Boneyard Bistro
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Chef-owner Aaron Robins brings serious smokehouse ambition to Sherman Oaks, with 42 craft beer taps backing a menu of slow-smoked meats including baby back ribs, St. Louis-style pork ribs, pulled pork, beef brisket, and Flintstones-esque beef ribs, all smoked over hickory. The ribs spend hours in the smoker before finishing over live fire, and the sauces range from Carolina vinegar to Kansas City sweet. The sprawling beer-hall-style space functions as a neighborhood hangout as much as a barbecue destination. Order the St. Louis ribs with the house Carolina vinegar sauce.
