Neat concept but poor health code.
I wanted to like this place and my co-workers and I have been there two times now. The place smells tasty when you walk in and the stuff on the menu- like BBQ brisket, bacon burgers, etc sounds great. But- the kitchen barely heats stuff up. Both of my meals had burgers that were cold to room temperature. And the last time I went I got ill! I'm kinda surprised they can operate without the health inspector busting them for the cold food but whatever. Avoid if you want to play it safe.
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.