguerita, we decided to share another pizza, and the meatballs pizza was ordered. Again, pizza came relatively quickly and the pizza was out of this world good. After trying 2 pizzas and both of them were great, we felt it was time to try a pasta. One of the most difficult pasta to make in a restaurant is a Carbonara because the real one does not have heavy cream and most restaurants put it on the carbonara to make it fail proof, the real one it is only parmeggiano, eggs, pasta water and bacon/guiancalle. Pasta arrived fairly fast and I must say, it was almost perfect. The sauce which is the hardest part was PERFECT, it was creamy and perfect on salt, the only thing thing that could’ve been better was the pasta, it was overcooked. Nevertheless the pasta did not disappoint and I would get it again.

To finish off, we ordered a desert and since we were full we thought of ordering one scoop of gelato. I’m not sure where they make the gelato or where they get it from, but, it was an awesome gelato of chocolate, consistency was perfect, flavor was full and perfect sweetness.

Overall, my experience was outstanding and I could not have been more satisfied, from the servers attentiveness, menu options to the perfection of the plates. I would definitely and most likely will be back to try...

Three of us visited Posto the weekend of April 10th, and enjoyed our time there thoroughly.

For cocktails, we enjoyed both the Vitruvian Man, and The Judgement. The former being a spicy, smooth, apricot and mango-based drink, with a nice kick of habenero. The second being similar to a mule, with the addition of blackberry. Really tasty stuff. We also each had a few glasses of wine.

For starters, we shared: the Arancini, Brussels, and the meatballs. All good. The Brussels probably stand out the most to me, as they were charred beautifully, and had nice accompaniments. The meatballs and Arancini were both good, but not looking forward to next time good.

Mains were: the gnocchi, very nicely cooked, some of the best texturally that I've had (recently compared with Strega's and Toscano's). The braised beef was very good, but the gnocchi itself was the most notable part of the dish. Wife had the salmon, and enjoyed it for the most part. Brother had the Soppressata pizza, which he clearly loved, as he finished it all, and is not a heavy eater.

Service was very solid, and warm - our server quick realizing we were there for an extended meal, eating and drinking at a slower pace, and she maintained a great presence while letting us do our thing.

The space is very nice. I remember it being Carbury's 20+ years ago, and while it still is the same building, it feels much more upscale and relaxed. Nicely lit, nicely appointed, overall very welcoming.

One thing did bother me while visiting - I felt like I was being hit over the head with the 5% "kitchen admin fee". There were numerous signs, including in the bathroom, and when making reservations. I get the psychological advantage of using a percentage, as your prices look lower to prospective diners, and cost of goods is a huge problem for most businesses - but this seemed a bit heavy handed.

All in all, it was a great time, we will absolutely be back soon, and would recommend Posto to anyone looking for...

We went for pizza date night as I leaned posto got 54th pizza ranking. I had bad pizza. Pizza dough was so chewy and hard that our jaw started hurting. Also it was so floppy by the time i reached 4 th slice. It just came apart ' pizza couldn't hold itself. Also it was not cooked properly from inside at the crust. From outside it looked picture perfect pizza as you can see. I think, not properly fermented pizza dough cook at extremely high temp gives amazing look but pizza was OK and under cooked inside. We were hungry so ate it anyway. But it was too far from decent pizza. Ciao in Somerville has 1000 times better pizza than this. I read all negative reviews of posto and alot of ppl complain about similar, unfortunately we were the lucky one. May be we will try again one time. But it was really horrible pizza. Little salty margharita and too much strong cheese in white pizza. So I think. Dough and toppings both I give 1 star.

Also pizza cost 22 usd and they charged 5 percent kitchen fee and owner would explain math in other previous customer complain reviews that I still don't get it that by putting 5 percent kitchen fee, he is trying to save us 25 percent instead of raising price of pizza which is significantly high anyway.

I dont think, anyone can survive restaurant selling such horrible pizza. I think what went wrong is, they didn't plan properly and when dough ball was running low, they just made new dough instead of giving proper time of fermentation. If any pizza cooks in wood fired high temp oven and stretch properly gives amazing looks anyway. But it would not give you flavors and pleasant feeling. If chef is 54th in world, he should rather say, we run out of pizza dough for today instead of serving horrible pizza. Also you have heavy stomach feeling for whole next day due to lake of properly fermentation. For pizza dough, I would give -5 if google and...