Hot! Chicken - Friday & Saturday Night Special Triple Chile Marinated Chicken with Post & Beam Signature Spice Blend. Choose from Mild or Super Hot! Served with Buttermilk Ranch Sauce, House Pickles and choice of small side dish. Limited quantities. We won't be mad if you request the 'mild', [...]
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Sunday, December 31 Join us for New Year's Eve when we'll be offering a specially prepared New Year's Eve Prix Fixe Menu in addition to items from our regular menu. PRIX FIXE MENU Please choose one item in each category - INTROS - Rock Shrimp and Dungeness Crab Cakes with Black Eyed Peas, [...]
As a regular practice the Post & Beam management team reads Yelp to stay abreast of what our guests are saying. We do so with the intention of catching anything we may have missed in the experience at the restaurant that would enable us to improve. Of course, we like reading the good stuff [...]
PIMENTO CHEESE This recipe originally appeared in the Hollywood Bowl Chef's Picnic Club. "A Southern California native who grew up on the Caribbean coast of Costa Rica and cooked all over the world, Armstrong has introduced some soulful Southern notes into his repertoire at Post & Beam in Baldwin Hills and Willie Jane in Venice." [...]
PICKLED SHRIMP SALAD WITH BUTTERMILK VINAIGRETTE DRESSING Chef Govind Armstrong teaches us the process of pickling shrimp to mix into a salad and how to make homemade dressing. See video on How to Make Pickled Shrimp on the Hallmark Channel . […]
Late, late on a cold night in January early-80’s, the band at The Cellar was anxious to start its 3rd and final set as the crowd, while sparse, was still in the mood for more. I was ready to go home. It was 2:30am on a Thursday and the only people still out besides [...]
For more than 20 years, my dad, Howard Johnson, owned a very popular restaurant on the Upper Westside of Manhattan called the Cellar. The Cellar was a special place and at the time of its inception in 1973, there were very few, if any, black-owned restaurants outside of Harlem below 110th street. Ironically, my father [...]
Brad- Where were you born? Hal: I was born in New York City. B: What was the first restaurant you liked going to? H: My family used to go to the theater and then to the Horn & Hardart Automat. It was the first food I’d had that wasn’t my Mom’s. H&H was hot shit when [...]
On a recent Friday night, Chef and Restaurateur Marcus Samuelson was in town. After seeing each other during the summer in Harlem at his game changing restaurant The Red Rooster, we agreed to connect next time he made it out to the West Coast. True to his word Marcus called to let me know [...]
"In the kitchen, few cultures mingle as effortlessly as the flavors of Africa and Latin America. Think of the common ground ingredients– from plantains to peppers, tropical fruits to tubers. And there are a fair amount of chefs influenced by both cultures as well..." [button link="https://postandbeamla.com/wp-content/uploads/2014/07/Post-and-Beam-The-Latin-Kitchen-Feb-18-2014.pdf"]Read More[/button]