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Celebrating a decade of excellence, Post 390 in Boston’s Back Bay is redefining itself to become Boston’s American Steak and Seafood Grill; serving creative seafood and prime cuts.

For the past ten years, Himmel Hospitality Group; known for their award-winning restaurants Grill 23 & Bar, Harvest and Bistro du Midi; has welcomed guests to enjoy Post 390’s approachable first floor tavern and more elevated second floor dining room. As guest’s dining preferences have evolved, Post 390 is evolving with them by repositioning itself as the city’s authentic American Steak and Seafood Grill in a comfortable atmosphere with two distinct dining options on two separate floors. The upstairs dining room will now feature a la carte menu options with a large array of shareable sides. Though this is a new focus, the restaurant will still offer guests a selection of creatively composed dishes. Like Post 390’s restaurant sibling, Grill 23, the Brandt family will supply all of the beef, including the “Prime, Prime Rib” which is the highest USDA graded, finest quality Prime Rib of Beef available to guests. There will also be a 2 lb. lobster dinner to celebrate the bounty of New England’s seafood and showcase what has become Boston’s signature dish.

“Our goal at Post 390 to encourage more interaction in a convivial setting and the new a la carte menu with shareable sides was created to foster that,” says Chris Himmel, President of Himmel Hospitality Group. “Post 390 has always been a lively and energetic restaurant and we have decided to embrace this current dining trend with this more defined restaurant experience.”

The seafood featured on the menu is locally sourced, whenever possible, and is inspired by seasonal availability. From Cape Cod to Cape Ann to George’s Bank all of the fish continue to be wild caught or thoughtfully, responsibly farmed. The farm-focus that Post 390 has been known for is still very much a part of the restaurant. The Dining Room menu is more streamlined and Post 390 Executive Chef Nick Deutmeyer’s dishes offers both creativity and simplicity in every selection. Deutmeyer has been at the restaurant since it opened 10 years ago and is excited to steer the menu towards American Classics that are thoughtfully inspired.

The first floor Tavern menu is more concise and offers guests shareable options, like charcuterie, raw bar selections, and pizzas. Many of the dishes, both sweet and savory, are finished off in the restaurants new brick oven, including the roasted brussels sprouts, baked oysters and cast-iron s’mores. The Jasper Hill Mac ‘n Cheese is a great example of fully utilizing ingredients being made using the ends of a rotating selection of Jasper Hill Farm cheeses that are mixed together, melted and baked into a delicious dish with flavors that fluctuate based on the various cheese additions for that week. There is a selection of burgers, including a Jalapeno-Cream Cheese Burger that is a burger version of jalapeno poppers. There are house-made grain and legume patties available, as well. 

The beverage program is one of the most innovative yet serious in the city. Beverage Director and Advanced Sommelier, Jason Percival, is half mad-scientist and half mixologist when it comes to the Post 390 drink menu. He has aged beers that he has matured at the restaurant for two years which are now being introduced to the menu. Currently, he has a barrel aged ale that is from Lexington Brewing which has been aged in Kentucky Bourbon barrels. He has some of the best and more unique beers on draft, including: Banded Brewing, Revolution Brewing, Ommegang, and Springdale. He makes his own shrubs and combines some of the items from the kitchen into his cocktails, such as leftover pea shoots which are part of his signature Mo-pea-to. His Issa Vibe includes rhubarb infused rum that he makes and his mocktails are elevated to the next level. The beer list at Post 390 is one of the best in the city. The cocktails and beers are rotated seasonally.

Post 390 has it all under one roof: a lively tavern with a cozy atmosphere and fireplace; a more elevated dining room with fireside views of Boston’s iconic architecture like the Trinity Church and the John Hancock Building; two distinct menus offering approachable and creative fare; fun and imaginative beverages; and private dining options for parties of six to 160. After a decade in business, it truly is a quintessential Boston restaurant.