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5 Questions for Govind Armstrong

February 6, 2012 |  8:00 am

Govind Armstrong
Chef Govind Armstrong, along with restaurateur Brad Johnson, recently opened Post & Beam at the Crenshaw Plaza in Baldwin Hills. Armstrong grew up in L.A., working in restaurants such as Spago and Campanile before spearheading Chadwick's, then opening the late Table 8 and 8 oz. Burger Bar on Melrose Avenue. Post & Beam boasts its own garden and Armstrong's rustic California cuisine: turkey sausage meatballs with wood-roasted tomato sauce, sirloin steak with beef butter, long-cooked greens with smoked ham hock, and wood-oven pizzas.   

What's coming up next on your menu? I’m really looking forward to our spring menu and using more ingredients from our garden at the restaurant. One of the pizzas I’ll be introducing is a wild ramp pizza with morels. 

Latest ingredient obsession? Honey powder and Balinese long peppercorn.

The one piece of kitchen equipment you can’t live without, other than your knives? The Alto-Shaam smoker and holding oven.

What restaurant do you find yourself going to again and again? I don’t get out that often, but when I do I probably end up at Lawry’s more than I should for their prime rib with creamed spinach and a baked potato, with a big martini.

Favorite kitchen soundtrack? Chopin's lullabies, while I'm cooking at home with my new baby!

Post & Beam, 3767 Santa Rosalia Drive, Los Angeles, (323) 299-5599, www.postandbeamla.com.


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Photo credit: Vanessa Stump