We started with the antipasti platter. The highlight for me was the duck prosciutto with orange oil and pistachios - I normally am not a fan of too fruity of flavours with my cured meats, but this was balanced perfectly. I also enjoyed the taleggio with apricot puree and almonds. The rest of platter was good, but not as memorable, and the swordfish bresaola was almost underseasoned, which was a bit disappointing.
For the main event, we tried the potato and smoked panchetta as well as the mushroom pizzas. Both were delicious, with excellent thin but sturdy crust. We sat at the bar so we learned that Posto's trick for preventing soggy crust is to slide a fork underneath the pizza when it comes out of the oven to let out the steam. I can attest that it works!
Dessert was quite good as well, and we enjoyed both the cannoli (which are quite sizable - we ordered one each and it was perhaps overkill) and hazelnut latte gelato.
It was a good experience, and the only reason that Posto gets a half-star knock is the drink service pace - I didn't get my glass of sparkling until after our antipasti platter was ready. In any event, I would come again.