Today we’d like to introduce you to Raymond Perdomo.
Raymond, we appreciate you taking the time to share your story with us today. Where does your story begin?
The Rookery Alehouse and Grill started in 2013 in the heart of Downtown Pomona with a simple idea: build a place where great beer and thoughtfully crafted food could come together in a way that felt both elevated and approachable. My brother, my parents, and I had already spent years in the restaurant world running a BBQ concept, so we understood the grind, the long hours, and the importance of consistency. But we were ready to create something new—something that reflected our own tastes and the emerging craft beer movement we were excited about.
At the time, the craft beer landscape looked very different than it does today. Many of the breweries that are now household names were just gaining momentum, and distribution wasn’t nearly as widespread or polished. We made the decision early on to focus on a rotating tap list, giving our guests access to beers they couldn’t easily find elsewhere. That meant constant education—both for ourselves and for our customers. We learned about styles, flavor profiles, and brewery stories right alongside the community that walked through our doors. That shared growth created a loyal following and turned casual guests into regulars who trusted us to introduce them to something new.
Over the years, we’ve built strong relationships with breweries across the country—relationships rooted in mutual respect, collaboration, and a shared love for the craft. Those partnerships have allowed us to host tap takeovers, special releases, and one-off events that keep the experience fresh and exciting.
On the kitchen side, we’ve never wanted to stand still. While beer may draw people in, the food is what keeps them coming back. Our menu reflects a gastro-pub mindset—comfort food with intention, bold flavors, and a willingness to experiment. We’ve added a smoker to deepen our BBQ roots and expanded our from-scratch approach, making nearly everything in-house. Cooking with beer has become part of our identity, whether it’s in sauces, marinades, or special features that highlight what’s pouring on tap. For us, creativity in the kitchen keeps the work exciting and pushes us to stay inspired.
In January, we celebrated 13 years in business—an achievement we don’t take lightly. The restaurant industry is constantly evolving, and staying relevant requires adaptability, passion, and a strong connection to the community. We’re proud of how far we’ve come, grateful for the team and guests who have supported us, and energized about what’s next. Our goal moving forward is simple: continue growing, continue evolving, and most importantly, continue having fun while doing what we love.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Starting off we had customers that still wanted domestic macro beer, at that time an aggressive craft beer list was few and far between in this area, so we had to do a lot of education on what and why we’re serving these beers. I think most restaurant or businesses have a rough spot of just finding their identity in what they offer and do best. We tried some things that didn’t work our and some things we love and are still doing today!
Covid is the obvious big one, at the beginning of that there were no customers allowed for dining in, so obviously no alcohol, then the to go orders were mostly from 3rd party platforms taking anywhere from 25-30%. You can do the math on how long that would last.
Now we have the delicate balance of rising food costs, labor, insurance, and rent will trying to offer a memorable product at a reasonable cost.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
My role at the Rookery at more back-end these. Mostly paperwork and management side of things. I still do the Beer and Wine list, some food menu development. I still have a huge passion for cooking and finding amazing new breweries to have at the restaurant.
Is there something surprising that you feel even people who know you might not know about?
I don’t think its very surprising or unique but before running a restaurant I had a band and wanted to be in the music industry, i loved playing and recording local bands. I also wanted to point out that after being in the restaurant business for so long you start to become an electrician, carpenter, plumber, all really fun hobbies now.
Pricing:
- 7 – 10 per beer
- 15 – 30 per entree
Contact Info:
- Website: https://rookeryalehouse.com
- Instagram: rookeryalehouse
