Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Discover the unexpected in the Los Angeles Area. Explore All of Los Angeles
Restaurants & Bars 3

Boneyard Bistro

Walter | Dec 12, 200506:32 PM

This was my second trip and I took two other couples. Are reservation was for 8:00pm and we had to wait ten minutes extra. Apparently there was another couple who were finishing up and they needed to put the tables together. Did I mind? Well, let me put it this way, I would rather wait ten minutes For a place where the food is terrific then to walk in immediately in a place where the food let's you down. Enough about this, let's talk about the meal.
Since my guess were newbees, we passed the plates around. Three apps, the Duck spring rolls, the Calamari salad and the Ceasar. They blew out so fast we reordered another order of Duck roll. The Ceasar was full leaf and had a strong garlic dressing that certainly gets your attention. All good.
The ribs, St Louis and Beef both do not need sauce. Oh, it's there if you want it, but the ribs are so good you don't need sauce. Yes, I did use some and it is definately not watered down sauce. A bit sweet and yet potent so you don't have to drown the meat. One combo plate had Brisket. This is not the same as mom use to make. It was smokey, tender and moist. Twelve hour smoked, nice and slow they said and you could tell.
The last two orders were the rack of lamb (pre cut)in a wonderful Thai sauce reduction. Let me tell you, I've paid more, but never had better. Finally, the Salmon. This was Porcini crusted over truffle mashed potatoes. (One of my guest doesn't eat meat). She raved about the Salmon, not being over cooked.
We had no room for desserts so when we ordered coffee, they brought us out some Mondal bread to nibble on. (Apparently an old family recipe).
So let me sum up. I will agree that the place is small, aabout 40 to 50 seats. I'll agree, it can be noisy at times as well, alot of energy, even part of the charm.
But one thing for sure, the staff and the food are top notch. They try hard to please and in most cases they accomplish this nicely. I agree with Carter. It can be hard to get into, but absolutely worth it. I know everyone at our table, not to mention the people around us look forward to coming back. The biggest problem (one I don't mind having) is trying to decide BBQ or Bistro, what to's all good.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions