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"We combine vibrant flavors, different textures, in each of the items we offer, whether they are tapas or entrees." -Chef Eduardo Posada
"I’m a big sauce guy, that’s where you can really feel the flavors”- Chef Eduardo Posada
"We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets."- Chef Eduardo Posada
Press
Diablo Magazine
"The Livermore hot spot expands.."
Check, Please! Bay Area
"..we find bold flavors and local wines at the newly renovated Posada Contemporary Southwestern Cuisine in Livermore."
Diablo Magazine
"..we’ve compiled our list of the 100 best bites in the East Bay. Bon appétit!"
East Bay Times
"A perennially favorite dish, citrus-marinated Market Fresh Salmon Ceviche was one of our favorites"
Mercury News
"Smooth and complex. Complement and contrast."