Co-owner and Executive Chef Aaron Robins combines the hearty comfort food of barbecue with the flair of high end fusion cuisine at the Boneyard Bistro. With entrées ranging from blackened catfish to rib eye steak to smoked ribs and brisket, there is something for everyone.
The story of the Boneyard Bistro begins in Nashville, Tennessee. After working under Chef’s such as Albert Tordjman, Arnold Wong, Debra Paquette and Charlie Trotter, Aaron was ready to venture out on his own. He began to lay the groundwork for a restaurant that would serve California Cuisine in Nashville, along with a co-worker from EOS. However, after the attacks on September 11, 2001, Chef Robins felt compelled to return to his home in L.A. Luckily for food fanatics in the Valley, he kept the dream of owning his own restaurant alive. Aaron stuck with the idea of California Cuisine, but also created a whole side of the menu dedicated to barbecue fare- his true passion. The dream became a reality in 2005, when he and his father, Preston Robins, opened the Boneyard Bistro.
Since opening in October of 2005, the Boneyard Bistro has earned many rave reviews in Los Angeles, including two-star review from S. Irene Virbila of the L.A. Times.
