WESTPORT, Conn. – Westport is home to dozens of notable restaurants, but only Post 154 has the distinction of being located inside the town’s historic post office building. If that isn’t enough to set the restaurant apart from others, its creative menu and ambiance will.
Built in 1935, the brick and limestone building at 154 Post Road E. served as Westport’s main post office branch until last January. Since then, the building’s interior has been transformed into a two-story restaurant that seats over 260 and boasts a large U-shaped bar, an open-display kitchen, wine cellar, private dining rooms, an outdoor patio and an elevator.
“The space we have is so unique, we’re able to provide guests with a lavishly comfortable dining experience outside the norm in Fairfield County,” Director of Operations and Executive Chef Alex Rosado said. “What other restaurant in the county allows guests the opportunity to enjoy a private wine cellar and dining rooms, and an elevator ride down to the restrooms?”
Aside from the mustard-colored awnings, new landscaping and light posts, the exterior of the building may not look much different than it did before. Inside, however, guests are met by high ceilings, brick columns, dark wood paneling, large hanging lanterns, and an oversize back-lit Roman numeral clock, reminiscent of one you’d see at a train station.
The space is also decorated with large wall murals and prints that celebrate the history of the U.S. Postal Service and the era the building was constructed.
The ambiance at Post 154 is matched by the menu, which Rosado designed with one goal in mind—to try and please everyone.
“The theme behind our menu is world-class creative cuisine,” said Rosado, a “Best Chefs of America” honoree and Puerto Rico native.
The globally inspired menu features seafood, fish, meat, steak and vegetarian dishes. Rosado said some of the more standout plates include crab tater tots, lobster quesadillas, Portuguese octopus, rosemary short ribs, The Hamburger Experience—made with Krystal Caves cheddar, pork belly, avocado and picante enchilada sauce— and buffalo style pork belly.
A 1996 graduate of Atlanta’s School of Culinary Arts in 1996, some of Rosado’s career highlights include working as the Chef de Cuisine of The Caribbean Grill, located at the Ritz Carlton in San Juan, and most recently as the Executive Chef of Little Palm Island in Little Torch Key, Fl., where he won several accolades and awards, including the “Best Chefs of America” honor.
Post 154 opened over the weekend and is open every day for dinner. To see a full menu, visit the restaurant’s website. For hours or to make reservations, call the restaurant at 203-454-0154.