Southern Seafood Boil at Boneyard Bistro

Boneyard Bistro in Sherman Oaks has brought back their Southern Seafood Boil on the last Wednesday of the month — next up is February 26. The construction of the boil is the customer’s choice – and the platter can be any size desired. Seafood choices include: gulf shrimp, white shrimp, king crab, snow crab, Dungeness […]

Boneyard Bistro in Sherman Oaks has brought back their Southern Seafood Boil on the last Wednesday of the month — next up is February 26. The construction of the boil is the customer’s choice – and the platter can be any size desired. Seafood choices include: gulf shrimp, white shrimp, king crab, snow crab, Dungeness crab (in season), clams and mussels.  And weather permitting, crawfish will be flown in from Louisiana that same day.  The boil comes with all the trimmings — Andouille sausage, corn, cole slaw and potatoes.  The price depends on how much is ordered.   Oyster lovers also have an opportunity to meet master oyster gourmet Christophe Hapillon who sets up an oyster bar with three types of oysters and shucks them live. 

Pair your meal with beverages from a rather extensive bar selection, both domestic and imported, which includes 193 whiskeys, 81 bourbons, 33 ryes and 51 scotch brands.  The beer menu includes 42 taps of craft beer, cider and root beer (IPA, DIPA, Wheats, Strong Darks, Blondes and Tripels, Stouts and Porters, Saisons, Lagers and Sours). Moreover, they even have a reserve bottle list of over 75 rare aged vintage bottles.  The wine list is also surprisingly strong with  a mix of 75 whites, reds, roses and some bubbly.  Most unusual is the impressive Zin collection — 53 in all from California.  Wine is available by the bottle (1/2 off Tuesdays and Wednesdays) and by the glass. Reservations highly suggested. 13539 Ventura Blvd, Sherman Oaks, (818) 906-7427

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