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.