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First Bite: Posada

A pearl of a brunch menu marks reopening of Livermore's popular Southwestern eatery.


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After a six-month siesta, Posada reopened in late August with an oyster bar, a wine wall, and twice as much seating. Most exciting, however, is the expanded brunch menu—offered Saturdays now too—featuring innovative egg dishes and fresh oysters, both favorites of chef-owner Eduardo Posada.

Posada, who was born in Ciudad Juarez, Mexico, and grew up in El Paso, Texas, opened the casual and colorful Southwestern restaurant with his wife, Blanca, and son Alexis—who heads up brunch. With specialties like blackberry mole and mahimahi tacos, the restaurant was a huge hit when it first opened in 2013. Now, it's even better.

The new Oysters Posada are grilled until they pop and are served in the shell with warm liquor and chipotle-spiked salsa. The oysters are also available raw on the half shell—a great warm up to charbroiled hanger steak with poached eggs and fried corn cakes. Other winners include gently fried eggs with a sublime tomatillo sauce (huevos rancheros) and rich pork-and-beef enchiladas with chile rojo. It all tastes good with Posada's signature “sangritas”—a light and frosty margarita topped with syrupy sangria.

The expansion took over the former tattoo shop next door, so Posada occupies most of the quiet, eucalyptus-shaded side of an otherwise ordinary-looking strip mall. Whether you dine inside or outside, or with or without oysters, you'll likely find Posada to be a pearl.


988 Murrieta Blvd., Livermore, (925) 606-1004, posadarestaurant.com. Lunch and dinner Tues.-Sun. Brunch Sat.-Sun.