text: We had been looking forward to Posh for quite some time The idea of the chef creating a meal based on our preferences seemed innovative and refreshing Looking at the reviews I expected a high degree of creativity and an elevated level of quality food with exotic ingredients The reality is that the restaurant did not live up to the hype associated with it nnTo start with the ambiance for a fine dining restaurant was lacking It was like a concrete bunker which made the noise level unbearable I left there with my ears literally ringing as though I had been at a rock concert My dinner mate and I grew hoarse trying to have a conversation nnThe tables were plain black with no linen A pet peeve of mine is when a restaurant places the silverware directly on the table top My issue with this is that after each turn of the table it is wiped with a cleaning rag that I am sure has been used to mop several previous tables leaving a germy film on the surface Placing the silver on a napkin would be preferential A petty issue perhaps but one worth bringing upnnThe service was like the food basic and nothing to rave about While our servers were attentive not once during the entire visit were we asked how the food or experience was not even when we left Maybe the servers get tired of hearing people complainnnThe food was the biggest disappointment We opted for the course meal An amuse bouche of daikon radish in a dashi based sauce with scallion was brought out Flavorful but not especially creative in its presentationnnMy first course was essentially potato salad with some micro greens and half a boiled egg on top When I say potato salad that is exactly what I mean Plain old boring bland potato salad with a mayo base It was something I could have picked up at my local Safeway Nothing exceptional about itnnMy second course was an uni cheesecake I love uni but I will be dipped in sea foam if I could detect even the slightest trace of it in this dish It was a round piece of cream cheese at least that is what it tasted like Seriously it tasted like they had softened some Philadelphia cream cheese made a circle out of it and placed it in some sort of soy based sauce that only succeeded in making the dish overly salty an issue which we had with many of our courses Salt is an essential seasoning but please use it sparingly I should not leave a dining experience feeling dehydratednnThird course was a take on Vietnamese Pho with frog legs as the protein The server said it is made with Thai basil like that was some kind of rare exotic ingredient The broth was decent though many valley Pho restaurants would put it to shame One issue was they loaded it with the basil so that became the dominant taste and aroma The pieces of frog legs were unseasoned and overcooked making them tough The accompanying noodles I believe they were rice noodles were cooked correctly howevernnMy fourth course was quail Once again overly salty and a bit on the dry side It was overcooked to the point that the legs and wings were crunchy Nothing to write home aboutnnThe final course was dessert And it was plain everyday flan Though they try to fancy it up by calling it creme caramel That is right a caramel custard that would have been at home in any average Mexican restaurant Absolutely nothing creative here and I think that is my main issue with Posh I expected to be wowed by the presentation and the combining of ingredients that you do not see every day Instead I got a pedestrian tour of average valley restaurants and for that I had the privilege of paying one drinktax and tip included The flavors and presentation are something you would see at any average restaurantnnI wanted to have a magical showstopping special effects driven dining experience and that is what I had been lead to believe would happen at Posh Instead I got a few cheap street show cards tricks and my pockets picked I will not be back