Boneyard Bistro

Boneyard Bistro Restaurant Review:

Chef/owner Aaron Robins, a Valley native, picked up some smoke pit expertise back in Tennessee, so when he returned home to open a restaurant, he created a menu that reflects equal parts California and the South. The big portions of hickory-smoked pork ribs or Santa Maria-style beef ribs, traditional brisket and tri tip, and hickory-smoked chicken can be accompanied by sides such as collard greens, fried mac ‘n’ cheese and potato salad. There’s a complete roster of California-inspired dishes, too. Burgers are half-pound domestic Wagyu beef, topped with gourmet items like St. Agur or Morbier cheeses, Nueske’s apple wood-smoked bacon, and smoked onion aïoli. Moroccan-spiced scallops, Kobe beef chili-filled donuts, and spicy Korean-style mussels are also available. Maple and brown sugar bread pudding is a nice finish. The wine list --- everything from Bordeaux to New Zealand Pinot Noirs --- is several cuts above a traditional barbecue joint, and beer lovers will rejoice over one of the best lists in town, with artisan lagers from around the world. The loud atmosphere shouldn't deter diners from stopping in at this lively bistro/rib joint, which has a colorful modern décor.