Post & Beam

Stemming from the heart and soul of prodigy chef Govind Armstrong (the Inglewood-born, Costa Rican-raised culinary force who began his career working the line at Spago at age thirteen, then joined Mark Peel and Nancy Silverton's team at the now-defunct Campanile, all before opening his own Beverly Hills restaurant by age thirty-two), Sunday brunch at Crenshaw's Post & Beam offers the perfect balance of hearty, Southern-influenced dishes with a modern touch. The menu, filled with market-driven, locally sourced farm-to-table ingredients, boasts delicious signature dishes like Shrimp Grits and Scrambled Eggs with Bacon; Fried Chicken with a Buttermilk Waffle (or with romaine hearts and buttermilk caesar); and Smoked Short rib hash, poached eggs, roaster potatoes and mustard hollandaise. The restaurant professes to fuse "the comfort of soul food" with "California seasonality," and to me, they do just that, bringing together a sense of warmth, community, and local flavor to make this South LA hotspot proud.

Top: Banned Retro 3/4 Bow Sleeve Modern Love Top
Skirt: 1950s Style Black & White Crossbones High Waist Swing Skirt
Purse: Kate Spade (old)
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony

Warm homemade corn bread with whipped honey butter

Romaine hearts with buttermilk Caesar, fried chicken, and crisp shallot

Shrimp grits and scrambled eggs with bacon and roasted peppers

Smoked short rib hash, poached eggs, roaster potatoes and mustard hollandaise