Puffs of breath clouded before me as I walked toward The Post, taking ginger steps along the way, dodging patches of ice and snow after having awakened to an unexpected winter wonderland. The drastically low temps and mildly hazardous conditions made leaving the house far from ideal, however the promise of warm bread laden with garlic and butter, mammoth slices of expertly crafted pizza and the heat of a spicy bratwurst sub propelled me forward, and I was confident my chilly excursion would be worthwhile.
Having just celebrated its first birthday, The Post has quickly become a Germantown staple, adding New York-style pizza pies to the rapidly expanding restaurant scene in this underappreciated corner of Louisville.
The brainchild of Nash and Laura Neely, The Post occupies the old VFW Post building, a shotgun-style structure in keeping with much of Germantown’s architecture. A large deck juts out toward the sidewalk and, on warmer days, is humming with diners diving into comically large slices of thin-crust, just-floppy-enough, pizza. As promised by the mural adorning the side of the restaurant (“Beer from the Land of the Free & the Home of the Brave”), we settled into a table in the main dining room and set about selecting our pint from their expansive list of craft brews.
Basketball was on tap this wintry day, and the UofL game was projected onto a large whitewashed wall in the main dining room. We selected the Country Boy Halfway Home and a Bells Lager and ordered the server’s recommended starters, the pesto bread and beer cheese.
First up was the pesto bread, a familiar combination of flavors that always yields a tasty union. Pesto crafted with plenty of basil was spread over pillowy slices of bread, a blanket of melted mozzarella draped over the top. Dots of tomato added a pop of color, and the house marinara on hand for dipping offered a complete and classic pizza joint appetizer experience.
By this point, we were quickly warming from the cold and the mildly spicy beer cheese that soon arrived ensured we were heated through and through. Flecks of red pepper flakes were visible, and the spread offered up the traditional grainy texture I so love in beer cheese. Better yet were the browned breadsticks served alongside, a sheen of butter and garlic encapsulating the crusted exterior. We munched happily and set about the impossible task of selecting which pie to order.
There is no question that one should visit The Post for pizza, however do not let the signature product deter you from exploring its selection of subs. I am forever a sucker for a good bratwurst, particularly when it is accompanied by a spicy mustard. The Post’s bratwurst sub instantly caught my eye and did not disappoint — slices of pork tangled with hot jalapeños, sauerkraut and melty cheddar cheese melded between two slices of crusty bread. The bite from the jalapeños was no joke, and we were soon requesting water refills, the spice threatening to defeat us — but in the most delicious way possible.
Palates cooled, it was time for the main event, what The Post is truly all about: pizza. Twelve signature pies decorate the menu at The Post and, luckily for diners, they have no problem making two different choices on one single pie. The standard build-your-own option is also available, and pizzas are offered in 12-inch, 16-inch or gigantic 20-inch sizes. I’m generally a sucker for any variation of a supreme pizza and am yet to meet a topping that I don’t like. Having already taste-tested The Lone Wolf, The Riveter and The Italian Campaign, we looked to our server to offer us a new route. We settled on a 16-inch pie split with The Chicken Dinner and The Victory Garden toppings.
Regardless of the toppings selected, it is the crust that shows a pizza’s true merit, and The Post gets high marks in my book. Made to withstand extra- and extra-extra-large sizes, the crust is crisp while remaining pliable. It allows for maximum foldability but is not so thin that the weight of the sauce and the toppings are left unsupported. Golden at the edges, the crust has just the right amount of chew to it and a whisper of sweetness, a nice counter to the piquant buffalo sauce that served as the base for The Chicken Dinner pie. Shreds of chicken, salty bacon, red onions and cheddar are strewn over the top of the buffalo sauce and baked until bubbly, a final drizzle of ranch completing the experience.
The Victory Garden offered a lighter experience, a valley of bell peppers, onion, mushrooms, olives, roasted red peppers, broccoli, spinach and sun-dried tomato crisped from the pizza oven and kicked up with a punch of flavor courtesy of crumbled feta cheese. If only we could eat our vegetables like this every meal!
Armed with ample leftovers, we set out back into the cold, happily full and thankful for the warm and delicious sanctuary provided by The Post. Be it snow, sleet or rain, we will soon return!
The Post is located at 1045 Goss Ave. in Germantown. Their hours are Monday, Tuesday and Wednesday, 11 to 12 a.m.; Thursday and Friday, 11 to 2 a.m.; Saturday, 12 p.m. to 2 a.m.; and Sunday, 12 p.m. to 12 a.m. Reach them by phone at (502) 635-2020 and check out their website here.
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