New menus and a dinner spot highlight the change of seasons.
CategoryEat & Drink
Written byKaren Young
Boneyard Bistro Takes It Up a Notch
On the occasion of its 14th year in business, Boneyard Bistro is offering new dishes and special events highlighting owner and executive chef Aaron Robins’ unique spin on slow-cooked meats, barbecue-inspired dishes and globally inspired bistro cuisine.
The Sherman Oaks restaurant has always stood apart for serving several styles of barbecue—from traditionally smoked to Santa Maria, Texas, Kansas City and Carolina. Recent additions include bone-in rib eyes and picanha steak, and the Beyond Burger is now offered as a substitute for American Kobe-style Wagyu beef on the oak-grilled burger menu. Also new: a variety of guacamoles, salsas and tacos. The restaurant’s ongoing weekly highlights include Sunday brunch, Fried Chicken Mondays, Tex-Mex Tacos and Tequila Tuesdays, Whiskey Wednesdays and two daily happy hours. For those seeking late-night eats, the menu features indulgent specialties such as the Nashville Hot Chicken sandwich. There is also a Louisiana Seafood Boil held once a month.
The bar program is among the best citywide, with craft cocktails, 42 craft beers on tap, 350 whiskeys (including Japanese), a reserve of 75 rare aged vintage bottles plus an equal number of reds and whites, and an impressive rare Zin collection. Upcoming October 15–22 is the annual Stout Festival with more than 20 vintage, imperial and epic stouts all being tapped, accompanied by special small bites to pair.
Sweet Butter Kitchen Invites You to Dinner
When Leslie Danelian opened Sherman Oaks’ Sweet Butter Kitchen in 2010, it was the first casual, farmhouse-style cafe to arrive in the 818 offering a full bakery, marketplace and coffee bar, along with breakfast and lunch—and it quickly became a neighborhood gathering place. Upon her passing from brain cancer four years ago her children, Andrew Smith and Emily Smith, took over. Andrew says his mom’s dream was to expand into full dinner service with beer and wine. Now that vision has come to fruition Wednesday through Sunday evenings with a dedicated menu integrating family recipes, seasonal California cuisine and global elements such as Barcelona potatoes, coconut ceviche, harissa lamb gnocchi (made from scratch), banh mi Impossible Burger and buttermilk fried chicken. The wine list is approachable with unique selections such as a Txakolina from Spain and a pinot noir premier cru from Burgundy.
The design has been enhanced with a European-style wine curio inside the courtyard. On the outdoor patio, French bistro chairs accompany custom-made Italian stone tables all encased by new black railing. The evening vibe is transformed with hanging Edison bulbs, candlelit tables featuring flowers by neighboring Mark’s Garden, and food served on English china alongside cloth napkins.
“The restaurant feels very special at night,” states Andrew. “I am excited for people to be able to experience that with us.”
New Chef and Menu at Te’Kila
After three years in Sherman Oaks, Te’Kila recently welcomed Eddie Garcia as the new executive chef. The San Fernando Valley native most recently worked locally at The Woodman, Cocina Condesa and Trejo’s Cantina.
Eddie says he hopes to offer guests “a little taste of everything from homestyle recipes passed on through my family to fun and indulgent dishes that Te’Kila is loved for.”
The menu focuses on shareable plates and starters, including a strong influence of plant-based options. Sauces, creams, salsas and tortillas are made from scratch. With a new in-house smoker, smoked and brined meats are made especially for the expanded taco menu.
Additional highlights feature sopes, taquitos, empanadas and ceviche. Pastry chef Audrey Garcia (formerly of Eveleigh) creates homemade desserts and pastries with a twist, such as tres leches with mezcal and horchata fried ice cream with chocolate pudding.
Daily specials run all week from Sunday brunch to Margarita Mondays, Fajitas Thursdays and happy hour. And fitting to its name, the bar features more than 300 tequilas and mezcals.