"Just Say No to Clam Chowder – Eat BBQ," proclaimed the moveable-letter sign outside Bonepile in Depoe Bay on the Oregon coast. While no sensible Roadfooder would focus on barbecue while traveling Highway 101, the superabundance of excellent seafood, including chowder, on the route does occasionally inspire yearning for something different. Should that yearning strike between Newport and Lincoln City, check out the Bonepile. Here you find a kitchen that uses locally-harvested alder wood to smoke brisket, pork, chicken, St. Louis ribs and baby backs, and offers half-pound hamburgers of beef and pork. Nary a fish dish in sight (although a shrimp crab boil is offered Saturday nights in the summer; and occasionally the smoker is used on local seafood); and in case you don't get the message, the menu says, "No Tofu For You." At Bonepile, it's meat that matters.

![]() Bonepile Beans
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![]() Brisket Meal
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![]() Berry Pie
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![]() 1/2 Rack of Ribs
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![]() SOB Sandwich
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