Walking into Post & Beam, you enter a dimly lit dining room and immediately feel like you’re walking into a stylish clubhouse. Known as a Southern restaurant, you are surprised to see a pizza bar facing you. Scanning the room, you note conventional table seating and bar accommodations. Progressive soul sets the vibe which causes you to unwind and relax.
John Cleveland is the executive chef and co-owner of Post & Beam, which he assumed ownership of five years ago. He aimed to maintain the restaurant’s legacy as a revered destination black-owned restaurant in LA, and under his leadership, received the 2020 Los Angeles Times Gold Award and was a semi-finalist for a James Beards Award in 2022.
While Post & Beam may be known for soul food such as short ribs and fried chicken, its cuisine blends modern Southern with California comfort food. The menu includes Italian-style pizzas, sandwiches, and salads. The West Coast influence is evident in its vegan selections, such as kale and endive salad with roasted squash, apples, and spiced pecans.
If you like action, you can sit and watch the hand-stretched pizzas being quickly prepared in their roaring wood-fired oven. Their most popular pie is the spicy turkey meatball with fennel pollen and marinara. If you lean vegan, you’ll appreciate choices such as tomato, basil, and mozzarella pie or one with wild mushrooms, garlic confit, and arugula.
To get the party started, my wife selected a Hurricane as her pre-dinner cocktail. Mixed with three rums, natural passionfruit, and fresh citrus juices, my wife offered me a sip, which immediately tickled my tastebuds. The Old Fashioned is favored here, with five different versions, mixers such as absinthe and amaro, and even one with white rye and moonshine!
My wife favors beef and surprised me by selecting the Wood Oven Salmon ($35) for her entree. It arrived nicely seared, fork-tender, and moist on the inside. The salmon was placed on a bed of mashed curried lentils with a side of onion chutney, and a white barbeque sauce was draped over it.
Fresh catfish ($32) marinated in jerk seasoning and fresh herbs spoke to me. The cornmeal and panko crust gave it a crisp exterior, while the inside was moist and flakey. Underneath the filet was a bed of dirty rice nicely burnt on the bottom, giving it a nice crunchy texture. The combination paired nicely with the earthy Willamette Valley Pinot Noir from Maison Noir Wines.
Brussels sprouts with a maple balsamic glaze and butternut squash puree show that Cleveland’s sides have flavor in mind. The Mac n’ Cheese has a smokey flavor, and the herbed breadcrumbs enhance it. Since each side is only $4, you can order some and not feel guilty.
We ended with the Cleveland Cookie Trifle. Chocolate chip cookie crumble is topped with a heaping scoop of vanilla bean ice cream, and the bourbon cream sauce adds a Southern touch. I don’t usually have desserts, but this one nicely completed our meal.
They also host a Black Pot Supper Club, an intimate, outdoor dinner series celebrating historic African-American cuisine with Chef Martin Draluck (Netflix’s High on the Hog).
Presently, Cleveland is the resident chef at Abernethy’s in The Music Center, preparing some of his favorites and off-menu items. His residency runs through June 2024.
The restaurant is located on the edge of Baldwin Hills Crenshaw Plaza, directly off Santa Rosalia Drive. There is ample free parking. Reservations are available on Resy.
Post & Beam, 3767 Santa Rosalia Dr, LA; 323.299.5599; postandbeamla.com