- Menu highlights include: Jewish Brisket Sandwich ($20) – house-made brisket, corn rye, horseradish mustard, and Russian dressing
- House-Made Smoked Lox Plate ($22) – freshly baked bagels, cream cheese, red onions, and capers
- Chilaquiles Breakfast Burrito ($15) – scrambled eggs, chile verde, tortilla strips, crema, and queso fresco
- “Hatched” Egg Omelet ($14) – chile verde, hatch chilies, queso
- E.L.O. ($16) – house-made ocean trout lox, onions, and eggs
- Honey Greek Yogurt ($9) – house-made granola and seasonal berries
- Chocolate Babka French Toast ($14) – dulce de leche
Boneyard Bistro’s sister restaurant, SOCA (standing for Sherman Oaks, CA), brings globally-inspired steak and seafood to the heart of Ventura Blvd.’s restaurant row. The newly-opened dining destination from Valley veterans Executive Chef/Owner Aaron Robins and General Manager/Partner Rory Snipes offers a front row seat to the recent cultural and culinary resurgence of the San Fernando Valley with floor to ceiling glass windows opening to a 28-seat patio overlooking Ventura Boulevard. The coastal resort-style restaurant features distinctive Asian and Latin influences—including Thai, Vietnamese, Korean, Chinese, French, and Peruvian flavors—complemented by an ever-evolving gin-centric cocktail program and an extensive, predominately French wine list. Guess you know where I'll be Sunday!