Meet the Poste Team
The secret to Poste's success is not an ingredient found on the menu - OK, maybe that's part of it - but it's also a one-of-a-kind management team that shows exemplary leadership both in and out of the kitchen.
Executive Chef Kyoo Eom, former chef de cuisine of 2941 Restaurant, joined Poste Moderne Brasserie with more than 10 years of culinary experience. Prior to 2941, he worked for Daniel Boulud's signature DB Bistro Moderne and Café Boulud, where he trained under Chef Andrew Carmellini after graduating from Le Cordon Bleu at Brown College. Eom was born in South Korea and came to the United States to pursue his dream of attending culinary school.
Under Eom's guidance, Poste will retain its modern brasserie concept while refining the menu to focus on classic dishes with a modern twist. Menu highlights are likely to include a French Onion Soup embellished with beef short rib, thyme, gruyere and croutons; Asparagus-Wrapped Halibut with pomme rosti, Vénitienne sauce, and trout roe; and Cote de Boeuf for Two with gnocchi a la parisienne, sautéed mushrooms and choron sauce. Eom is also excited to continue cultivating the famous Poste garden, focusing on high-yield herbs and elements that can be featured in a variety of different dishes.