If you’re like us, you were very sad when The Old Triangle took their excellent pulled pork sandwich off the menu recently. Well, here’s a little silver lining around that culinary dark cloud: pulled pork is one of the main menu items at Boneheads BBQ (1014 Barrington Street, near Inglis, 407-4100), opening Saturday, January 9.
The “Kickin’ Southern Smokehouse,” which Shoptalk gave you a heads up on back in November, offers unique takes on quesadillas, chili, onion rings, and every delectable meaty dish you can think of. As they say, “it don’t git no better.” Open from 11am-10pm Sunday through Thursday and 11am-11pm Friday and Saturday.
This article appears in Jan 7-13, 2010.
Just took some takeout home, their Brisket and Ribs were great, their mustard sauce is great. I must try is the sweet potato chips!
we went as a group tonight and a wide variety of the food and i have to say that Graeme Pass and the rest of the satff have outdone themselves… its fantatsic melt in your mouth BBQ that left us all feeling full and satisfied, but craving it again all the same… a huge Congrats.
Awesome addition to the neighbourhood and Halifax! Thank you for NOT opening up yet another micro-brewery gastro-pub up-casual fine-dining restaurant. Can’t wait to try it.
Now if they could only get rid of all the bums and crackheads who hang out in that neighbourhood, we’d be set. Yes, even the rich, snooty, pretentious South End Halifax has bums, crackheads, and poor people. Beside the point, I know… woo hoo Boneheads!
I checked out the new BBQ place yesterday. I had the ribs and salad, both were amazing. I loved the smoky flavor with the ribs and they were so tender! The salad was also surprisingly delicious, very fresh, and the apple vinaigrette dressing was very tasty! Can’t wait to go back!
Was there on Saturday, just at noon, will certainly go back, it’s evident that they have growing pains, the room could have been warmer, as the food got cold very quickly!
The sauces were very good. Not a fan of having the sauce already on the pulled pork, would prefer to make that choice myself
Not sure why one would use baby back ribs, when side ribs, cut St.Louis Style lend them selves better to smoking. The cornbread has an excellent texture, but, I suspect that someone put an extra measure of salt in it, as it was very salty.
To the tool below – I’ll take a good micrbrewery anyday over this stuff, if that picture is what they serve. That looks awful and outrageously unhealthy.
Fungus:
Can’t we all get along? Isn’t there room in our fine city for a little diversity? Lighten up and smile a little…
It probably isn’t the healthiest choice, but sometimes it’s nice to treat yourself. Also, if you had ever been to a southern BBQ restaurant, you would know that, most often, this is how they server their food. It’s more about taste than presentation. I wouldn’t judge so harshly, especially when you didn’t even try it.
Went there a week ago. Not a bad attempt at Southern BBQ especially for non-Southerners. A little disappointed that the brisket was sold out by 1200 on a Saturday, but if availability is any indication of it’s popularity, than I’ll have to try it again some other time. I was happy to see corn bread made in a skillet. Perhaps a little less salt next time and sugar instead. We all found it quite salty. The presentation of the food was “okay”. I’d frankly get rid of the little paper boats in favor for large ice cream scoops of sides. And if you’re going to charge 3.49 for a side, make it Texas Sized. The price of the larger meals either need to be smaller or more food provided. Oh, and when the menu say’s “links”, there should be at least 2, and not one. We’ll def. go back. Closest thing to BBQ for this transplanted Texan other than the food that comes outta my Mom’s kitchen/smoker. P.S. get that sauce ready to sell. Mustard was !!!
I’ll Be Back. Had The pulled pork and shredded Chicken sandwiches and fries,
I have to try everything on the menu before I can give an honest opinion but Im coming back if you know what I mean,
Thanks.
Nice Staff