This is no ordinary tartare. Rather, it’s goat tartare in truffle vinaigrette, pine nuts, pomme rosti, arugula and shaved Parmesan from executive chef Kyoo Eom. The starter was part of a four-course goat dinner paired with Grenache wines. It turns out both goat and Grenache have range. In the capable hands of sommelier Matthew Rancourt, we started with bubbles, progressed to a white and a red and finished the evening with a unique wine from the Rhone Valley—the 2012 Banyuls from Michel Chapoutier. Chapoutier has been printing wine labels in braille since 1996 as a tribute to Maurice de la Sizeranne—a blind French philanthropist with an attachment to the Hermitage appellation. Poste has plans for other dinners with cool spins in 2015.
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