"Those beefy selections join the long menu of smoked pork ribs, pulled pork, chicken, turkey and jalapeno-cheese sausage, plus burgers and salads. The abrupt closure of three Armadillo Willy's in late June had set Vink in motion. I had to buy it, he said, or lose his favorite sandwich, pit-smoked chicken which he'd eaten for years while working at Apple and Google."
"We moved fast. The Armadillo chain downsized to one restaurant, on Bridgepointe Parkway in Foster City. Vink negotiated the deals and leases and brought in restaurant veteran Ousmane Barry, who was general manager of the Santa Clara Willy's, as the Empire president and general manager. New desserts inspired by Barry's years working in restaurants include a New York-style cheesecake and a Southern-style banana pudding revised to appeal to West Coast palates."
John Vink reopened the shuttered Armadillo Willy's in Blossom Hill and operates a second Empire Armadillo in Sunnyvale. Both locations serve house-brined pastrami, New York deli items, and a broad barbecue menu that includes bestselling brisket, smoked pork ribs, pulled pork, chicken, turkey, and jalapeño-cheese sausage. Sandwich options include pastrami, corned beef, or a fresser on rye with brown mustard or thousand island. Vink purchased the restaurant after several closures, negotiated leases, and installed Ousmane Barry as president and general manager. New desserts and matzo ball soup join classic sides like spicy peanut slaw and cornbread muffins. Both restaurants are open daily 11 a.m. to 8 p.m.
Read at www.mercurynews.com
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