From Our Editors
"We're not a typical 'hotel restaurant,'" Dennis Delamater recently explained to the Phoenix New Times. "We're a restaurant that just happens to be at a hotel." The Post's executive chef obviously puts food first, so one can imagine how antsy he was during the restaurant's recent renovation. All of that waiting has finally paid off, now that The Post has opened with a sleek, contemporary look and a redesigned menu of seasonally evolving New American cuisine. Like a broken compass, many of Delamater's dishes betray a Southwestern slant; try the chile relleno omelet for breakfast or the pork belly tacos at lunch.