Like most restaurants, the casual-fine dining concept Post & Beam in Los Angeles hung on through the pandemic by trying different business models: Pizza delivery and takeout and delivering meals to seniors.
Last month, however, the South Los Angeles restaurant opened again for dine-in and now John Cleveland, who owns the restaurant with his wife Roni Cleveland, began the return to normalcy.
Photo credit: Travis McCoy Photography / Spicy Green Book
The 10-year-old restaurant has a new chef de cuisine: Martin Draluck, formerly of Hatchet Hall, who planned to continue Post & Beam’s elevated Southern menu, including favorite dishes like shrimp and grits, vegan crab cakes and jerk catfish.
Though staffing up has been a challenge to serve what is expected to be full dine-in capacity in June, Cleveland said he’s optimistic. The restaurant is looking for an auxiliary kitchen to keep on offering delivery and takeout, as well as meeting demand for catering and packaged meals.
“I feel very positive. The demand for us to be open is greater than I’ve ever experienced,” Cleveland said. “I’ve never seen people so excited to come to restaurants in my life.”
Here is Cleveland describing the challenges of re-opening.
All photos are courtesy of Travis McCoy Photography / Spicy Green Book
Contact Lisa Jennings at [email protected]
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