While the Crisp Calamari ($7) are more soggy than crispy in texture and come with a disappointingly bland pine nut romesco sauce, the rosemary sea salt bread ($2.5), baked to order, is divine, salty-doughy goodness. Posto’s cathedral ceilings and acoustics however, make for a rather loud setting and challenging conversation (although our friends insist that Posto’s owners’ newer establishment, Painted Burro, is far worse in terms of noise level). There’s also a more private backroom area adjacent to the kitchen. The kitchen’s piece de resistance is an Italian wood burning oven in which neopolitan pizzas are cooked in excess of 850 degrees (Posto’s pies are the only ones locally with the distinction of being certified by the Verace Pizza Napoletana or VPN). Posto’s floor plan works marvelously, including a sleek bar to the back left of the room with black wine racks adorning the walls, which give way to a most impressive site: a giant open kitchen where diners can view their meals being prepared by a team of chefs. Three years after its opening, the lengthy lines forming outside at 9:30 in the evening are indicative of this bustling bistro’s ever-growing popularity. Posto, which opened to wide acclaim in 2009 in Somerville’s Davis Square neighborhood (and was named one of Boston Magazine’s Top 50 restaurants in 2011), is an upscale wood fired Italian restaurant and pizza parlor that, for the most part, manages to achieve decent marks. And we must say that the pizza couldn't have been any more delicious the next day! (If TripAdvisor had half stars, we would give it 4 1/2 stars!) We can hardly wait to return to Pizzeria Posto! The pizzas, as described by the waitress, were enough for about a person and a half, and we love to have cold pizza the next day, so the two were sufficient for the pair of us. The pizzas were nearly perfect! The only negative was that the bottom could have been a little thicker or more well-cooked, since it was a bit thin and limp, but the crust was fabulous and fresh! The homemade mozzarella cheese and fresh basil on the margherita was to die for, and although the marinara pizza was tasty, it was lacking in cheese, as is, of course, only natural of such a pizza. The pizzas took a little longer, but the excellent water service and breadsticks which were brought to us at the beginning of the meal, sustained us. We opted for the margherita and marinara pizzas. The entrees consisted of beautiful pizzas plus some pasta and meat dishes-all creative-sounding offerings, although our one complaint was that they didn't have enough non-pizza vegetarian offerings. We ordered a Caesar salad-which was fresh and light-and PEI mussels-which were plentiful and cooked in a flavorful red sauce. The menu includes a great assortment of salads and other interesting appetizers. Although we arrive ten minutes for our reservation, we were seated immediately. The restaurant is very attractive when you first walk in and reminded us of a trendier place you might find in LA, with a big open-concept kitchen and wine bar, high ceilings, a youthful (20s-30s) crowd, and friendly (and not at all snobby) waitstaff. In our continuing quest for the ultimate pizza, we decided to venture over to Somerville to try Pizzeria Posto (which is an odd name, I'll give you that).
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