Joshua Hebert opened POSH Restaurant in 2008, and has received a lot of accolades for his innovative approach to cooking. POSH has been named one of the top 10 gourmet restaurants in the Phoenix area by The Arizona Republic, and Arizona Foothills Magazine also named him one of the Valley’s top chefs.
It is easy to understand why. Posh fills an empty space on the Scottsdale food scene. We have tons of really great gourmet Mexican restaurants, great pizza joints, an abundance of modern Americana and fusion. But it is all the same, there is hardly anything that stands out. I don't want to eat another bland Caesar salad, or rib-eye steak, or overcooked baby-back ribs. I want to be surprised, amused and excited by food. I want the Chef to tell me: "This is what I cook, deal with it!!"
When this happens, sometimes food will be good, sometimes it will be great and sometimes you will not like it all. But that is okay - because it is an experience.
This is also why I like Chef Joshua's restaurant in Scottsdale. They have an unique approach to food, and I want more of this in the Valley of the Sun,
At Posh the have a seasonal tasting menu, and you can upgrade with items like foie gras and you can mark if there is something you don't like. But it is all about fun, inspirational, improvisational food. They can even cater a full-blown vegan tasting menu which my wife likes a lot.
Every time I have been at Posh I always go with the big tasting menu - here is a couple of great examples what you might be served.
The English pea broth was rich complimented the tomato Panna Cotta in a wonderful way. I also really enjoyed the richness of the curry zucchini soup. It was two great starters.
The next course was Otter Cover Oyster, Charred Onion Mignonette and Black Pepper Crackling. This course was really good. The charred onions worked well with the freshness of the oyster giving the course another level of depth. Wonderful.
When starting on seafood section of the menu, we kicked off with probably my favorite course of the evening. The Uni Panna Cotta was fantastic, the rich earthy umami flavor worked really well mixed into the freshness and crispness of a Panna Cotta. The Ponzu Soy complimented the dish really well.
We continued with some more seafood courses. A nice yellowtail, well cooked and seasoned. My personal favorite of these two courses was probably the shrimp though, in large due to a rich corn and fava been ragout that complimented the sweetness of the shrimp well.
If you want to upgrade your menu, and I suggest that you do, Chef Joshua serves a wonderful Foie Gras Trio consisting of a Lemongrass Foie Gras Sorbet, Foie Gras Torchon with Rhubarb Miso Jam and Seared Foie Gras with Pickled Berries. They are all great, but I like it the old fashion way so my personal vote goes out to the seared foie gras.
Next two courses, escargots and pork cheek. Both good and flavorful. I preferred the pork cheek but the truffled polenta accompanying the escargots was wonderful.
This was followed by three wonderful meat courses, Ox, Venison and Kangaroo, and they were all great. The breaded oxtail was so rich and complex. The venison had a classic wine reduction that worked really well with the gnocchi and finally the Kangaroo was complimented with a very lovely sweet potato puree. Like I said, all these courses were really good.
My dinner ended with a nice and sweet dessert, a creme caramel with coconut. A good ending to a great dinner.
But what about my wife's vegan menu? She loved it, it complimented my courses and showed great creativity. They were individual courses and not only regular courses where the animal products have been removed. I think every restaurant should have strong vegan alternatives. That is unfortunately not always the case, but Chef Joshua pulled it off. My wife was very happy. Here are some of the courses she had.
The Yuzu vinaigrette that came with the Spring Rolls was to die for. It was so good I had to drink the leftovers. I know that you shouldn't do that - but it was that good.
Like you can see, Chef Joshua created great variety with the vegan alternatives.
Posh is a great concept, and a great restaurant. We need places like these in Scottsdale. We have Binkley's and we have Kai - but we need more.
I want food to be fun, I want to be surprised, I want to be entertained. Chef Joshua Hebert hits all these notes and delivers a great dinner at the same time. The service is impeccable and the staff shows a great understanding of the courses. Posh also carry a good wine list and they were able to find great pairings to all the diverse courses we had during the evening. If you like tasting menus, and you love to try out new interesting flavors, and you don't mind spending a couple of hours dining, Posh is one of the best alternatives in the Vally of the Sun. I recommend it highly!!
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