406 Stuart Street
Boston, MA 02116
617-399-0015
Located at the Clarendon Building (the site of the former Back Bay Post Office Annex), Post 390 is the latest concept from renowned restaurateur Kenneth Himmel who also owns and operates Grill 23 & bar and Harvest restaurant in Cambridge. This urban tavern, perfectly situated between the South End and Back Bay, features two floors with exhibition kitchens, three fireplaces, two bars and dramatic city views. A massive wrought iron staircase connects the energy of the first floor with the second where guests can enjoy the enormous exposed kitchen, wine display, two private dining rooms and additional fireside dining while looking out at landmarks like Copley Place, Trinity Church and the Hancock Tower.
Welcoming guests and neighbors alike, Post 390 gives you the delicious food and warm hospitality that diners crave in an urban tavern setting.
Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.
Cooking for a Cause
Head to the Seaport Hotel on Friday, March 30th for the 9th annual Cooking for a Cause, a benefit for ...
Wine Madness
March Madness would be so much more fun if there were wine involved.

As Pastry Chef at Post 390 and Grill 23 & Bar, Molly Hanson has come full circle. Born in Cambridge and raised in classic New England towns like Concord and Stowe, Hanson developed her talent first at the New England Culinary Institute and then at The Inn at Shelburne Farms in Vermont. She returned to the city life with a turn under Jim Dodge's direction at Boston's Museum of Fine Arts before heading out west to San Francisco. There, Hanson flourished at Farallon under the tutelage of famed Pastry Chef Emily Luchetti.
"It was time to come home" explains Hanson. "I missed the seasonality of New England. I love picking apples at the neighborhood farms and making fresh applesauce, pies and crisps. Anything I can get my hands on that's fresh, in-season - that's what inspires me."
In 2001, Hanson excelled as Pastry Chef at Harvest, creating seasonal desserts reflecting the fresh bounty of New England. Working alongside then Harvest Executive Chef Eric Brennan, the two were a creative force in the kitchen, earning accolades for their new interpretations of New England classics. In 2003, Hanson took on the dual roles of Pastry Chef at both Harvest and Grill 23 & Bar. This was a challenge well met, creating distinct menus for each restaurant, never duplicating desserts, and remaining true to the philosophy of each restaurant.
These days Hanson continues to wear two hats - now at Post 390 and Grill 23 & Bar. "The dessert menus of the two restaurants are quite different - which keeps me challenged and inspired" says Hanson. "At Grill 23 we focus on big flavors and a ‘wow' appearance, true to the classic steakhouse style. At Post 390 we've recreated some classic desserts giving them modern day upgrades."
