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By Christine Fillat
After months of home cooking, carry-out meals, and the occasional parking lot tailgate extravaganza, we are happy to be able to visit restaurants again. We can finally go out, be social, but distanced, and enjoy al fresco dining in new and inventive locations.
La Posta in Severna Park now offers outdoor dining on picnic tables in a grassy area alongside the restaurant, shaded by broadleaved trees. Having Route 2 and Route 648 close at hand is not an issue, noise-wise. The atmosphere is breezy and pleasant.
This is Little Italy in Severna Park. The menu is extensive, so you can get whatever dish in the Italian repertoire your heart desires. But for us, on this night, pizza from the wood-burning oven is what we have a craving for.
The restaurant surprised us with a dish of the bruschetta—gratis! Crusty bread with a garlicky tomato, basil, and parmesan topping is really very good, served with a smattering of arugula. This is something I dream about: a perfect bite to have while waiting for the pizza.
A salad with strawberries and fried goat cheese is generous with arugula, plenty for sharing. The flavors are tangy on their own, and for some reason, they didn’t work for me this night. There was an overload of arugula. Save this salad for a meal when you crave a salad and entree dinner.
Eggplant Parmigiana is filled with ricotta and spinach and a marinara sauce. This appetizer selection could be considered for an entrée; it is that filling and satisfying.
But, to the reason for the evening: PIZZA. The great thing about pizza is that you don’t have to do a whole lot to it when all the components are of high quality. Fresh is most important. Flavors are amplified with the heat from the oven, and at La Posta, the Italian-made brick oven hits a searing 900 degrees. When the crust is made well, and the sauce is of the right kind of tomatoes, pizza heaven is close at hand.
On the server’s recommendation, we order the Burrata and Speck pizza. With tomato sauce, mozzarella, creamy, melty burrata, and smoky speck, this combination of flavors is delightful. The sauce is very good, made with San Marzano tomatoes. The crust is chewy and not too thin, not too thick. Just right. This flavor combination elevates the cheese pizza to new elegant heights.
The Pizza Bianca is made with mozzarella, Scamorza cheese, sausage, and broccoli rabe. The cheeses mellow the sharp flavors of the broccoli rabe; the sausage gives the pizza body. This is a bold pizza with not-so-subtle, strong flavors. We like it; just be prepared for the rabe kick.
For dessert, we opt for gelato: salted caramel and vanilla. The gelato is very good and a fine ending to this meal.
La Posta is located in the old Severna Park post office. Although we appreciate the vintage mailbox stand that now doubles as a hostess stand, you may feel, as we do, that the interior could use a bit more design inspiration and imagination.
A casual, quality restaurant, La Posta is popular with the Severna Park crowd. On the weeknight we visited, all the outdoor tables were filled. And there is good reason for this popularity.
Christine Fillat lives on the Magothy River and is an aficionado of Chesapeake Bay cooking and living.
LA POSTA PIZZERIA & ITALIAN KITCHEN
513 Baltimore Annapolis Blvd., Severna Park, MD 21146
lapostapizzeria.com | 443.906.2840
Annapolis Home Magazine
Vol. 11, No. 4 2020