Post 1917 Steakhouse

The story

Crafted with passion, served with love

Innovating for a Global Palate

Post 1917 Steakhouse on Haven Street in Reading, Massachusetts is the first restaurant owner and head chef Jason Carron has opened under his own name — and it shows the confidence of someone who has spent two decades turning around kitchens across New England. Carron opened the steakhouse in spring 2024, bringing the same meticulous attention to detail he applied to other restaurants' problems directly to his own plates. The result earned a Wine Spectator Award of Excellence in 2025, a meaningful nod for a steakhouse still in its first year.

The Team Behind the Kitchen

Carron's farm-to-table philosophy sets the tone: every ingredient is chosen to innovate the plate with something both aesthetically considered and, above all, delicious. Alongside him, Executive Chef Shawn Harris brings formal training from the Auguste Escoffier School of Culinary Arts and a track record that includes two DiRoNA Awards. Harris found his calling early, drawn to the almost immediate way a well-executed dish can shift someone's mood, and his kitchen experience spans a wide range of cuisines and techniques.

Bar Manager Christian Tanso rounds out the creative core. A decade-long hospitality professional with a particular depth of knowledge in world whisky, brandy, and tequila, he designs cocktails with an emphasis on creativity and balance. A sommelier is also on hand for wine pairings — a fitting complement to the cellar that caught Wine Spectator's attention.

The Experience

The atmosphere at Post 1917 is deliberately welcoming without being casual. Director of Operations Emily Bucchanio, who grew up with farming roots and built her career from the restaurant floor up, shapes a guest experience that feels both personal and polished. The steakhouse handles private events and special occasions as naturally as it does a quiet weeknight dinner.

As a farm-to-table steakhouse, Post 1917 sits at an interesting intersection — the rigorous sourcing sensibility of a produce-driven kitchen applied to the primal pleasures of a great cut of beef. The bar stays open late on weekends, and Sunday lunch extends the week's range. With a second location already open in Lexington and a Somerville outpost planned for 2026, the Reading original remains where the story began.