Hole in One
When Boneyard Bistro chef Aaron Robins grew frustrated of trying to contain oozing chili on his chili burger, he created something even better: the chili donut. This decadent dish ($9) would make Homer Simpson's head spin.
Robins starts with three soft, brioche-style donut holes, made hot to order. He pipes in tangy mustard, and then adds his dark and mildly spicy chili made from Snake River Farms Kobe beef. For color and crunch, he tops the donuts, which are slightly larger than a golf ball, with cheddar cheese, shaved pickles and diced red onions. It's kind of like a chili popper--although you should probably use a fork.
"Some people say, 'That's so wrong,'" says Robins. "But it's a twist on something we all know."
And it makes the perfect snack for beer, which Boneyard has in spades. The best bargains are on Mondays, when you can get any draught or bottle from the list of 150-plus beers at half price. That means a pint of the strong Nostradamus Belgian Ale for $6 or a 750ml bottle of Glazen Toren Saison d'Erpe Mere for $17.50.
Throw in some fried chicken (also only available on Mondays), and suddenly starting the workweek doesn't sound so bad.
Boneyard Bistro, 13539 Ventura Blvd., Sherman Oaks; 818-906-7427 or boneyardbistro.com
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