VIRGIL'S • Real Barbecue (part 1 of 4)

Sign at the Front Entrance in Nichols NY

New York City, NY  •  Atlantis Resort, Bahamas  •  Nichols, NY  •  Las Vegas, NV (soon)

It's been a long hiatus but the Phat Bastard is back and bringing you a rare gem.

Virgil's was established in NYC 22 years ago, then at the Atlantis Resort in the Bahama's 5 years ago;  now the 3rd location getting ready to open along side these prestigious properties will be in Nichols NY.

***** Let's back things up a few decades *****

In 1994 The Alicart family of restaurants proudly introduced their real BBQ concept to the citizens of NYC at 152 West 44th Street in the heart of Time Square.  This story actually starts in the spring of 1993 when Artie Cutler's would road trip across the south to find the best regional flavors for his new restaurant.     More history can be found at http://www.virgilsbbq.com/about/

Placemat showing Artie's Road Trip

Now on to why you are here.

DAY ONE of the menu sampling.

** Note: Practically Everything is made from scratch, in-house **

Plate #1 - Corn Bread (muffins)

This was a moist flavorful interpretation of the traditional corn bread.  Made with a medium texture corn meal, real corn kernels, buttermilk, sharp cheddar cheese, cilantro & scallions; served with a sweet butter. 

Plate #2 - Bag of Popcorn Shrimp

A favorite appetizer with a twist;  Real rock shrimp dipped in buttermilk and dusted with seasoned corn flour and cayenne pepper and deep fried.  If you have never had real rock shrimp; it is like a little piece of lobster tail.  The shrimp is then place on a bed of red pepper flake popcorn which has a little KICK to it. Included is a Remoulade dipping sauce (made from scratch).

Plate #3 - Trainwreck French Fries 

A plate of daily hand cut potatoes that are blanched then deep fried and salted. Now add Monterey jack & Cheddar cheese, Ranch dressing, Smoked bacon, Scallions and picked jalapeno peppers. This is an appetizer meant for more than just one person to have.

                                                     

 Plate #4 - BBQ Chicken Wings
These are not your everyday NY state wings;  each wing is the complete wing and weigh in at a quarter pound.  Marinated for 24 hours then smoked for an additional 3 1/2 hours.  Grilled and then tossed in Buffalo Wing Sauce. The 5 wings (10 pieces total) is served with a unique in-house blue cheese dressing

Plate #5 - The House Salad

 It's what you expect, or at least what I expect from a house salad.  A generous portion of Iceberg lettuce,  Spinach, Red cabbage, watercress, grape tomatoes, Kalamata olives and shredded carrots. Included is your choice any in-house made from scratch dressings like Balsamic vinaigrette, Mustard vinaigrette, Blue cheese and of course Ranch.

Plate #6 - The Roasted Chicken Southern Cesar Salad

Think a large classic Caesar salad as the foundation then head south of the Masson/Dixon line. There is the Romaine some red onions then they added buttermilk biscuit croutons. Now throw in some corn salsa, dry rubbed smoked and grilled chicken. Near the end they add Corn tortilla strips and Romano cheese. Finished off with an in-house from scratch Classic Caesar dressing with the use of anchovies.  This last ingredient although part of a classic formula it is a new concept to most of the restaurant dining in this are

                                             

Plate #7 & #8 - Pulled Pork & Pulled Chicken

This part of the menu is from the Carolina's (sauce vs. dry rub)

with a bit of Texas added in (the bread on the bottom)

• Chicken : Thighs, Thighs and only Thighs are used for this dish. Seasoned with salt & pepper then smoked for 3 hrs.  Once done it is added to BBQ sauce & Dry rub along with a vinegar BBQ sauce.
• Pork : Butts with bone in seasoned with salt, pepper & dry rub. After smoking for 14 hrs until tender, pulled from the bone then added to a vinegar BBQ sauce.

                                         

Plate #9 - Pork Spare Ribs
It doesn't get any simpler than this ... trimmed spare ribs seasoned with Dry rub, salt & pepper then smoked for 5-6 hours. This dish is taken from the Memphis, TN region of the country which means this meat is dry rubbed only and they like it that way. This method will give you tender meat but it isn't Fall-off-the-Bone and if you really want a saucy rib the folks at Virgil's have their own unique blend in a bottle at the table.

Plate #10 - Catfish Fried or Grilled 
Virgil's use farm raised catfish, this created a mild base flavor that you don't usually get with the catfish found in the wild. Drenched in buttermilk then lightly floured and seasoned before deep fried in canola oil or skip the fryer and throw it on the grill. Either way these were both great meals

Plate #12 - Banana Pudding
To wrap thing up I was introduced to a crazy rich dessert ... this blend of banana Carmel, pastry cream, whip cream & bananas is created in a magical process that takes several days.  This was an absolutely fabulous way to end the day and the meals.





If you looked at the picture you saw some interesting sides and garnishes, I will cover those at the in part 4. Just trust me ... they live up to the standards set by the entrees.

With Day One complete ... I find myself excited about the next dozen plates to be brought out and sampled.  I will say that the folks at Alicart have set the bar at a level that will challenge the local customer's belief on what is quality food and specifically Barbecue in the area.

Things that have been accepted as proper tasting pale in comparison to a product made fresh, by scratch in a traditional way - sometimes with a twist. To truly enjoy all that Virgil's has to offer you will have to leave your preconceived notions and what you are use to tasting from typical food in this area.

DAY ONE was a  HUGE Get, Get, Get, Get, Get in My Belly

Till next time ... Eat well my Friends
The Phat Bastard