Virgil's Real BBQ - Times Square

"Virgil's Real BBQ in Times Square makes real hardwood barbecue more accessible to tourists than any other place in town. It’s owned by the same hospitality company as the Italian restaurant, Carmine’s. The barbecue is surprisingly good despite the corporate feel, with decent brisket, pulled pork, and barbecue beans bobbing with little tidbits of meat. Like Carmine’s, another branch resides on the Upper West Side." - Robert Sietsema

"Virgil’s is one of the more respectable dining establishments lining Times Square, with its competent barbecue dishes. The nachos don’t skimp on the smoked meats, layering chips with pulled chicken, pulled pork, and Texas-style brisket in addition to cheese, jalapeños, bacon, and scallions." - Paul Schrodt

"Come For: A touristy simulation of a barbecue experience with shockingly solid brisket. Why does Virgil’s specify that it’s “Real Barbecue”? Is it supposed to be reassuring? Because it's not. If anything, the words have the opposite effect. But here’s a real curveball for you: The ribs here are actually pretty good, with lots of melty fat and a crust so salty it burns the inside of your mouth. The brisket is also oddly respectable—not too dry, a good amount of smoke—and the wood-paneled, bi-level space almost makes you feel like you’re in a real BBQ joint. (As long as you ignore all the tourists and nachos.) Skip the pulled pork, but do try the coleslaw." - bryan kim, willa moore, neha talreja, will hartman, ciera velarde

"It’s a chain. It’s in Times Square. It’s patronized by tourists who know that barbecue is an American food, but haven’t studied the regional nuance of our cuisine. And yet, Virgil’s is truly not bad. In a blind tasting, the brisket and ribs could hold their own against a much more reputable BBQ joint. They might not win first place, but they’re smoky and tender, with a heavy, salty bark. You don’t need to run to Virgil’s, but if an out-of-towner drags you here before a Broadway show, don’t worry about bringing your own food in a ziploc bag. In the bi-level space with wood-paneled walls and servers dressed in gingham, you can eke out a perfectly satisfactory, $30 meal." - Bryan Kim

"All reservations for Carmine's will be moved to its sister restaurant Virgil’s Real Barbecue, which is less than a block away from Carmine's location." - Carla Vianna