Boneyard Bistro chef-owner Aaron Robins has already "visited" South Africa and Korea on his quarterly World BBQ Tour. On Wednesday, June 29, the culinary series at his Sherman Oaks restaurant and bar touches down in Hawaii.

What prompted the World BBQ Tour? "We do this to educate our clientele about the differences and similarities of cultures and how BBQ connects all of us," Aaron says. "It's also a lot of fun."

For summer it made sense to spotlight Hawaii's "summertime beach feel." The experience's à la carte menu features starters that cost $12 to 16 and include lomi-lomi salmon, Spam and pineapple spring rolls, and Kona coffee BBQ glazed spare ribs. 

Entrees cost $20 to $30 and consist of Kalua pig and cabbage, huli-huli chicken, and grilled mango and inamona jus glazed mahi-mahi. Inamona is a traditional roasted kukui nut condiment. Plates come with rice, mac salad and Okinawa sweet potato salad. A big combo platter involves all of the aforementioned entrees, feeds three to four people and costs $75.​

Haupia cream puffs are the sole dessert.

September, the World BBQ Tour will feature Cuba. December's dinner is not yet set, but may lead to Morocco.

13539 Ventura Blvd., Sherman Oaks, 818-906-7427