Post 1917 Steakhouse has expanded its premium beef menu at its Reading location, giving Burlington-area diners a broader selection of farm-sourced steaks prepared with the techniques the team has refined over the past two decades.
More information is available at https://www.post1917.com/
The story behind the expanded menu begins long before a steak ever reaches the grill. Post 1917 works directly with farm partners that prioritize quality and ethical raising practices, building relationships that allow the restaurant to be selective about what comes through the door. That direct connection matters in a steakhouse, where small differences in marbling, tenderness, and flavor define the final plate. Executive chef Victor Valencia and his team review each cut to ensure it meets the standards guests expect before it ever reaches the kitchen line.
The expanded offering features the classic cuts diners look for in a traditional steakhouse experience, including ribeye, filet mignon, New York strip, and porterhouse. Rather than treating these as interchangeable options, the kitchen approaches each cut with an understanding of how its structure should influence seasoning, timing, and finishing—so the texture remains precise and the flavor stays true to the beef itself.
While the menu emphasizes premium ingredients, the restaurant also keeps accessibility in view. Nearly 95% of the menu is gluten-free, allowing many guests to order with confidence rather than caution. For diners with allergies and sensitivities, Post 1917 maintains a separate cooking area to reduce risk and support safe preparation.
With sourcing and service standards in place, execution becomes the final measure of quality. Chef Valencia applies the discipline developed in high-end steakhouse kitchens, using precision cooking methods that preserve natural moisture while developing deeper flavor and an ideal finish. From initial seasoning to final plating, the kitchen’s focus remains consistent—control, balance, and presentation that matches the caliber of the ingredients.
To round out the experience, Post 1917 has expanded its beverage program to complement the menu. Wine Director Jennifer Wladkowski curates pairings that suit different steak preparations and offers guidance for guests who want a more tailored match. Bar Manager Christian Tanso has developed craft cocktails designed to support premium beef flavors without overpowering them.
The expanded menu is now available at Post 1917’s Reading location. Reservations can be made through the restaurant’s website.
About Post 1917 Steakhouse
Post 1917 Steakhouse reflects Jason Carron’s two-decade mission to strengthen New England restaurant communities through thoughtful sourcing, careful flavor development, and a dining experience where presentation meets exceptional taste.
To learn more, visit https://www.post1917.com/
Post 1917
136 Haven Street,
Reading
MA
01867
United States
