Years ago Virgil’s BBQ was one of my favorite restaurants in New York City. There wasn’t much if any, barbeque in NYC at the time so Virgil’s felt almost like a delicacy.
I have many many fond memories and fuzzy times at Virgil’s in New York. For that reason alone I can’t wait for Virgil’s BBQ to open at The Linq.
Ever since Carmine’s opened at Caesars Palace a couple of years ago there have been rumors about Virgil’s opening since they’re operated by the same company. It looks like the rumors will finally come true. The rendering above looks cool. I can’t wait to see the real thing.
Here are details and the press release:
Alicart Restaurant Group will expand the company’s presence in Las Vegas with the addition of Virgil’s Real Barbecue at The LINQ Promenade, opening in the summer of 2016. Boasting locations in New York City and at Atlantis in the Bahamas, Virgil’s will expand west, joining Carmine’s NYC’s Legendary Family Style Italian Restaurant, which the company opened at The Forum Shops at Caesars in 2013.
The Las Vegas location of Virgil’s will span 14,000 square feet and be highlighted by live music programming nightly, private dining rooms seating up to 300 guests and three outdoor spaces, including a poolside patio at The LINQ Hotel & Casino.
“The success of Carmine’s in Las Vegas laid the groundwork for expansion in this market,” said Alicart CEO Jeffrey Bank. “We are excited to bring barbecue and Virgil’s to the city and have found an ideal location at The LINQ.”
“The LINQ Promenade has become the epicenter of the famous Las Vegas Strip offering the most dynamic selection of restaurants, bars and retailers. It’s the perfect location for the first West Coast location of Virgil’s,” said Bob Morse hospitality president for Caesars Entertainment. “The restaurant offers a unique atmosphere for our visitors that will truly enhance The LINQ Promenade experience.”
The menu from Executive Chef Neal Corman, author of Virgil’s Barbecue Road Trip Cookbook, features the world famous BBQ tastes of Tennessee, Kentucky, Texas, the Carolina’s and Missouri to offer a true sampling of barbecue in its many and varied regional interpretations. The menu was developed after extensive research in the back roads of the south and highlights the best of the local styles including Memphis pork ribs and chicken, Carolina pulled pork and Texas beef brisket.
Virgil’s meats are smoked at a low temperature over indirect heat for up to ten hours with a unique mix of hickory, oak and fruit woods in order to impart the most flavor and to keep the meat from drying out. To complement the main menu of BBQ specialties, Virgil’s also offers a generous selection of traditional sides like barbecue beans, coleslaw and cheese grits and Southern-style desserts like banana pudding and Key Lime and sweet potato pies.
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