Boneyard Bistro
3 expert reviews
“Chef/owner Aaron Robins, a Valley native, picked up some smoke pit expertise back in Tennessee, so his menu that reflects equal parts California and the South.”
– Gayot
Zagat
4.3
"This "down-home-meets-Downtown" Sherman Oaks eatery regales diners with both "top-notch" slow-smoked meats."
Full review
The Infatuation
7.5
"Santa Maria-style means everything is grilled over red oak wood, and while tri-tip is usually the most common meat used, the star at Boneyard Bistro are the beef ribs. "
Full review
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