BoneYard Kitchen & Bar opens today in Uptown

Pit ham, deviled eggs, and cheddar biscuits with whole grain mustard<br /><br />

Pit ham, deviled eggs, and cheddar biscuits with whole grain mustard

It was way back in June when we first announced that Kaskaid Hospitality Group, the company behind Crave, Figlio 2.0, and Union, had bought up the former Old Chicago on Hennepin and planned to turn it into their next big project. 

After a name-the-restaurant contest, an overhaul of the interior, and many deviled egg recipes tested, BoneYard Kitchen & Bar is set to open today at 11 a.m. So what can we expect food-wise from this Southern comfort concept, and perhaps most importantly, when is happy hour?

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It's a meat-heavy menu: fried chicken, hot fried chicken, chicken and waffles, chicken fried ribs (not kidding), brisket, pulled pork, dry-rubbed ribs, and bacon-wrapped duck meatloaf, to name a few. But it sounds like all these proteins are being handled by a pro. BoneYard's executive chef, Jason Bush, grew up in Georgia and Florida and trained extensively in different regional barbecue styles, all of which seem to converge on BoneYard's menu. 

There's also a number of New Orleans-inspired dishes, including a fried shrimp po' boy, cornmeal fried cod, grits, and gumbo. 

The bar is stocked and ready for happy hour, which will be every Monday through Friday from 4 to 7 p.m. 

Based on the many smoked meats and the big-time selection of beer and bourbon, it seems that BoneYard is going for a more casual, kitschy version of Butcher & the Boar. We'll have to go see for ourselves. Bourbon and a biscuit sound good to anyone else? 

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