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"7/7/24 Check John Cleveland Wife Ronnie Brunch Mimosa HBCU old fashioned - *** too sweet Catfish nuggets Biscuits Shrimp and grits Chicken and waffles "
@vincentmslade
"Bottomless mimosas come with either fresh orange juice or cranberry pineapple juice. The service is $21 for 90 minutes, with a full stop at 4:30 p.m. regardless of start time. Baldwin Hills' Post & Beam is your go-to for California-style soul food and an irresistible weekend brunch! Dive into Southern-inspired delights like shrimp and grits and pecan pie French toast. Don't miss their $21 bottomless mimosas with fresh juice until 4:30 p.m. Post & Beam, the celebrated Baldwin Hills restaurant from chef John Cleveland and Roni Cleveland, reopened last spring and brought on chef Martin Draluck, who previously cooked at Hatchet Hall and Milo & Olive. On the brunch menu are sweet and savory dishes including a braised oxtail hash, ribeye and eggs, and pecan pie French toast with bourbon caramel. "
@jordanwood
"Baldwin Hills/Crenshaw American $$$ Take out Reservation At the crown-jewel restaurant of Baldwin Hills Crenshaw shopping plaza, John and Roni Cleveland serve cheering dishes inflected with the flavors of the American South: shrimp and grits with shrimp butter and beef bacon, jerk catfish over dirty rice, a scarf-it-down grilled cheese rich with braised oxtail meat and smoked mozzarella. For brunch? More oxtail, in the form of hash with poached eggs and mustard hollandaise, and pecan-pie-inspired French toast with bourbon caramel. Since its inception in 2011 — when founder Brad Johnson opened the restaurant with L.A. native chef Govind Armstrong leading the kitchen — part of Post & Beam’s mission has been to nurture Black culinary talent. To that end, the Clevelands regularly host Martin Draluck (formerly the restaurant’s chef de cuisine) and his Black Pot Supper Club. The event, inspired by the culinary legacy of enslaved chefs James Hemings and Hercules Posey, builds on the Hemings & Hercules dinners Draluck co-created with Brian Dunsmoor that were featured on the Netflix series “High on the Hog.” The menu might include head cheese or rabbit braised in Madeira, and the table conversations sparked by the historical dishes could be occasionally difficult and very meaningful."
@ashigu