A veteran of the Valley’s culinary scene and a native of Encino, chef/owner Aaron Robins has been cooking professionally for more than 20 years. In 2005 he launched Boneyard Bistro, known for its classic BBQ fare and modern twists on global cuisine. Executive chef Erica Abell manages the kitchen and its live red oak grill and J&R barbecue pit.
With all of the new eateries that have opened, how do you keep it fresh?
“We are constantly developing new dishes. Chef Erica’s creativity is boundless.”
Why did you choose to open a restaurant?
“I love cooking, making people happy and giving them a fun time.”
Any gluten-free or vegan dishes on your menu?
“We always have gluten-free dishes and usually have some vegan items on the menu.”
What are your best-selling dishes?
“Ribs, brisket and burgers, along with most of the appetizers such as the Boneyard Bacon Building Blocks and Chili Donuts.”
Tell us about the featured dish.
“For our Slow Smoked BBQ, we slow-smoke our brisket for more than 10 hours, accompanied by St. Louis ribs and andouille sausage.”
And your drinks?
“Boneyard Bistro’s cocktails showcase a preference for BBQ-friendly whiskey and other liquors sourced from around the world. The bar features 42 craft beers on tap and more than 150 bottles and kegs aging in its cellar. Wines feature BBQ-complementary varietals including a wide variety of zinfandels.”
How does your business give back to the community?
“We donate gift cards for fundraisers at local schools, do events for Little League, as well as raise money for larger charities such as the T.J. Martell Foundation.”
Any upcoming special events planned?
“This is where Boneyard shines. The last Wednesday of every month is a special event, such as our Louisiana Seafood Boil, a Chef’s Pairing Menu, our annual Cuban BBQ in September and other fun themed nights throughout the year.”