Post 390’s service is polite and extremely attentive. The night the ribs arrive cold, we inform our waiter. Before we know it, a guy dressed like a Secret Service agent is at our table, a grave expression on his face, asking question after question about what went wrong. He comps the ribs. Occasionally, servers can be a bit clueless. One evening, each time we order an item, our waitress reiterates, for no apparent reason, “The portions here are really big.’’ By the fourth time, it’s hard not to laugh. Another night, when asked where Point Judith is, a waiter begins theorizing, talking over a customer who is saying “Rhode Island. Rhode Island. Rhode Island.’’
Post 390 is busy trying to keep up with the crowds
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To its credit, the team behind Post 390 knows the food is not yet up to par. Several days before this review was scheduled to run, the restaurant’s publicist called to say as much. The crowds have been greater than they anticipated, she said. It’s hard to refine things when the kitchen is struggling to keep up.
Still, crowds were the goal. A month before the restaurant opened, I spoke with Kenneth Himmel, founder of the restaurant group. “It will be very high energy, very high volume,’’ he said. By that measure, Post 390 succeeded as soon as it opened. Now the restaurant needs to work on tasting as good as it looks.
Devra First can be reached at dfirst@globe.com.
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