Post & Beam, the Baldwin Hills restaurant from Chef John Cleveland and Roni Cleveland, reopens for on-premise dining on Easter Sunday, April 4, with new Chef de Cuisine Martin Draluck on board.
After operating for takeaway only over the last four months with a focus on wood-fired pizzas, Post & Beam returns with its core menu, with revamped sourcing to incorporate more local, family-owned products, farms, and distributors.
Draluck, a Los Angeles native who joined the Post & Beam kitchen after cooking at Hatchet Hall since 2015, was integral in the creation of the restaurant’s historically rooted Fuss & Feathers dinner series, an exploration of recipes and techniques of the American South. Prior to Hatchet Hall, Chef Draluck spent time cooking at Milo + Olive.
“We are ecstatic to have Chef Draluck join our culinary team,” says Executive Chef John Cleveland. “Our mutual admiration for wood-fired cuisine and Southern traditions brought us together, and his strong command of comfort food and casual fine dining is a perfect match for Post & Beam. I am happy that we continue to grow as a foundation for young talented chefs in our community.”
Alongside the return of favorite dishes such as Vegan Crab Cakes, Shrimp Grits, Jerk Catfish, and Beef Short Ribs, the newest addition to the Post & Beam menu is the oyster menu, including smoked East Coast oysters and raw Pacific oysters, paired with housemade sauces and Post & Beam’s signature watermelon mignonette.
In addition to seating in the lush garden patio, the bar inside the warm, mid-century dining room will accommodate the 25 percent allowed capacity. Post & Beam will continue to uphold the highest health & safety standards to comply with LA County’s current COVID-19 regulations.
Starting April 4, Post & Beam will be open Wednesday-Saturday from 4 to 9pm and Sunday from 11 a.m. to 4 p.m., serving brunch all day.