Tag Archives: improvisational cuisine

Posh

Posh Restaurant Boasts Improvisational Cuisine, Interactive Environment

Check, cross, and relax. Dinner is that easy at Posh — but only for the bold and daring.

I had heard of Posh, the contemporary American restaurant located within the Optima Camelview condos near Scottsdale Fashion Square, from a few people; and each have had nearly the same reaction about the improvisational restaurant — “go into with an open mind,” and “get ready to try things you would normally never try.”

So into it with an open mind I did, expecting quite a culinary adventure. Instead of a “choose your own journey,” it was more of a “tell us which paths are off limits, and we’ll surprise you with the rest.” (Control freaks, beware.)

Instead reading a three-page menu front and back a few times, hesitantly choosing an appetizer and entree at the last minute, at Posh all I had was one half-sheet of paper with a few options.

First, you decide how many courses you want, ranging from four to eight; we chose five. Then, you cross off the main ingredients you dislike, which, for me, included frog legs and oysters; I was game to try the alligator and quail. This list of ingredients changes based on “what is fresh and seasonal,” according to Posh’s ever-changing menu. Next, mark the temperature you’d like your meat and fish cooked; and, lastly, specify any other ingredients to which you are allergic and/or ingredients you generally dislike that you want Joshua Hebert, chef and owner of Posh, to avoid completely.

And that was it. Now it was time to wait for the first course, which would be either a salad or soup.

We sat with our wine and chatted in the warm, candlelit environment. The day we visited was the day of a surprise thunderstorm, so it was quite the intimate setting with just myself, my dinner companion and one other table on the far side of the restaurant.

Just before I began to wonder when we’d receive our first course, my salad arrived. Beautifully presented, the glacier lettuce atop beets and topped with thinly sliced apples literally bursted with flavor. The waitress had mentioned the ingredients were locally sourced, and the salad proved it with its clean, fresh flavors.

We received everything from wild boar bacon; shrimp atop cabbage, lettuce, red onions and red wine sauce droplets; and soft shell crab served with white and green asparagus and a drizzle of Chinese BBQ sauce; to a harmonious chocolate symphony of chocolate cake, chocolate mousse, white chocolate shavings, shortbread, blackberries, raspberries and banana syrup to drizzle atop. Of course, there were a few other dishes in-between, including foie gras and a cheese platter wiped clean within the first five minutes of it landing on our table.

Each dish we received throughout the night was an appropriately-sized portion — small dishes that gave you just enough food to savor the flavors and hold you over the 20 minutes or so until the next entree arrived. Not once did I feel like a glutton, and only once, at the end of our two-hour-plus culinary ride, did I ask my companion, “Where did the time go?”

What’s unique about Posh is no two similar dishes would be served, ever. However, one must take note that Posh is more than just the presentation and taste of its courses — though, don’t get me wrong, every dish was nothing short of innovative and appetizing. It’s also about taking advantage of the interactive environment and the way Hebert builds anticipation and that element of surprise; you don’t know what you’re going to eat or when you’re going to eat it.

That night, Chef Hebert proved to me that, sometimes, allowing others to make the decisions for me can be a great thing. We all have to take risks sometimes; make your next bold move at Posh.


Posh Posh Posh
Posh Posh Posh
Posh Posh Posh
Posh

Posh

Where: 7167 E. Rancho Vista Dr., Scottsdale
Contact: (480) 663-7674
Online: Website | Facebook | Twitter

Joshua Hebert, POSH

POSH Goes Loco For Locavore

The culinary masterminds at POSH in Scottsdale are partnering with Chow Locally for a true “Locavore Dinner” on Monday, April 30. The four-course feast for the senses will feature local farmers, including Agritopia, Blue Sky Organic Farms, JH Grassfed and Maya’s Farm.

To kick the event up another notch, POSH’s Joshua Hebert will also be pairing Arizona Stronghold Wine with all the menu items.

To celebrate, we were pleased to sit down with Hebert to talk all things wine — from Arizona and otherwise.

Joshua, tell us a little about you and your start in the business:

When I was in San Francisco working at Zuni Café and Café Kati, I spent my days off studying wine at Hayes and Vine wine bar. I essentially worked for free just so I could learn the ropes from one the top-rated wine bars in the city.

How does the menu at POSH work – and how do you pair wine without a concrete menu?

Our wine list is constantly revolving and evolving. It’s heavily based on the food and ingredients of the season. We have nearly 100 selections with varietals that run the gamut, and at price points ranging from downright affordable to moderately pricey. As far as dining, we don’t have a menu per say. It’s more of a list of seasonal ingredients in which guests cross off any dislikes, and we create a tasting menu based on that.

When I’m putting together the wine menu, I care most about “food friendliness” for our style of cuisine. Food definitely takes a front seat.

What is your personal favorite food/wine pairing at POSH?

My favorite wine/food pairing is Kumamoto oysters and white Bordeaux. We have Chateau Ducasse at the restaurant, which tops my list.

Tell us about any favorite wine events here in town:

Anytime I go to Cowboy Ciao and play with that list, it’s an event.

Tell us about any wine events you have at your venue — either regularly, seasonally or special events:

Every pairing we do is a wine event. In all seriousness though, with the nature of what we do here — improvisational cuisine — our “menu” changes daily, so a lot goes into pairing the right wine with the ever-changing tasting menu. In the past, we’ve had events around “Beaujolais Nouveau Day,” but more as just a fun thing to do … no one takes it incredibly serious.

Tell us about your favorite winery experience – in Arizona or not:

I have a good friend who works at the tasting room (and as a cellar rat) at LIOCO and for the National Process Alliance (NPA) in Santa Rosa. The last time my wife and I were there, we tasted every single barrel, including a Pinot Noir that was so incredible they didn’t even know what to do with it as a wine maker. It was so exotic and tannic, unlike any American Pinot. Matt Licklider, one of the partners, is so interesting to talk to … he’s a wine genius. It was an all-around amazing experience.

Where can readers learn more?

To make reservations for the Locavore dinner, please call (480) 663-7674.

For more information about POSH, visit poshscottsdale.com.