Virgil’s Real Barbecue Almost Ready to Smoke Some Ribs

December promises to bring more new restaurants to Las Vegas. Virgil’s Real Barbecue joins the mix in the former F.A.M.E. space at The Linq Promenade, so far only promising a December debut. Parent company Alicart Restaurant Group, which also owns Carmine’s at the Forum Shops at Caesars, announced the restaurant last December, and it joins sister locations in New York City and at Atlantis in the Bahamas.

Expect a 14,000-square-foot restaurant with live music nightly, private dining rooms seating up to 300 guests and three outdoor spaces, including a poolside patio at The Linq.

Executive chef Neal Corman, who wrote Virgil’s Barbecue Road Trip Cookbook, brings a menu of barbecue tastes from Tennessee, Kentucky, Texas, the Carolinas and Missouri. Guests should expect to find Memphis pork ribs and chicken, Carolina pulled pork and Texas beef brisket.

Virgil’s smokes its meats at a low temperature over indirect heat for up to 10 hours with a mix of hickory, oak and fruit woods.

Some of the traditional sides include barbecue beans, coleslaw and cheese grits and Southern-style desserts such as banana pudding and Key lime and sweet potato pies.