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Roasted new potatoes at Post & Beam.
And now, Post & Beam. It's a restaurant that's a little hard to define: part neighborhood bistro, part modern soul restaurant, part pizzeria. It's not pub enough to be a gastropub and not Southern enough to be wholly defined by that cuisine, either -- even as Italy has its influence on the food in the pizzas and in many of the appetizers. The restaurant is a mishmash, a combination of the passions and backgrounds of Armstrong and owner Brad Johnson. But mostly it is a purveyor of comfort and the feel-good ethos of local eating. Read the story.
Published on June 6, 2012