On November 8, 2017, the casual neighborhood bar, Beelman’s Pub re-opened as Beelman’s with a 100 percent plant-based menu by Chef Caroline Concha, as well as a refreshed bar program. The concept will bring guests an updated bar experience with plant-based pub fare ranging from bar snacks to main dishes in a fresh atmosphere, whilst holding on to the neighborhood pub environment regulars have come to know and love.
The new restaurant’s plant-based menu, created by Chef Caroline Concha, boasts bold flavors and a strong Asian influence. Having left an incredible mark as a long-time chef at Tony’s Darts Away, and as a mentee to Tony Yanow, Chef Concha brings years of seasoned culinary expertise into the kitchen with a menu booming with unexpected plant-based fare to complement the revered Downtown LA bar.
“Tony’s Darts Away is where it all started—where I grew and where I learned everything I know about plant-based food. I am thrilled to bring a redefined plant-based pub experience to Downtown LA, creating a casual environment where both the beverage program and plant-based fare can share the spotlight. The menu at Beelman’s is entirely original and puts unique, vegan cuisine at the forefront where it belongs,” Concha said.
With a wide-ranging menu which covers everything from Bar Bites and Street Food to Mains and Weekend Brunch, Concha’s approach is to create plant based items that appeal to both vegans and non-vegans alike. Items like Adobong Mani, toasted peanuts with garlic and chili, as well as Mr. Togarashi, crispy chickpeas tossed with shichimi togarashi and gochujang, can be found in the Bar Bites section while dishes like Stinkin’ Fries, and Tachos made with soyrizo, cashew cheese, salsa, gochujang crema, and chili pinto beans can be found under Street Food. Heartier main dishes range from the Viet Nom Nom Wrap, with citrus ‘spare rib’ cutlets, rice, green papaya, pickled daikon, carrots, thai basil, cilantro and romaine, to the Buddha Bowl filled with quinoa, mung bean, kale, crispy marinated tofu, pickled carrots and daikon, green papaya, and spicy chickpeas tossed with miso dressing. Beelman’s will also be serving an Impossible Burger, featuring Impossible Burger plant-based meat and completed with chipotle aioli, tomato, greens, spicy ketchup, and pickles on a brioche bun. Guests joining the restaurant and bar for happy hour and football games can nosh on the Poor Man’s Korean BBQ, crispy tater tots topped with BBQ sauce, Mae Ploy sweet chili sriracha, scallions, and cilantro and wash it down with $6 drafts and call drinks. Of course, a full range of plant-based traditional pub food will also be on offer, such as vegan dogs and Chef Concha’s renowned vegan chili.
The beverage program will feature a selection of curated craft beers as well as several unique cocktails such as Castaway, with Plantation silver and pineapple rum, and Trinidad Sour, with Redemption Rye, Angostura bitters and orgeat. Alternatively, guests can explore a cocktail built for two, the Mid-Century Zombie, made with white, aged, dark and over-proofed rum. Beelman’s will also offer a selection of frozen cocktails including a Pina Colada with aged rum and coconut milk, and a Strawberry Frosé.
Guests can expect a fun, pub-like atmosphere whether choosing to gather at a large pleather booth inside or opt for a seat on the 40-seat patio right off Spring street, both supplied with views of the big screen TV’s for which to enjoy sports games of all types. The restaurant and bar will be open daily offering the all-day menu Monday through Friday as well as a specific brunch menu on the weekends, with the addition of lunch planned to launch on Thursday, November 16.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.