House Cured Corned Beef & Cabbage Spring Rolls with Stout Mustard! ☘️#StPatricksDay #BoneyardBistro
This comfort food haven with a catchy name is not your typical rib joint. Sure, the rubs are made from scratch and the meat is hickory smoked anywhere from two to 20 hours. But uniquely, Chef Aaron Robins also brings high-end fusion to the table. Specialties include blackened catfish with jambalaya risotto, red oak grilled “American Kobe burger,” smoked brisket and fried mac ‘n’ cheese.
Hours of Operation
Mon-Fri 4:30 pm - 2 am
Sat-Sun 12 pm - 2 am