Boneyard Bistro
13539 Ventura Blvd
Sherman Oaks, Ca 91423
818-906-RIBS (7427)
There are so many exciting things to eat at the Boneyard Bistro that the Dining Duo had to return multiple times just to experience the offerings. Of course, it didn’t hurt that the most handsome waiter in town, "Big" Mike, squeezes by the table (and for equal time, the server Lina, could easily grace the pages of Playboy).
Back to what you can actually order off the menu; 
owner and Executive Chef Aaron Robbins merges hearty comfort food of barbeque with a flare of high end fusion cuisine on just about everything he makes. With food selections ranging from Blackened Catfish to Rib Eye Steaks, to Smoked Ribs, there is something for everyone. Aaron cut his teeth working under a variety of famous chefs including Albert Tordjman, Arnold Wong, Debra Paquette, and Charlie Trotter. One side of Chef Aaron’s menu is California cuisine with a fabulous Asian flare, but the other side of the menu is dedicated to barbeque fare, Chef’s true passion.
Hit Boneyard on Monday, where beer is half price, Tuesday and Wednesdays, when wine is half price. The beer and wine selection is enormous for this small neighborhood spot. We indulged ourselves on Chef’s selection, a John Duval 2005 Shiraz ($78) that was devoid of the usual strong notes of eucalyptus in an Australian Shiraz. The barbeque side on the menu is tantalizing. 
All the ribs are delectable, and there’s a selection of St. Luis, Santa Maria Beef, or White Marble Farms “10 Bone” Baby Back Ribs (half rack $22, full rack $29) and the sauces that come with them are a guarantee for overeating. We supplement our meal with their sensational Fried Mac & Cheese ($4), amongst the best we’ve tasted and a side order of crunchy Beer Battered Onion Rings ($10) that you truly can’t stop consuming. 
Monday’s the chef serves the best fried chicken west of Willie May’s in New Orleans.
Michael loved the Thai Spiced Crispy Calamari, served with Peanut and Green Papaya Salad and sided with a Ginger-Lemongrass Gastrique ($10) while Scott licked the plate clean from the Pulled Pork Dumplings, served with a side of absolutely fabulously tasting Coleslaw, and their special Boneyard BBQ Buerre Blanc ($10).
All of their burgers are made from 100% Snake River Farms American Kobe style Wagu Beef, served on a La Brea Brioche role and include fries that make the French blush. All of the burger selections are also available with seared Foie Gras (an additional $12) and according to Michael, makes for an absolutely sensational burger. 
Scott went nuts over the Ginger Soy Pan Roasted Salmon, which was served with stir fried Portabellas and Shitake Mushrooms with a julienne Squash and Eggplant, and laced with a Hoisen Cherry Basil Chutney ($25).
Aaron is presently fine tuning his Sunday Brunch menu, but we encountered one of the best spiced Bloody Mary’s (made with 48% Vodka) and a huge selection of scrambles, omelettes and thick brioche French toast covered in corn flakes and served with his special thick cut (like Mike the waiter) bacon.
There are so many mouth-watering selections (beyond Mike and Lina) that we hesitate to even give away this fabulous find in Sherman Oaks lest we never get in the front door again. Since we are the unselfish and sharing Dining Duo, we suggest you run, not walk, to the Boneyard Bistro, and when you do, 
make sure to end your eating orgy with a Jack N’Coke chocolate whisky flourless cake served with Coka-Cola Caramel ($8) coupled with their wine selection of an Odysseus 1994 Banyuls or cold glass of Milk, and you won’t be sorry.
The Dining Duo with Big Mike and Hot Lina
Sunday
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