Boneyard owner Aaron Robbins makes some great fucking BBQ. We grew up in the birthplace of barbecue, North Carolina. Boneyard makes a pulled pork sandwich we'd be proud to take back home to Uncle Wilbur. Robbins hickory-smokes his meats for up to 18 hours or grills them over a live red oak fire. As we would say back home, "It's right good." Brisket, St. Louis spareribs, baby back ribs, and throw in some fried mac 'n' cheese or collard greens as your sides? Coronary-threateningly good BBQ for not being in the South. The only thing that even comes close to being better is bar manager Rory Snipes' crazy good 38 taps of craft beer. Boneyard claims 40 taps, but we're throwing out the root beer tap (unless you are dating a 12-year-old) and the cider tap (unless you're the kind of tasteless individual who would choose cider over 38 great craft beers). Snipes has a lot of handles to play with. He mixes it up well with every beer style available, and top-of-the-line brewers on tap. BBQ and beer worth driving to Hell for, or the Valley. 13539 Ventura Blvd., Sherman Oaks. (818) 906-7427, boneyardbistro.com.

—Daniel Drennon