When we were moving to the area in July we ate at the Sunnyvale location and was overjoyed that we had found a really good barbeque joint. The sliced briskit was dry enough for our picky eater (without the sauce)and highly flavourful from a good smokey taste and not just from fat. We also liked the chili. Going back three times in the last few months, however, showed us a definite decline. The last time we ate there all the meat was completely loaded with fat, both in the sliced and chopped briskit (ick), but without that intense smoke taste that we loved. The menu seems to have mysteriously shrunk. And the chili was gone.
We like the way Willy's does THEIR BBQ style. Not heavy on the sauce, just right. The chips & salsa are good, as well as their blended margaritas. Clean restaurant, good service. We like this location the best over the others.
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.