As often happens, our dinner at Stockyard Burgers and Bones wasn’t part of the original plan.  It was Christmas Adam (the day before Christmas Eve), and we had dinner reservations elsewhere but, as the menu there changes weekly, when we arrived, nothing jumped out at us.  Or even appealed to us.  We understand that, with changing small menus, sometimes there just isn’t anything that strikes you.  No harm, no foul.  So we walked around a bit and saw the sign for Stockyard.  It was 6:30 on a Saturday night, and cold, and there was a crowd. 

We stepped in and spoke with the server and, while there was a wait for a table, there were a couple of seats at the bar.  We took those seats and looked over their menu.  The server was very friendly and when we asked for suggestions, he said they were about the three B’s – burgers, bones and bourbons.  They had a selection of eleven burgers (and a chicken sandwich), at least twenty varieties of bourbon and six things in the “bones” section – all of which from creatures which have bones, but more than half of which (chicken tenders, sea bass fillet, a NY strip and a bacon and chicken dish) you would hope would be served without the bones.  

I chose one of the burgers – the Dirty South:

A half pound-ish Angus burger, topped with smoked Gouda mac-n-cheese, bacon and an apple bbq sauce.  The burger was cooked to a perfect medium, and served on a toasted bun.  The mac-n-cheese, which is one of their premium sides, was full of cheesy goodness, without being “gloppy” with melted cheese and mixed with the bacon and the apple barbecue sauce to make an excellent burger.  They have a couple of other interesting burgers (one with wild boar), so we’ll have to make a return visit.