La Posta Pizzeria Receives Stamp Of Approval

La Posta Pizzeria in Severna Park has been open only since February, but it’s already made quite the splash in the area since the owners renovated the old post office to create a unique Italian retreat right here in town. My husband and I visited the restaurant on a Tuesday, thinking it would be a slow night, but we were amazed to walk into a packed house. Only two tables were available, and there were no open seats at the large bar. In spite of how busy it was, we were greeted in a friendly manner and seated right away.

The owners did a great job creating an authentic Italian atmosphere, and they embraced the spirit of the old post office. Colorful wall paintings are made to look like giant stamps, and the placemats resemble envelopes.

Our server, Katherine, showed up promptly and was helpful throughout the meal. She explained everything on the menu and didn’t make fun of me for not being able to pronounce virtually any of the names of the dishes. She seemed hurried, but apparently, we came in the middle of an unexpected late dinner rush. Still, even with all the people, she stayed on top of our refills, and bussers regularly stopped by to take away the used dishes.

We started with an appetizer of arancini di riso alla siciliana. I can say without hesitation that it was delicious and a great opener for our meal. Rice, diced mozzarella, peas and meat ragout created a creamy, casserole-like filling for the breaded, fried balls. The balls rested in a warm, well-balanced marinara sauce. It was a good portion — plenty of appetizer to go around, but we didn’t make ourselves sick on the starter before the food came.

An arugula salad quickly followed the appetizer and was large enough for me to share with my husband (without causing any marital stress). The various textures and flavors of the salad worked together — bitter arugula leaves paired well with sweet grapes, toasty pine nuts, succulent cherry tomatoes, tangy blue cheese, diced cucumbers, and a smooth oil and vinegar mixture. The crunchy and creamy textures of the salad were satisfying, and the colorful medley was fresh and beautifully presented.

We also saw a creamy Gorgonzola sauce on the menu for $3, so we ordered a side of that along with some warm bread. Yum! My husband said that the sauce ended up being the star of the show (I thought the star was obviously the tiramisu, but I’ll elaborate on that later).

I went with the paccheri allo scoglio for my entrée. My hubby opted for pizza, and upon the server’s suggestion, he chose the quattro formaggi (four cheese) pizza. The food arrived quickly in spite of the busyness of the restaurant, and it was, once again, beautifully presented.

My paccheri allo scoglio was nothing short of incredible. I had never had this particular dish before, but it really was packed with succulent sautéed seafood atop al dente seminola pasta; we’re talking the whole cast of “Finding Dory” (minus the fish): shrimp, scallops, mussels, calamari and clams. The seafood and pasta were arranged in a white wine and garlic sauce with soft, cooked grape tomatoes and Italian parsley. All the seafood was perfectly cooked. I’m always wary of the calamari tasting like rubber and the mussels being too squishy when I order these types of seafood, but everything was cooked just right, something I would expect more from fine dining than a small restaurant. I was a happy camper, and even after indulging my tastebuds in a seafood feast, I didn’t even come close to finishing the entire dish.

My husband’s pizza was a delight – chewy and fresh, baked in an Italian-made wood-burning oven. The soft cheeses — fresh mozzarella, buffalo mozzarella, sweet Gorgonzola, and ricotta — melded together atop the olive oil brushed on the crust, and several pieces of fresh basil added an extra dimension of flavor. This was a complex and addictive flavor palate, and we barely left a crumb on the pizza pan when they came to take it away. Perfecto.

My husband and I wrapped up our meal with two of the best Italian desserts you could ask for: tiramisu and gelato. The tiramisu is a small dessert; we originally planned to share, but there was only enough for one person (can you guess who won that battle?). Fresh, sweet cream was layered on the top and bottom of espresso-soaked ladyfingers for a creamy, complex taste that was just sweet enough to satisfy. The dessert was dusted with cocoa powder and powdered sugar, and it was topped with fresh berries. My husband’s gelato (yes, it became his gelato after the Great Tiramisu Conflict was settled) was sweet, just as you would expect from gelato, and full of salted caramel flavor. It was topped with chocolate sauce, fresh fruit and a rolled wafer cookie.

The dessert was a touch too sweet for me, but, of course, gelato is a dessert that is supposed to be laden with sugar. If you order this, I would suggest going with a savory dinner. In addition to the salted caramel gelato and tiramisu, the restaurant offered vanilla gelato, cannoli, crème brulee and a chocolate torte.

Although I did not review their food, we brought two kiddos from our family with us to dine. One of the kids happily gobbled down pizza while the other gleefully dove into gluten-free penne pasta in marinara sauce. They also were hilariously horrified as they watched me gulp down calamari and realized what, exactly, I was eating.

The food here was great, and I loved the concept of the decorating. My only complaint was a lack of ambiance; the tables were a little too close together for my taste, and when it was busy, the noise level was high. I would happily go there for a date again, but I would go with the expectation that we will be in close quarters with others. There are no booths, just several neat rows of tables.

The whole meal (one coffee, one iced tea, one appetizer, one salad, one pizza, one seafood entrée and two desserts) came out to around $78. It’s also worth noting that many of the dishes can be made gluten-free.

If you’re looking for a date night, a delicious pizza or gobs of delicious seafood, check out La Posta sometime soon.