April 2021 Big Bear Today Magazine

Page 8—April 2021
Brews, beef, bird at Bone Yard
F
ourty four beers on tap. Not to mention
18 whiskeys...just from
America! A refrigerated wine cellar
with vintages from around the world.
Better allow a little extra time to wade
through the beverage offerings at The Bone
Yard Bar & Grill in the Village. Fortunately
there’s a terrific new patio with outdoor
games like cornhole to look the drink menu
over on, and indoors, when that’s allowed
Cigar and whiskey dinner
Kick off the holiday weekend with the
Bone Yard’s five-course Cigar and Whiskey
Dinner on Thursday, May 27.
Sip fine whiskeys, savor smokes and
enjoy the delicious dinner and dessert at
the 6 p.m. event. The evening starts with
an Old Fashion welcome drink and ends
with luscious dessert.
In between there’s tastings of whiskeys
like Buffalo Trace, Eagle Rare, E.H.
Taylor and Blantons. Whiskey is even utilized
on the dinner menu. The four-course
repast features ahi poke with Buffalo Trace
ponzu, followed by bay scallops tossed
with Eagle Rare whiskey.
The main course is a grilled filet
topped with E.H. Taylor peppercorn cream
sauce. For dessert there’s whiskey peach
pie. The $75 price also includes two premium
cigars. The evening is presented by
Stone Entertainment Group. The Bone
Yard is at 560 Pine Knot Ave. in the Village.
kpelietier@stoneentertainmentgroup.com
909.878.4FUN
at North Shore Landing
& Holloway’s Marina
Pirate Ship Lake Tours Aboard ‘Time Bandit’
Narrated lake tours aboard
1/3 replica of a Spanish galleon
seen in the movie ‘Time Bandits’
• Pirate Booty for the Kids
• Cocktails for Adults • Sunset Tours
again, has beautiful handpainted custom
murals that include a nod to Bugs Bunny
plus televised sports including NFL games.
Everything is big at the Bone Yard,
whether it be selection or portions. Kid and
dog-friendly, there’s a half-dozen burgers,
five flat bread pizzas, and a smoker that
pumps out delights like ribs, both baby
back and beef, tri tip, pulled pork and
chicken. There’s steak, shrimp tacos and
wraps, six salads...you get the idea.
Talk about timing. The Bone Yard began
building its beautiful 4,200 sq. ft. patio
before the shutdown orders as a way to
introduce outdoor dining and it’s a great
place to hang out, covered with sun canopy
and lined with astroturf. Play a game of
tic-tac-toe, connect 4 or jenga and at dusk
the patio’s string lights come on.
Order drinks first though. Tap handles
obviously include domestics—you don’t
have to choose between Budweiser and
Coors here—and popular favorites from
Stone Brewing and Lagunitas among others
but also microbrews. Like offerings
from Pizza Port in Solana Beach, and Boulevard
Brewing in Kansas City. Russian
River beers are very popular.
There’s brews from Boulder, Denver,
Maui, Temecula, many more, all categorized
by type to make deciding on one a
little easier. Mother Earth Cali Creamin’
from Vista is a full-bodied light that was
my recent choice. Can’t decide? Order a
flight and sample several.
Spirits are as well-represented at the
• Waverunners • Jet Skis
• Sea Doos! • Kayaks, SUP
• Wakeboard/Water Ski Rides
• Poontoon Boats
and Fishing Boats!
Bone Yard as suds.
There’s more Scotch
whiskey to choose
from than there is the
dozen-and-a-half
American spirits and
about as many ryes.
Outnumbering them
both are the bourbons,
nearly 30 on the menu!
Equally impressive is
the wine cellar, well
over 200 selections
with 30 chardonnays,
two dozen cabernets, a
variety of pinot noirs,
chenin blanc and more plus champagne selections.
The Bone Yard also pours craft
cocktails including signature mules and
martinis.
The menu is an inspired blend of barbecue
and gourmet pub grub. Meat is the
star, seasoned and smoked slowly and tantalizingly
till tender and tasty. Big beef ribs
and baby backs are specialties, slathered
in house barbecue sauce, and pulled pork
shoulder is another, along with smoked half
chicken. Can’t choose? Combo plates mix
two together and are a great value, priced
around $21 including two sides like homemade
beans, garlic mash potatoes, sweet
Big Bear Today
potato or flat fries, and mac and cheese.
Pulled pork and tri tip come in sandwich
form along with carved smoked turkey.
Burgers are half-pound beasts,
jalapeno cheddar and bacon mushroom
Swiss favorite options. The Bone Yard is
carnivore-heavy but burgers do come in
portebello and seared ahi tuna varieties.
Appetizers include famous pulled
pork Irish nachos. Flat fries are topped with
pulled pork, two kinds of cheese, sour
cream, tomatoes, onions, pickle jalapenos
and barbecue sauce .
The Bone Yard; 560 Pine Knot. (909)
878-0401 or theboneyardbarandgrill.com
Enough Pause. Fast Forward to fun with Big Bear Today!
www.HollowaysMarina.com or www.BigBearBoating.com
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www.800BigBear.com
Time to Push Play!
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The Mountain’s Monthly Lifestyle Magazine
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