Overall Rating:

Based on 96 Reviews

It has been a while since I went here... read more.


We used to come here quite often and it... read more.
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You walk in and get that at home... read more.
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This Willy's has been around a... read more.
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Crappy, chain-restaurant style BBQ... read more.

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.
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