February 7th, 2011
Poscol Vinoteca e Salumeria: It’s All in the Name
In 5 Words: Salumi, Vino, Tagliolini, Fontina, Other-Italian-Words
When the four-foot cutting board splayed with various salumi found its place on our table for eight, we knew we had come to the perfect place. It hadn’t taken much convincing on the part of our waitress for us to agree on ordering such a platter. What seemed like a good idea at the time turned out to be a stroke of pure genius.
We had planned on an eventful night full of culture, good food and artisan drinks. The culture part of the evening got scrapped due to conflicting work schedules and the projected “snow day” which turned out to be an even more chaotic “ice day”. Where concessions have to be made, there’s always an opportunity to beef up another leg of the plans. That’s why we ended up picking Poscol Vinoteca e Salumeria for dinner.
After grabbing hot buttered rums at Anvil, our group decided that we would walk the less-than-a-quarter-mile up Westheimer to Poscol. Armed with my rabbit fur hat and camel hair jacket, the cold still cut through to the bone. Luckily for us, they take reservations for six or more. We had a table waiting.
Unless you’re fluent in Italian, you can expect to stumble over the menu a bit. (What exactly does “fritte” mean anyway?) Everyone knows that anything that’s straightforward is probably too good to be true. At Poscol, stumbling over the menu means that you will stumble into something delicious; hence the appetizer of the full complement of cured meats.
Even with eight of us, taking down the entire four feet of thinly sliced mortadella and prosciutto was a nearly impossible to task. Let me not forget to mention the plate of beef tongue and pork cheek that accompanied our cutting board.
With the table cleared, we loosened our belts and settled in for the entrees. I’ve been having dreams of the Tagliolini since the first trip my sister and I made to Poscol. The only other order that I even considered is the “carne” special:: pork stuffed with spinach and cheese with a side of fontina mashed potatoes. I’m convinced that adding fontina to anything is a good idea. I will not be bothered to consider otherwise. Fontina sardines? I thank you kindly, good sir.
The Tagliolini is served in the same dish in which it’s been baked. The varying from white to golden to brown as it gets closer to the hot edges. Underneath the cheese, pasta in a cream sauce with prosciutto sprinkled liberally about waits to be discovered. It’s very much like a heavier version of carbonara. The serving size seems small at first, but it’s dense and fills me up before I can start taking samples of other people’s plates, though I do sneak a bite of the stuffed pork before I tap out.
We’re offered espresso and dessert before we wave off our waitress and ask for the bill. It’s only then that we realize that in our haste, we’ve forgotten to delve into the other Poscol specialty: The wine selection. That will have to be saved for another day.
Our bill ends up being a completely reasonable sum for the amount of food that found its way onto our table and into our stomachs. We split it four ways and each card is charged under $60 with the tip already included.
As we exit into the dry cold of the Friday night, I’m told that I made a good selection for dinner. It seems like that day we’re saving Poscol for might be sooner than we think.
Where - Montrose [1609 Westheimer, 77006]
What – Salumi and Vino
Wear – Don’t be a schlub, but no need to over dress.
How Much – Kinda, but not really all that expensive.
Hours – Tue.-Thu. and Sun: 5PM – 10PM; Sat. and Sun.: 5PM – 11PM
Web – Facebook