Cuisine:

• Bistro
• Barbeque, Grill
• Eclectic

Boneyard Bistro Description:
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 baby-backs, tri-tip, brisket and pulled pork---even Santa Maria-style beef ribs are offered---can be accompanied with traditional side dishes, and there's a complete roster of California-inspired dishes, too. Burgers are half-pound domestic Wagyu beef and are topped with gourmet items like St. Agur or Morbier cheeses, Nueske's apple wood bacon, and smoked onion aïoli---even seared foie gras. Mexico meets Memphis in a burrito stuffed with barbecued brisket or tri-tip. The wine list---everything from Bordeaux to New Zealand Pinot Noirs---is several cuts above any 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 with a colorful modern décor.


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