Beyond the Boneyard
Similar to outer space, the vast lengths of Ventura Boulevard hold an abundance of culinary galaxies from Studio City to Woodland Hills.
The brightest star, Boneyard Bistro in Sherman Oaks, is an out-of-this-world homage to meat, all varieties welcome. Chef Aaron Robins ingeniously combines a host of planetary flavors with down home barbecue (the best around) that stands light years ahead of any competition.
To launch the voyage, Boneyard has a never-ending selection of craft beers, hovering 150 varieties with an outrageous forty-two on tap. Making things simple, a beer flight of four-4oz glasses is available and will set the night off in the right direction. If beer isn’t your thing, the ninety (and growing), all-embracing selection of whiskeys, bourbons, scotches and ryes are sure to make a warm spot.
The mere idea of Chili Donuts is borderline criminal, but once introduced, you become irrevocably hooked. The Kobe beef chili is tenderly injected into house made donut holes and served with cheddar cheese, onions and mustard. Warning: consumption may cause you to join D.A.R.E (the Donut Addict Re-order Experience).
Smoked pulled pork is stuffed inside dumpling wrappers served with a BBQ Buerre Blanc, relaxing next to a mound of the house coleslaw. These are sweet, smoky, silky, rich pockets of flavor and satisfaction, not comparable to anything in Chinatown.
Hickory Smoked Bone Marrow is a full force experience. The bone marrow is smoked and sautéed with BBQ demi-glaze and white truffle oil then re-stuffed in the bone and served with toast points. It is a soft and succulent texture that is mouth watering until the last bite, with big time flavor – often referred to as “Beef Butter”.
Ragin’ Cajun Gator Tacos
A dense, lean meat from the alligator’s tail, is made tender from a buttermilk bath and quickly fried in cornmeal to a perfect crunch. Served on a corn tortilla with a horseradish rémoulade and spicy sweet cabbage slaw that is bursting in color and texture. Don’t be fooled, you won’t find these on any taco truck.
Upon first visit, one can only touch the beginning realms of this eclectic menu. The late night bar menu holds a surplus of unique and lip-licking cocktails and food items which can only be ordered after 10 p.m. to entice the night flyers – a great addition to the Sherman Oaks area.
The intermingling of Bistro meets BBQ creates a prime destination that only Chef Aaron can captain, delivering mind to plate.
The Bottom Line
Appetizers range from $7 to $15, entrees range from $15 to $39, warm and cozy contemporary atmosphere, kind and knowledgeable staff, terrifically gratifying to the bone.
Boneyard Bistro is located at 13539 Ventura Blvd. Sherman Oaks, 91423. For more information visit www.boneyardbistro.com.
Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com.