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The early bird gets the worm, but at Posh, early New Year’s Eve customers might get kangaroo or lamb or foie gras.
Chef-owner Joshua Hebert tells me that folks who make reservations for seatings between 5 and 5:30 p.m. on New Year’s Eve will get a 30 percent discount on their dinners.
Not a bad deal, considering the luxurious ingredients and classic French cooking techniques that make Hebert’s food some of the Valley’s most exquisite.
If you haven’t been here yet, get ready for an adventure. “Improvisational cuisine” is the house specialty, meaning you’ll get a unique multi-course menu that’s tailored to your tastes. Let Hebert know your preferences, and he’ll surprise you with every elegant dish.
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