Armadillo Willy's BBQ

Doesn't Recommend

lolamk

Joined 5 years ago

NEVER AGAIN!!!. Ribs were OKAY.

Fries were half-cooked.

Salad looked like it was recycled from last week!

Outback is alot better!!!

Doesn't Recommend

agh123

Joined 7 years ago

$32.00 in the Trash Can!!. Take Out:

Kobe Sliders: Cool and Mushy. Feared eating so trashed.

Baby Back Ribs: Burned Up, Dried Out Potato Salad: Runny, over processed. Trashed

Recommends

silia

Joined 8 years ago

What happened?. 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.

Recommends

j53

Joined 9 years ago

Great Food. 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.

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Contributor

Joined 10 years ago

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.