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HomeStuart Patterson2023-02-20T10:50:04-05:00

POST & BEAM HOSPITALITY

DIVERSE SOLUTIONS FOR ENTERTAINMENT AND HOSPITALITY




Contact us

Podcast

Featured Projects










POST & BEAM HOSPITALITY OFFERS A VARIETY OF SERVICES RANGING FROM HOSPITALITY
CONSULTING AND DIVERSITY STRATEGY TO MEDIA CONTENT CREATION.



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INTEREST.





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SOCIAL CONNECTIONS



PODCAST






PULL UP A CHAIR TO THE CORNER TABLE FOR AN INSPIRING CONVERSATION WITH
WELL-KNOWN RESTAURATEUR BRAD JOHNSON FROM A CAREER INSIDER’S VIEW— NO
RESERVATIONS NEEDED.


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FOOD + DRINK + CULTURE



After years of lowering the velvet rope, pulling out chairs on both coasts for
countless guests, and having innumerable face-to-face interactions with the
public, Brad Johnson puts his conversational skills to use as the host of Corner
Table Talk. Come sit at the corner table, that often-requested table providing
both some degree of privacy and intimacy while affording an excellent vantage
point of the room. Listen in as Brad and guests share insights, personal
stories, and experiences in careers that run the gamut, including restaurants,
bars, clubs, fashion, finance, publishing, journalism, activism, sports, and
entertainment, highlighting their passion for business, social and cultural
commentary.


HOW WE MOVE



Following the conversation with our guest, Ambassador Shabazz (eldest daughter
of Malcolm X and Dr. Betty Shabazz), speaker, writer, and diplomat, spends a few
moments unpacking the discussion and highlights some of the interesting people,
places, and things that have her attention.





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INTEREST.





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Executive Producers: Corner Table Media, a division of Post & Beam Hospitality
LLC
Music: Bryce Vine




SOCIAL CONNECTIONS




THE CORNER TABLE

Musings, news and interviews, at the table, with Brad Johnson




 * OXFORD AMERICAN FEATURE: PEASANT FOOD

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OXFORD AMERICAN FEATURE: PEASANT FOOD

By Stuart Patterson|2021-04-01T15:02:51-04:00April 1st, 2021|



Peasant Food: Notes From a Life in Restaurants By Brad Johnson, Oxford American,
April 2021 In 2013, in Venice Beach, my business partner chef Govind Armstrong
and I opened Willie Jane, a Low Country [...]

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 * BE A LEGEND: LINDA AND BRAD JOHNSON

 * 
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BE A LEGEND: LINDA AND BRAD JOHNSON

By Stuart Patterson|2020-12-18T15:22:55-05:00December 17th, 2020|



Hospitality Design with Guest Editor Venus Williams Family Business: The
husband-and-wife founders of Post & Beam Hospitality have a flair for narrative
Brad Johnson caught the design bug from his father. When Howard Johnson [...]

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 0







 * BLACK OWNED: PANDEMIC AND PROTESTS

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BLACK OWNED: PANDEMIC AND PROTESTS

Assuming the answer would be an emphatic no, well-meaning friends called [...]



 * SIMPLY COMPLICATED

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SIMPLY COMPLICATED

I met Bill Withers in 1999 at The Sunset Room in [...]



 * WARHOLS AND FRIED CHICKEN

 * 
 * 


WARHOLS AND FRIED CHICKEN

How does a Black teenager from rural South Carolina, daughter of [...]









SERVICES




HOSPITALITY CONSULTING


CONCEPT DEVELOPMENT / BUSINESS PLAN AND FINANCIAL MODELLING / LOCATIONS /
OPERATIONS



CULTURAL DIVERSITY STRATEGY


COMMUNITY OUTREACH / PUBLIC RELATIONS / MENTORING / OPERATIONS




WRITING AND EDITORIAL


HOSPITALITY / DIVERSITY / SOCIAL COMMENTARY



PUBLIC SPEAKING AND MEDIA CONTENT


INTERVIEWS / CULTURAL AWARENESS / TRANSITIONING NEIGHBORHOODS / PERSONAL
NARRATIVE


BRAD JOHNSON



A 2nd generation restaurateur and hospitality entrepreneur, native New Yorker
Brad Johnson has built a reputation owning and operating acclaimed restaurants,
bars and clubs in New York, Los Angeles and Las Vegas. In the ‘90s, he made his
Los Angeles debut with the lavish nightclub The Roxbury (yes, that Roxbury) and
followed that up with the Melrose-avenue soulful hot spot Georgia. He’s been the
driving force behind several high profile LA restaurants, most recently the
James Beard semi-finalist for Best Restaurant, Post & Beam in Baldwin Hills,
that was also awarded the prestigious  Los Angeles Times Gold Award. The Gold
Award is named for the beloved Pulitzer Prize-winning food critic Jonathan Gold
and which honors “culinary excellence and expanding the notion of what Southern
California cooking might be. The award celebrates intelligence, innovation,
brilliance, sensitivity to aesthetics, culture and the environment.”

Johnson began his career at his father’s legendary restaurant, The Cellar on
Manhattan’s Upper West Side, learning the business starting as a dishwasher, and
eventually majored in Hotel Restaurant Management at the University of
Massachusetts at Amherst.

With a passion for business, social, and cultural commentary, Johnson hosts the
FOOD + DRINK + CULTURE focused podcast, “Corner Table Talk” and contributes his
writing to various publications including Bon Appetit, Oxford American, Los
Angeles Magazine, The James Beard Foundation and Eater LA as well as his blog,
“The Corner Table”.




PROJECTS





SUNSET LOUNGE

WEST PALM BEACH



RESTORATION OF “CHITLIN ’ CIRCUIT” JAZZ CLUB

Jan 2020 – Jul 2020

The City of West Palm Beach hired Johnson’s Post & Beam Hospitality firm to
consult on the city’s $12.5 million restoration of a building that was a stop on
the infamous “Chitlin’ Circuit” for the likes of Count Basie, Louis Armstrong,
Duke Ellington, Ray Charles, Ike and Tina Turner and Ella Fitzgerald. The
project, designed by international tennis star Venus Williams’ West Palm
Beach-based design firm V Starr Interiors, in partnership with the Community
Redevelopment Agency, is intended to catalyze the revitalization of the
predominately African American Northwest Corridor. The Sunset Lounge is slated
to open in the Fall of 2021.





POST & BEAM

LOS ANGELES



SOUTHERN COMFORT, CALIFORNIA SOUL RESTAURANT

Jul 2009 – Jun 2019

“In a landscape of the inevitable chain restaurants, Post & Beam stands out on
all counts – a dedicated chef and solid farm-to-table cooking, sharp front of
the house and warmly welcoming setting. Every neighborhood should be so lucky.”
Irene Virbila, LA Times Food Critic

Capri Capital Partners headed by Quintin Primo and Ken Lombard were charged with
overseeing the repositioning of The Baldwin Hills Crenshaw Plaza in South LA,
one of the country’s oldest shopping centers and, at the time, a C-class mall.
Lombard sought local entrepreneurs to reframe the experience, beginning with the
addition of The Debbie Allen Dance Academy followed by approaching Johnson with
the idea of opening a signature restaurant. The name “Post & Beam” was decided
as a way to pay homage to the architectural style of the many mid-century homes
populating the surrounding neighborhoods. Johnson recruited renowned chef and
Inglewood native Govind Armstrong to join the team including his wife and
business partner, Linda Ayles-Johnson, and hospitality veteran David Borrego.

Pulitzer Prize, Los Angeles Times food editor Jonathan Gold wrote “The handsome,
modernist restaurant in the Baldwin Hills Plaza may be the most ambitious
restaurant ever to open in the Crenshaw District. If you want to understand the
power structure of South Los Angeles, you could do worse than to eavesdrop over
smoked-salmon hash and a Bloody Mary after church on a Sunday afternoon”.

After operating for eight years, Johnson sold Post & Beam to its young African
American chef John Cleveland, featured in a cover story in the LA Times. In
2020, Post & Beam received the 4th Annual LA Times Gold Award given annually
“with the idea of honoring culinary excellence and expanding the notion of what
Southern California cooking might be. The award celebrates intelligence and
innovation, brilliance and sensitivity to aesthetics, culture and the
environment.”

 * LA Times 2020 Gold Award Recipient (Jul 2020)
 * LA Times Food Section Cover Story “How Post & Beam, The Successful Black
   Owned  South LA Restaurant, Stayed in Local Hands (Sep 2019)
 * NY Times Feature “A Belle Époque for African American Cooking” (Jan 2016)
 * LA Times “Jonathan Gold Best 101 Restaurants” (2012, 2013, 2014, 2015, 2016)
   and LA Times “101 Essential Restaurants (2018)
 * Al Jazeera America Feature Story ”Fighting Los Angeles’ ‘Food Desert’
   Epidemic” (Oct 2015)
 * Essence Feature Story “Fresh Coast Cuisine” (Oct 2014)
   
 * Eater LA “The 18 Biggest Openings of 2012” (Jan 2013)
 * Thrillist “Best New Restaurants 2012” (Dec 2012)
 * The Rundown “Best New Restaurants of 2012” (Dec 2012)
 * Zagat “Top 10 Hottest New Restaurants” (June 2012)





WILLIE JANE

LOS ANGELES



LOW COUNTRY AND SOUTHERN RESTAURANT

Jan 2012 – Dec 2017

Along with Chef Govind Armstrong, Johnson created and operated this restaurant
and bar with an open air patio. Located on trendy Abbot Kinney Blvd in Venice
(according to GQ Magazine, one of the coolest blocks in America) offering low
country and southern fare with a modern twist. Sourcing fresh ingredients from
our garden next door and developing a garden-to-glass artisanal drink program
resulted in being named “Best Bar on Abbot Kinney”.

 * Thrillist “Best Chicken and Waffles in LA” (Jan 2015)
 * LA Weekly “Best Bar on Abbot Kinney 2014” (Oct 2014)
 * LA Times “Jonathan Gold Best 101 Restaurants” Mention (May 2014)
   “If you follow restaurants in Los Angeles, you have known about Govind
   Armstrong since he was a teenage prodigy on the line at the original Spago.
   In Venice, his Willie Jane is the most accomplished Southern dining room in
   town.”
 * CBS “Best Fried Chicken in LA” (Jul 2014)
 * Travel + Leisure The Food Issue “Eating L.A.” (April 2014)
   “I’m here in LA to write about a dozen or so of the city’s best new
   restaurants.”
 * Gayot “The 25 Best Los Angeles Restaurants for Spring 2014” (Mar 2014)
 * Gayot “The Top 10 New & Notable Restaurants in Los Angeles” (Jun 2013)
 * Zagat “ LA’s 18 Hottest Openings of 2013” (June 2013)
 * Zagat “15 Best Restaurants in Venice” (Mar 2013)
 * LA Times “2013’s Best Recipes” Buttermilk Biscuits (Jan 2013)





BLT STEAK

LOS ANGELES



NYC-BASED FINE DINING STEAKHOUSE

Jan 2007 – Dec 2010

As West Coast Managing Partner, Johnson tracked and assisted in securing and
licensing two prime restaurant locations for the BLT Group: Sunset Blvd for BLT
Steak, a high-end steak restaurant; and Sunset and Vine for Go Burger, a burger
concept. The BLT Steak site involved working with the City of West Hollywood to
expand the existing conditional use permit for the original Le Dome restaurant
to include the basement. Johnson was responsible for managing the overall
operations of Chef Laurent Tourondel’s critically acclaimed modern American
steakhouse, BLT Steak.

 * Angeleno Magazine, “Best New Restaurant” (August, 2008)
 * Los Angeles Magazine, “Best New Restaurants” (cover January 2009)





WINDOWS RESTAURANT

LOS ANGELES



FINE DINING RESTAURANT AND EVENT VENUE

Jan 2004 – Dec 2007

This 10,000 sq ft venue was located on the top floor of the AT&T tower in
downtown Los Angeles. The building owned by an investor group including Magic
Johnson, Ken Lombard, and Bobby Turner, included a restaurant, bar, and event
space that was losing money when our group was hired. We developed and
implemented a turnaround strategy to generate profitability and achieved
double-digit growth and profitability year after year.




MENEMSHA

LOS ANGELES



A NEW ENGLAND INSPIRED RESTAURANT

Jan 2003 – Dec 2005

“The entrance is a patio sheltered by high walls and warmed by a stone fireplace
and heat lamps. With its bar back lit in red and a massive stone fireplace at
the far end of the room, the restaurant itself feels like a cozy lodge hunched
against the elements. The walls are lined with knotty pine. A poster-size print
of the colorful clay-streaked cliffs of Aquinnah reigns over the dining room…”
LA Times food critic Irene S. Virbilia

Johnson created and operated a New England inspired restaurant/bar and raw bar
in Venice/Marina Del Rey. The pine wood-paneled venue’s cozy interior featured a
fireplace and a blown-up aerial photograph of the famous multicolored clay
cliffs of Aquinnah on Martha’s Vineyard. Boat captains chairs were converted to
bar stools and a raw bar served fresh clams and oysters on the half-shell.  The
menu included lobster prepared several ways, baked Bluefish and Yankee Pot Roast
sure to please any die-hard lover of New England cuisine. Authentic New England
style split buns shipped from the East Coast piled high with fresh lobster
introduced the lobster roll to a West Coast audience. Banana cream pie was
offered for dessert, the recipe compliments of the legendary Ann Vanderhoop
chef/owner of  The Aquinnah Restaurant on the Vineyard.





V BAR

LAS VEGAS



ULTRA LOUNGE IN THE VENETIAN HOTEL

Jan 2000 – Dec 2015

Created in collaboration with New York-based hospitality veterans David Rabin
and Will Regan along with Ark Restaurants, VBar located on the casino level in
The Venetian Hotel, was at the front end of the trend of “ultra-lounges” in Las
Vegas. Vbar ultimately had a successful 15-year run.

 * Conde Nast Traveller “Best Nightlife in Vegas” (2002)
 * City Search “Best Hotel Bar




SUNSET ROOM

LOS ANGELES



HOLLYWOOD RESTAURANT AND NIGHTCLUB

Jan 1999 – Dec 2002

As part of the concept development and operating team, we converted a 12,000 sq
ft former camera shop into a restaurant and dance club. The Sunset Room was one
of the first nightlife venues to lead the way in the revival of the Hollywood
business district. The club attracted an A-list Hollywood crowd, hosted movie
premieres, Grammy parties, and was selected as a location for Sex and The City
for the episode filmed in Los Angeles.

 * Los Angeles Magazine, “LA’s Best New Restaurants” (August, 2000)




GEORGIA

LOS ANGELES



AN UPSCALE SOUTHERN RESTAURANT

Jan 1993 – Dec 1999

“There are soul-food restaurants, and then there is this place – elegant and
upscale – where Madonna, Clint Eastwood and civil rights heroine Rosa Parks have
dropped in for a bite of gumbo or grits.” Racial Hominy – People Magazine

As the city of Los Angeles struggled to emerge from the post-Darryl Gates Police
Chief era that culminated in the Rodney King case and its riotous aftermath,
Johnson and a group of partners that included Norm Nixon, Denzel Washington and
Lou Adler made plans to open an upscale southern restaurant on Melrose Avenue.
Aware of the balancing act required to accomplish attracting a diverse customer,
Johnson again sought to create an investor group and staff reflective of the
intended market.  As a trailblazing establishment, Georgia made the list of
Esquire and Bon Appetit’s “Best New Restaurants” nationally and became a major
restaurant, receiving international media coverage, hosting Oscar Parties, and
serving countless boldface names.

 * Esquire, “Best New Restaurants of 1993” (November, 1993)
 * Bon Appetit, “Rising Stars: A Roundup of the Best New Restaurants” (January,
   1994)





ROXBURY

LOS ANGELES



A TRI-LEVEL RESTAURANT, BLUES LOUNGE AND DANCE CLUB

Jan 1989 – Dec 1993

Moving to California, Johnson along with a group of partners opened a
three-level restaurant, blues lounge, and club on Sunset Blvd in the heart of
West Hollywood. At the time the infamous “velvet rope” made famous at Studio 54
and then at the very popular Nells in NYC along with the door people who granted
admittance became the barometers of the social pecking order, deciding who was
granted access. Johnson felt it was important to attract both a diverse
clientele while simultaneously enticing the epicenter of the Hollywood elite. To
achieve this, Johnson was purposeful in selecting strategic partners, investors,
and staff resulting in Roxbury being wildly successful carving out its place as
an internationally recognized exclusive venue. In its first year in business,
The Wall Street Journal selected Roxbury as the hottest destination in the
country to bring in New Year’s Eve. Roxbury also maintained a multicultural,
multi-ethnic customer, culminating in the movie “A Night At The Roxbury” based
on the club having captured the zeitgeist of the ’90s.





MEMPHIS

NEW YORK CITY



NEW ORLEANS INSPIRED RESTAURANT

Jan 1983 – Dec 1987

After spending the early part of his career learning the ropes at The Cellar,
Johnson teamed with a group of partners including actor Al Corley to open New
Orleans-style Memphis restaurant. Impressive both for its design and dining
experience, Memphis was awarded two-stars in a review from New York Times’ food
critic Bryan Miller when it opened on Columbus Avenue. Memphis was known for its
unique cultural diversity that was a rare find at the time.





TWENTY TWENTY

NEW YORK CITY



RESTAURANT, BAR AND LIVE MUSIC VENUE

Jan 1986 – Dec 1987

Johnson was hired to re-imagine a restaurant and bar opened in downtown NYC by
husband and wife entertainers, Nick Ashford and Valerie Simpson. As part of the
team, he recruited a new chef, oversaw the redevelopment of the menu, and
converted the 220-seat restaurant into a venue featuring live entertainment with
acts such as Nina Simone, Wilson Pickett, Dianne Shure, and The Ohio Players.
“Twenty/Twenty is the kind of big night out that used to define New York
nightlife.” New York Magazine, May 1987.





THE CELLAR

NEW YORK CITY



RESTAURANT AND NIGHTCLUB

Jan 1973 – Dec 1989

Johnson began his career when his father, Howard Johnson purchased The Cellar
Restaurant in 1973 from its original owner. For the next 16 years, The Cellar
grew in prominence as a gathering place for African Americans. As popular as it
was as a dining destination, The Cellar was as well known for live
entertainment. Though well documented in media outlets covering Black social
life during this period, there is little written of The Cellar in mainstream
media due to lack of diversity in hiring and coverage. That fact does not
diminish Howard Johnson’s role as a true pioneer and an important figure in the
hospitality field.








THE REVIEWS ARE IN





> Event: USC Masters Food Journalism Class
> 
> ‘Anecdote after rhapsodic anecdote illustrated his point about the salient
> importance of curiosity, empathy and fact-checking as necessities in the food
> journalist’s tool belt.’

Sasha Anawalt, Professor of Professional Practice Director, Arts Journalism
Masters Program, USC Annenberg School for Communication and Journalism

> Project: Post & Beam Restaurant and Windows Restaurant
> 
> ”I’ve known Brad for over 25 years. As a commercial property developer, I’ve
> worked with Brad twice. In both instances, Brad proved to be a financially
> disciplined operator, creative concept developer, and dependable entrepreneur.
> I’ve enjoyed his places as a guest countless times over the years and place
> Brad in a small category of businessman unique in his field.”

Ken Lombard, EVP & Chief Operating Officer, Seritage Growth Properties

> Project: VBar at The Venetian
> 
> ”[Brad] has shown his ability on more than one occasion to capture a wide
> audience with his restaurant, bar and nightclub concepts. I truly believe that
> any developer or landlord will benefit with Brad in any site-specific
> ventures.”

Michael Weinstein, CEO/ Chairman, Ark Restaurants Corp

> Project: The Historic Sunset Lounge Redevelopment Project
> 
> ”I found Post & Beam Hospitality to be professional and good team players.
> They exhibited an astute level of cultural awareness and knowledge of the
> hospitality industry, operations, trends and players… and would recommend
> their services without hesitation.”

Allison Justice, Interim Executive Director, West Palm Beach Community
Redevelopment Agency

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