Last night was the first night for Chef Richard Blais and crew at the newly minted "Home" restaurant in the former Posh space. It's Southern inspired, farm to table (mostly), and strikes a nice balance of comfort and refinement. We tried a bunch of dishes and left eager to come back for more. My favorite courses were the deviled eggs three ways (with cornichons, with tuna tartare, and with braised short rib) and the buttermilk pancakes with foie gras butter and blueberries, which was simply astoundingly good. The foie gras butter may have been one of the more "out there" touches evident on the menu, but the kitchen's creativity and command of flavors and sauces really came through in the dishes. Service was good for a first night with a new menu, though a bit expectedly slow. Looking forward to many future meals at Home.