“Mondays are the only night when beers are 1/2 off, and he does a fried chicken that is pret-ty damn tasty…Tue- Sun…full price beers, and no fried chicken.” Gev Kazanchyan’s e-mail left little doubt which night to hold our group dinner. Hours after Gev mentioned that he’d bring rare bottles of Thomas Hardy’s Ole Ale, and that Boneyard Bistro chef-owner Aaron Robins would prepare a “ploughman’s platter,” our table for 10 was set, including Mattatouille, e*star LA and SamKimSamKim.

On Monday nights, every one of Robins’ 165 beers are half-off, meaning we were able to score a prized 375-ml bottle of Russian River Temptation for only $11. The blonde ale lived up to its name, aged in French oak chardonnay barrels for 17 months until tantalizingly sour.

We also landed an $11 bottle of Russian River Supplication. Despite the name, Vinnie Cilurzo’s beer was far from submissive, aged for 14 months in Pinot Noir wine barrels with cherries, which gave the sour brown ale a pink hue and tart flavor.

People devoured the oversized beer-battered onion rings and “Caprese” with goat cheese.

My favorite starter involved thin-skinned Pulled Pork Dumplings ($11) bathed in BBQ buerre blanc and plated with crunchy minced cole slaw.

It was a little incongruous to order Thai-Spiced Crispy Calamari ($12) at a restaurant that specializes in BBQ, but Chef Robins pulled it off, pairing the lightly battered cross-sections of squid with a crunchy peanut-green papaya salad and lashings of spicy ginger-lemongrass gastrique.

Fried Mac n’ Cheese ($6) sounded heavy as hell, but it was still worth ordering the crisp-crusted triangles that oozed sharp cheese.

Monday-only fried chicken lived up to the hype, featuring well-seasoned batter that didn’t overpower the juicy bird.

Gev thought it was important for us to try “The O.M.G.” ($21), Robins’ signature burger.

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