Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Jun 23, 2008 06:58 AM

Yes, I was in burger nirvana!

I haven't had a hamburger in at least four years. In fact, Saturday night, my husband remarked that he couldn't remember the last time I had a burger. This comment was made as I ws set to order the one, the only, the FIRST BURGER IN OVER FOUR YEARS! (insert fanfare here).

SAtruday was hot, as we all know, and we almost didn't make it, but we did get to the PLACE OF THE BURGER in time for our reservations on the patio. I thought the heat might be a problem, as I made the reservation before the wave hit. But actually, it was rather nice at 7:00 on the patio of the PLACE OF THE BURGER.

That place?

The Stand? NO!

Father's Office: NO (like you could make a reservation!)

The Bucket? NO!

None of those. WE hit a palce where I could be assured good service, a table, and fantastic beer, as well as dang fine food and....TINY LITTLE CORN MUFFINS.

Yes, we went to BONEYARD BISTRO!! (more fanfare insertion,please)

We decided to open the evening with an appetizer and a (what else?) beer. On the owner's (Aaron Robins') reccomendation, we split a 22 oz Lost Coast Great White "tangerine" My husband was leery of getting a mouthfull of sweet. No fear. The beer had an ammazing nose of tangerine, and a good citrus taste, but it was not sweet. Cool, well balanced, it was the perfect refresher in the heat. It matched so well with the new app, "inside Out Nachos"

"Inside Out Nachos" are amazing. A wedge of good Brie is rolled in tortilla crumbes and spices and deep fried. Then it's lovingly served with chips with an avaocado cream sauce squiggles. YUM! The creamyness of the lovely cheese helps balance the spicy coating. normally, I avoid fried brie-but this was amazing. It oozed out of the shell and into my heart.

My husband ordered the two way with baby back ribs, brisket, cole slaw and beans. He ordered a proter of some kind. I can't remember, as I was distracted by THE BURGER! In keeping with the Great White theme, I ordered a pint of draught normal great white to go with it (no tangerine) I originally wanted the Alagash Curioux, Bourbon Barrel, Tripel, which is conditioned in burbon barrels. But the 11% on top of another beer would have made for an "interesting" evening, and I probably wouldn't be able to remember what I ate, and thus not post.

So, you ask, what did I have? Well, there are so new burgers at Boneyard. The one that appealed to me was called "The Stinkey". Carmelized Garlic, mushroom, Taleggia, garlic sauce better than Zankou, ohhhh, more and more! Arugala with truffle oil! Yum! I ordered it still mooing with sweet potatoefries instead of regular. Out came a fabulous stack of beef, garlic, mushroom and cheese glory, paired with fries and a side of coleslaw.. HEaring that it was the first in four years, Mr. Robins came out with a caemra and snapped a picture just as I was cramming my face with the first bite.

I love garlic, I love mushrooms, and I love stinkey cheese! The juicy rare burger was just perfect. I don't know why people use crack when there's The Stinkey! PErfect with the Great White. I think that first bite transported me to a place humans can only visit regualarly in their dreams. The garlic was perfect with the taleggio, the arugala added just enough peppery bite, the truffle oil's nuances just floating on top. Prefect mushrooms rounded out a great mouthfeel. The bun was the perfect texture, and didn't get swamped with the copious juice, but wasn't overly dry; it was a great bun.

I couldn't avoid just a few tastes of beans, so I stole some of my Husband's. I love the BB beans. I wish they'd do a beany burger-maybe just beans with melty cheese! But it would be hard to replace the Stinkey in my soul.

We ended the evening with a toast of Utopias (which we brought in a flask) and a nibble of the amazing, creamy, Jack N Coke Chocolate cake.

I have to say, it was a wonderful burger and a fabulous evening. I hear that Boneyard is going to be experimenting a bit with burgers and menu items! Oooh.

That was a great burger. There is also a "california Special" on the menu that looked amazing. With the "classic" and the 'OMG", it looks like Boneyard will have an amazing menu of Burger delight, easily ranking with (or probably above) other choices in town.

Plus, you get to make reservations, drink great beers, and eat ketchup, if you want!

  1. Click to Upload a photo (10 MB limit)
  1. Diana, I know that you and Carter and some others love BYB. My last visit was less than satisfying, but your burger report is convincing me that I ought to give it another go. If we do visit I am getting the burger for sure. What was the damage for the burger and beer?

    21 Replies
    1. re: Servorg

      I went to Boneyard on Father's Day and every time I've been there I've wanted to try the bbq burrito but I always end up with something else. This time I was determined to have the burrito (brisket) and enjoyed it very much, although not as much as the burgers.
      Financial damage at Boneyard is extreme but for us it's a special occasion place and I enjoy eating there more than most other comparably priced places that would more likely be classified under the "fine dining" category.

      1. re: Servorg

        I don't know, my husband paid, he wanted to treat me.... Sorry. Usually, we get out of there for under $50, no problem.

        1. re: Diana

          Thanks, that is what I was looking for. The price is comparable to FO's. Did you order the burger rare, (your description sounded like you specified rare)? I do get burgers rare some places. I just hate it when they bring it out raw. But then again medium rare to some cooks gets all the pink cooked out of the burger, (and all the juice too).

          1. re: Servorg

            I wanted rare. I think I said "I want it to moo when I bite into it" Of course, fore safety's sake, it couldn;t be as rare as I would like (I like em super rare and I guess these days, that means so many ways-cooking, frequency, and special)) but it was perfect, nicely pink in the middle, perfectly juicy.

            1. re: Diana

              I'm not sure I understand what you mean. "Nicely pink in the middle" sounds more like medium/medium well. Do they cook burgers rare/medium rare at all?

              1. re: hrhboo

                as rare as they are leagally able to. My burger was rare.

                1. re: Diana

                  There's a law specifying how rare hamburger can be?

                  1. re: a_and_w

                    For retail, of course. Meat has to be cooked to a certian temperature for it to be leally served in any dining establishment. This comes from the e coli scares a long while back.

                    Very hard to get a burger or steak as bloody as some of us love due to this.

                    1. re: a_and_w

                      Doubtful. That seems very unlikely considering the common availability of steak tartare/carpaccio/kitfo etc on restaurant menus all over town. If the meat is of high enough quality that shouldn't be a concern for the restaurant at all.

                      1. re: hrhboo

                        according to the Department of Public Heath in LA's food inspection guide:

                        "Ground meat or any food containing ground meat shall be heated to a minimum of 157°F or 155°F for 15 seconds.
                        Eggs and foods containing raw eggs shall be heated to a minimum 145° F.
                        Pork shall be heated to a minimum 155°F.
                        Poultry, ground poultry, stuffed fish, stuffed meat and poultry shall be heated to a minimum 165°F."

                        1. re: Diana

                          I think you're getting confused. Right above the language you cite, there's an exception for food cooked at the consumer's request.

                          1. re: a_and_w

                            where? I missed that!

                            All I know was that my burger was as rare as I like it, but not as bloody as I might cook it myself, if I cooked hamburgers anymore.

                          2. re: Diana

                            If those temps were actually adhered to it would mean that all ground meat could only ever be served medium well/well done, which is simply not true. Any restaurant that uses that as an excuse for not serving rare meat is just plain covering their bases.

                            In addition, the guidelines for fish indicate that it must reach an internal temp of 145 for 15 seconds. If that were actually followed then sashimi wouldn't exist.

                      2. re: Diana

                        Rare is cold and red in the center, with very little pink or brown - is that how the burger is? I love very rare burgers and just want to clarify that they'll accommodate me before making the trek.

                2. re: Diana

                  Judging from the menu, I don't know how you can eat for $50 for two. The burgers are all around $20 (definitely more $$ than FO), other entrees are higher, there's almost no selection of wine under $60 (maybe drinking beer brings the cost down, but even so, 2 entrees alone is at least $50). For me, this too would be a special occasion place due to cost. Would love to try it, but it's not the type of food (bbq, hamburger, etc) that I want to spend that kind of money on.

                  1. re: archer

                    I really don't understand the rave reviews. I've been a couple of times and both times thought it was way overpriced for the quality of the food. There was almost no meat on the ribs and what was there was tough. I also tried the tri tip and found it dry. The sides were pretty awful as well.

                    1. re: whatsfordinner

                      In my opinion the bistro side of the menu us better than the BBQ side. We tend to go on Mondays when all beer is half price and they have fried chicken, which is pretty reasonably priced. I also like it because you can usually get a table with no reservation on a Friday or Saturday.

                      1. re: whatsfordinner

                        Don't know how long ago you tried the ribs, but they got a new supplier of even better quality about 4-5 months ago, and they now have even meatier ribs than in their earlier days. Yet, the quantity of meat will more than fill me up, and combined with the sides of slaw, beans, macNcheese, or collards(your choice of any two) leaves me stuffed. My preferences are the collards, slaw or beans - not a macNcheese person. All are quite good, btw!
                        The quality is high, as it is for the selection of both wines and beers. If you want something less in price and quality, there is a competitor one block west that I suggest you try. Then you will understand the difference.

                        1. re: carter

                          I'm sure that Boneyard is great & many of their bistro menu items sound interesting, but it is very easy to get a great burger in L.A. w/out paying $20! Sorry, but I'm one of the naysayers who think a $20 burger is somewhat absurd.

                        2. re: whatsfordinner

                          My husband often gets the ribs, and I gotta say, they're pretty meaty. NEver found the emat dry, either.

                          I, myself, love the sides, especially the beans!

                        3. re: archer

                          Usually, I don't order a burger. My husband is a Maltose Falcon (a homebrewing club-oldest in the US) and members of the Falcons get a discount on beer.

                    2. Nice write-up Diana, thanks! :)

                      So you enjoy their Burgers more than their BBQ items? Just curious what I should sample the first time I go. :)

                      2 Replies
                      1. re: exilekiss

                        Well, I like the BBQ, The Bistro Items, and the sandwiches and burgers. Frankly, usually I get one of the BBQ burritos, and ask them to do it with just beans. I am addcited to the beans there, lovely, bbq beans with brisket (no pork). The hummus appetizer is yummy, as it the new inside out nachos.

                        It's all good. Really go, see what's there, and get what strikes your fancy.

                        Also, they do some pretty amazing specials. Saturday, he had an amazing sounding scallop dish that almost distracted me from Burgers, but my resolution stayed frim.

                        I think several trips are required. Get the bbq, with some beans and be sure to get sweet potato fries. The fried mac n cheese is interesting, too. If you can, choose an appetizer. Then, go again, and get a burger. Then, go again and get a bistro item. Be sure to try a dessert, and always choose a beer form the fine beer list (there is also wine). For beer, the staff is pretty knowledgeable, so they can pair really well.

                        There is aslso a Sunday Brunch, Monday night fried chicken Bonanza, and Wednesday Seafood Boil. YUM! How can you not keep going back?


                        1. re: Diana

                          and the mini corn muffins, get lots of those, the yummy things.

                      2. Ohhhhh, that sounds good.

                        I couldn't help but notice, though, that the Stinky Burger isn't on their website menu. Is it one of their "experimental" items? I definitely want to make sure it's available when I go ...

                        Of course, the website menu also lists a "Mesculin" salad. In case the portobello sandwich doesn't kick in, I suppose?

                        2 Replies
                        1. re: maxzook

                          Ths Stinky is brand smacking new and not on the website yet. It's on the menu there, though.

                        2. "garlic sauce better than Zankou"... you watch your mouth Diana!! j/k:) Thanks for the review. I've been looking to try a new burger place and Boneyard Bistro is now on my list.

                          6 Replies
                          1. re: mrshankly

                            The Present Garlic Paste at Zankou isn't even a mere shadow of it's original self from 10 yrs ago. Very Weak and tasteless. Started going to Zankou in 87'.
                            The Best Garlic Paste presently is at Sasson on east Chapman in Orange and very intense just like the old days at Zankou. There is also another Chicken Place in West Whittier that's got great Garlic Paste but I only know how to drive there, near the YMCA.

                            1. re: russkar

                              Yes, I agree. The garlic paste has indeed been diluted over the years. I may have to give Sasson a try some time. Thanks for the recommendation.

                              1. re: russkar

                                This place? Went once a couple of months ago and it was tasty!


                                1. re: russkar

                                  what is whittier like, chow-wise?

                                  1. re: russkar

                                    What kinda food @ Sasson? Would love to try the garlic paste.