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Bone Yard Cantina
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Bone Yard Cantina Brings Mexican Flavors to Warwick

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If you’re craving authentic Mexican, look no further than downtown Warwick, where Bone Yard Cantina awaits.

An unassuming sign on a building at the intersection of West and Main streets and Oakland Avenue advertises Village Billiards, but a short walk up to the second floor leads to Bone Yard Cantina, Warwick’s newest Mexican restaurant, which is as visually stunning as it is palate pleasing. A painting of a calavera, or sugar skull, greets diners as they walk into the space where more traditional paintings and sculptures complement the black-and-white Moroccan tile floor.

Murals of calaca adorn the walls.

Murals of calaca adorn the walls. Photo courtesy of Bone Yard Cantina.

The main dining room has several tables along with a well-lit bar, where patrons can order different kinds of margaritas (spicy, sweet, or a mix of the two) as well as signature cocktails such as La Llorona (rum, lime, simple syrup, rose petals) and Ranch Water (tequila blanco, lime, Topo Chico), homemade sangria, and local beer and wine. If you walk toward the back, two additional dining areas are characterized by a plethora of plants hanging from wood ceiling beams and more beautiful paintings by local artist Will Teran. Soothing fountains, and yes, more greenery, add a calm and chic vibe to the place. In a word, it’s amazing.

Spice up your tacos with hot sauces—like Green Envy and Hot Lava—from New Jersey-based Moe Mountain.

Spice up your tacos with hot sauces—like Green Envy and Hot Lava—from New Jersey-based Moe Mountain.

But it’s not surprising, given that Bone Yard’s owner, Keith Yodice, is a contractor and designer by trade, and has opened several successful and inviting restaurants, including Café e Dolci, a coffeehouse located just a few doors down on Main. When his landlord told him about a “great space” on the second floor of a building and asked him if he could do anything with it, Yodice immediately started thinking. “I had just gotten back from a vacation on the Riviera Maya in Mexico, and I wanted to recreate that aesthetic, with authentic food,” says Yodice.

The menu focuses on tapas-style dishes such as street tacos (served “Bone Yard Style” with lettuce, pico de gallo, avocado, salsa, queso fresco, or “traditional” with cilantro, onions, radish, side of salsa; and your choice of carne asada, chicken, chorizo, or al pastor), empanadas, and more. There’s Tex-Mex flair in many dishes, a style that favors creamier, cheesier sauces. Seafood especially shines—the grilled mahi tacos with mango salsa and ceviche (shrimp and crab with tomato, red onion, cucumber, cilantro, and avocado) are proof positive.

Bone Yard Cantina

Photo courtesy of Bone Yard Cantina.

Despite its somewhat hidden locale, word has gotten out about Bone Yard, so reservations are strongly recommended. If you can’t get in for dinner on the weekend, come for Sunday brunch and order the chilaquiles or huevos rancheros. Or stop in on Mondays for half-priced margaritas and Tuesdays for taco specials. And if you have to wait for a table, grab a drink, relax, and enjoy your lovely surroundings.