Veganeer Tony Yanow of Artisanal Brewers Collective is leading Downtown Los Angeles into the future of sustainability with the revamp of Beelman’s Pub.

With veganism on the rise, the demand for vegan restaurants is on the rise too. It seems people of the world are changing their beliefs when it comes to what they eat. The idea of having to eat animal products to survive is shrinking fast. The new “Beelman’s” would show the people of the world that Downtown would prove to be no different.

At the healthy heart of it, 30-year-old Chef Caroline Concha. Last week Concha was recently voted Best Female Chef in Los Angeles only 8 years after completing topping her last preparation at St. Joseph Culinary School in Venice, CA. Followed by a string of successes that would eventually lead her to cross paths with Yanow, since coming downtown, Chef Concha told Downtown Weekly she’s still getting over the contrast of traveling to work on the Metro versus her former chef gig in the suburbs, at one of Yanow’s other vegan shindigs, Tony’s Darts Away in Burbank.

“It’s really [DTLA] busy, nonstop, with a lot of random people and it’s really intense.”

Ignore the transplantation, Chef Concha makes a “Mighty Fine Chili” of coarsely ground Chipotle sausage, Guajillo peppers, kidney beans, garbanzo beans topped with sweet plantains in wonton, almonds, and Chipotle crème. Mighty Fine Chili is a dish hearty enough be the main course but comes together nicely as an appetizer, and goes with any of Beelman’s organic or spirited beverages.

We see greens of green and you will too when you order Chef Concha’s “I See Greens on Green Salad”, a mix of greens with kale, heirloom baby tomatoes, herbs, Persian cucumber & champagne vinaigrette.

Downtown Weekly’s noted favorite thing about Beelman’s is although its vegan yet, it doesn’t alienate the meat lover by giving off a feeling that their being judged or try to knock the path of the stubborn carnivore. It does this seamlessly by serving dishes that can easily fool the meat lover into believing they aren’t missing a bite. They do this with plant-based meat substitutes that really fool the senses and boggle the imagination.

That’s Impossible?

Impossible meat is among the newest line of genetically engineered foods using plant-based Heme. Heme hits you with taste and texture so much like meat you’d think it was created solely to wean society away from animal products by giving the world familiar foods that harness the same sensory traits as meat from raw to finish.

Beelman’s Impossible Burger is greasy, well seasoned and cooked the same way as meat, with juices flowing to escape the heat, pouring out over the grill, the same way it does over your taste buds, juiceh. Accompanied by the good karma of Chipotle aioli, tomato, greens, spicy ketchup, pickles on a brioche bun, with fries on the side, Buddha is always smiling at Beelman’s.

Speaking of Buddha, Cocha’s popular Buddha Bowl with carefully placed quinoa, mung bean, kale, crispy marinated tofu, mix and mingle deliciously with pickled carrots & Daikon, green papaya, spicy chickpeas tossed with Miso dressing, topped with Sambal chili paste, Lime Wedge, and sesame seeds testifies the Philippine native Chef Concha is paying homage to her roots in the South Pacific, sharing the taste of 1000-year-old traditions that go well with Beelman’s long list of craft beers and signature tiki cocktails.

Beelman’s is was named after Claud Beelman an American Architect famed for creating 22 structures beginning in the 1920s ending in the 1960s. Of Claud Beelman’s accomplishments in downtown; the Barker Bros Building, the Union Oil Building and the Roosevelt Hotel. Also, our favorite lime green covered giant, the Eastern Columbia, was also left to us by the late Claud Beelman along with Downtown favorite, “boogie up” rooftop bar the Standard Hotel.

Beelman’s is located in one of Claud’s last designs, the Union California Bank (1961), now known as Spring Towers disguised by Robert Vargas’ “Our Lady of the City” and anchored by Spring Street Mac and fashion favorite Six Hundred.

We wonder what Claud would think of Chef Concha’s vegan Bahn Dog Frankfurter covered with Sriracha mayo, pickled carrots, green papaya & Daikon, jalapeños and cilantro on a pretzel bun, with fries on the side. Bet he would think it was real meat just like we did.

We’re not worried much about how he would feel about Beelman’s VEGAN HAPPY HOUR every last Tuesday of the month or Beelman’s regular happy hour from 4-7pm or $5 lunch specials. We already know he would love it as much as we do.

As a pub, Beelman’s packs a heavy punch for the Spring Street Strip. Plenty of outdoor patio seating, Beelman’s was one of the first to take on the Historic Core attempts to make the district more pedestrian friendly, offering an inviting outdoor patio accessible to all, included pets. Expect to see a broad mix of people enjoying a cold brew and plates of vegan dishes when you walk by or enter the establishment. Classic long bar with stools and comfy wooden picnic tables with cozy booth stall options give Beelman’s a nostalgic feel and the place fills most days and nights just shortly after opening. It’s a hit! 600 S. Spring St. Los Angeles, CA 90014 (213) 622-1022. www.beelmans.com