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.