Best Wet Ribs.
You walk in and get that at home feeling. I thought the Babyback ribs were the best, no it's the "Wet" ribs.
Don't forget to order the French Fries. They're to die for. I guess the smoked Turkey breast is great, I wouldn't know, they are always sold out when I go there. So order it early. The service is pretty good too.
Don't go when you are in a hurry!.
This Willy's has been around a while...food has stayed consistent, while the service has continued to decline. Today's misadventure required a 34 minute wait and convincing the Manager we really needed our to-go order! People left after waiting an hour without getting their orders. The excuse was that it was Father's Day; the real reason is the new manager has let the kitchen become so disorganized it barely functions.
Texas-style ribs with all the fixings are the draw at this family-friendly mini-chain.. The Scene Each of the locations of this growing empire is a casual spot that's just right for whole family. Southwestern accents give diners plenty of eye candy, and many locations feature outdoor patio eating areas.
The Food Peninsula natives John Berwald and John Carroll made a point of getting to know Texas barbecue before opening their first Armadillo Willy's in Cupertino in 1983. It shows in their baby back pork ribs and St. Louis cut spareribs (order hot sauce on everything, the mild is strictly for wimps). Ribs are thick-cut and smoky, glazed with sauce and served with a choice of sides. Beans and corn muffins are great complements, but the coleslaw studded with peanuts is merely peculiar.