By Elena Kadvany
Facing high kitchen turnover, Los Altos' The Post revamps majority of its menuUploaded: Nov 13, 2019
The Post has seen three chefs come and go since opening in downtown Los Altos in April 2018.
The high turnover started to affect the consistency and quality of the food at the 395 Main St. restaurant, owner Vickie Breslin said in an interview. Knowing that something needed to change, she connected through a mutual friend with Charlie Ayers, who made a reputation as Google's first executive chef before running the now-closed Calafia Cafe in Palo Alto. He met with Breslin, came in to observe the restaurant and developed new dishes, ultimately changing 70 percent of The Post's menu.
"I don't want to say this but it's true: I felt like our food was a little tired," Breslin said. Now, "we have new items on the menu that go back to exactly what I set out to do, which is the locally sourced comfort food."
The Post has faced high kitchen turnover since opening in Los Altos in 2018. Photo by Magali Gauthier.
New lunch, dinner, dessert and happy hours menus debuted a few weeks ago. The Post has also resumed serving brunch on weekends, which had stopped due to lack of staffing, Breslin said. New wine and cocktail lists, a kids' menu and even items for canine patrons are also on the way.
The new menus feature dishes such as Korean fried chicken lettuce cups, filet mignon sliders, mushroom tacos, a pastrami sandwich and an "adult" grilled cheese on sourdough bread with white cheddar, gruyere, fontina cheese, onion marmalade and wild arugula. Breslin kept a popular build-your-own mac and cheese dish. Certain entrees are available after 4 p.m., including potato gnocchi and a grilled pork chop with gingered mashed yams and onion marmalade.
Former Calafia Cafe and Google chef Charlie Ayers at The Post in Los Altos. Photo via The Post Instagram.
Ayers will be in The Post kitchen full time for the foreseeable future, helping to train other staff on the new menus.
"I really want to make sure that the menu and the execution is going to be consistent," Breslin said. "That's the problem we faced and I think a lot of restaurants in the Bay Area (face) because it is so hard to hire. You don't have enough staff."
Despite feeling the squeeze from the regional labor shortage, Breslin said she never worried she'd have to close her doors, "but I knew long term that something would need to change with our menu. Because restaurants fail all the time. I'm aware of that."