Virgil's Real BBQ - Las Vegas
Barbecue restaurant · South Las Vegas
3545 S Las Vegas Blvd L8, Las Vegas, NV 89109
![Virgil's Real BBQ - Las Vegas by Virgil’s Real Barbecue [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/68717785/Virgil_s_Big_Game.0.jpg "Virgil's Real BBQ - Las Vegas by Virgil’s Real Barbecue [Official Site]")
Highlights
Classic BBQ with ribs, pulled pork, and craft beers
Classic BBQ with ribs, pulled pork, and craft beers
"For actually good barbecue found on the Las Vegas Strip, this two-story restaurant located at the Linq Promenade has two smokers and everything from sweet Memphis-style ribs to tangy Carolina-style pulled pork. The drinks are good too — with draft beer, whiskey, and one-gallon “Party in a Jar” cocktails of margaritas, lemonade, and punch." - Janna Karel
"Exclusively for the holiday, this super laid-back, southern-style barbecue spot at the Linq Promenade features a 16-ounce smoked prime rib served with horseradish cream sauce and beef au jus for $59.95. But if it’s real smoked meat that you want, the juicy Texas beef brisket with mac and cheese topped with Saltines, cereal, and Ruffles will scratch that itch." - Emmy Kasten
"For some great deals and lip-smacking barbecue, head to the Linq. Tacos and sliders (pulled pork, beef brisket, chicken) are $4, and both the crispy hush puppies or a heaping plate of barbecue nachos are $8 in the downstairs bar, Monday through Thursday from 2 p.m. to 5 p.m. You can also grab a boozy sweet tea for $7." - Ryan Slattery
"Head to the second-floor patio at Virgil’s Real Barbecue at The Linq Promenade or dine on barbecue on the promenade level. Either offer prime people watching as well as a view of the High Roller observation wheel that anchors the outdoor shopping area." - Janna Karel
"Where most wings are fried or baked, Virgil’s enormous wings are smoked, giving them an extra layer of flavor before they get tossed in hot sauce and served with blue cheese. Pair them with a draft beer during a game or have them an appetizer before diving into even more smoked meats." - Janna Karel
