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Virgil's Real BBQ In Studio · The Cubby and Christine Morning Show

• 0:00
  Speaker 1: Got duf dufe what six boy seven l FM, Cobby
• 0:04
  Speaker 1: and Christine. That's food backwards and that's code around here.
• 0:07
  Speaker 1: Sometimes we'll say in the hallways there's doof coming up.
• 0:09
  Speaker 2: No one will understand. Yeah, barbecue.
• 0:12
  Speaker 3: We have Chef Glenn here. Thanks for having us. Yes, yes,
• 0:18
  Speaker 3: it's a pleasure being here. Can you tell our money
• 0:20
  Speaker 3: for leftovers? Oh yeah, good for you, yes, and it
• 0:23
  Speaker 3: will be We always bring plenty.
• 0:25
  Speaker 1: Yes, the biggest tupperware ever, but I'll save some for you,
• 0:30
  Speaker 1: thank you.
• 0:31
  Speaker 2: But we do have.
• 0:31
  Speaker 1: Barbecue because nothing says seven oh nine in the morning
• 0:34
  Speaker 1: like barbecue.
• 0:35
  Speaker 3: Yes, and Virgils is here. What you bring to Virgils
• 0:37
  Speaker 3: is here and you can smell it throughout the you know,
• 0:39
  Speaker 3: the whole building. It's always right you're walking and everybody's like, uh,
• 0:43
  Speaker 3: I smell barbecue.
• 0:44
  Speaker 4: Yeah.
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  Speaker 3: So we brought of course, we have a chef there,
• 0:47
  Speaker 3: Michael Conlin, who we brought on board. That's a real
• 0:49
  Speaker 3: pitmaster and he's been really updating a lot of items
• 0:53
  Speaker 3: on the menu, and he brought some of the new
• 0:56
  Speaker 3: brisket that we have and uh, he's got some very
• 0:59
  Speaker 3: selective boys. How he's been doing things. And truthfully, the
• 1:03
  Speaker 3: feedback has been amazing on the progress we've been making
• 1:06
  Speaker 3: with the barbecue. Still keeping the tradition of you know, brisket,
• 1:11
  Speaker 3: pulled pork, our wings. We're doing a couple of different ways.
• 1:14
  Speaker 3: We're doing a sweet chili, we have a Carolina Gold,
• 1:17
  Speaker 3: and we have our classic Virgils. We have two monstrous
• 1:21
  Speaker 3: smokers in the restaurants. We do everything right on the property.
• 1:25
  Speaker 3: Each one is sixteen hundred pounds. So we're always doing
• 1:28
  Speaker 3: pork butts. We're always doing brisket, wings, chicken. We brought
• 1:31
  Speaker 3: you some mango glaze salmon today which is really really nice,
• 1:35
  Speaker 3: a little kick. Some of the wings, of course have kicked,
• 1:37
  Speaker 3: but now you have different varieties that you can choose from,
• 1:40
  Speaker 3: and we actually make it right there.
• 1:42
  Speaker 4: We went to see a show last weekend in Time Square,
• 1:46
  Speaker 4: my friend Anne and I. We went to see Waiting
• 1:48
  Speaker 4: for goodo Oh, which is nice right across the street
• 1:50
  Speaker 4: from Virgils. So it was our goal to get to you.
• 1:53
  Speaker 4: We wanted to get in there. We were just too late,
• 1:56
  Speaker 4: like we didn't have enough time.
• 1:57
  Speaker 2: Before the show. Oh well, but that work out for
• 2:00
  Speaker 2: us because of traffic.
• 2:01
  Speaker 4: But and that's coming in from Jersey, pre planned because
• 2:05
  Speaker 4: Virgils is a great place to.
• 2:06
  Speaker 5: Go thirty years thirty Yeah, oh wow, we open one
• 2:11
  Speaker 5: on the Upper West Side as well, so of course,
• 2:15
  Speaker 5: but yes.
• 2:17
  Speaker 1: And I think I told you this last time you
• 2:18
  Speaker 1: were here. But you know, I lived in Houston for
• 2:20
  Speaker 1: a long time, and when I moved from Houston to
• 2:22
  Speaker 1: New York in nineteen ninety six, I think Virgils was
• 2:24
  Speaker 1: around maybe for a year. At that point, I said,
• 2:26
  Speaker 1: nobody's going to do barbecue as good as Texas. And
• 2:29
  Speaker 1: I went to Virgils and I went, oh my gosh,
• 2:31
  Speaker 1: oh my, I'm wrong.
• 2:32
  Speaker 3: Ye, I'm wrong.
• 2:33
  Speaker 1: Like it was like I was in the heart of Texas,
• 2:36
  Speaker 1: right here in Times Square.
• 2:37
  Speaker 3: Pretty amazing. And truthfully, tradition is what keeps everybody coming. Uh,
• 2:42
  Speaker 3: you know what we do, any changes that we make,
• 2:44
  Speaker 3: we always keep the tradition of, you know, keeping the brisky,
• 2:48
  Speaker 3: keeping them pole poor. The things that everybody comes for.
• 2:51
  Speaker 3: Our ribs are absolutely phenomenal. It's making me hungry.
• 2:56
  Speaker 5: Right.
• 2:57
  Speaker 3: We've some greens and now we also added a lot
• 2:59
  Speaker 3: of like happy hour specials. We have more quick bites
• 3:02
  Speaker 3: and things. So, like you said, you could have come
• 3:05
  Speaker 3: in pre show right, a little light and then come
• 3:08
  Speaker 3: in after we're open till midnight. You know, you can
• 3:11
  Speaker 3: always come in after too of the show.
• 3:13
  Speaker 2: And Virgils is like, do we need reservations?
• 3:16
  Speaker 3: Do you think or it's good to make reservations, but
• 3:19
  Speaker 3: certain times of the year it's a little easier to
• 3:21
  Speaker 3: walk in. You know, you're getting into our busy season now,
• 3:24
  Speaker 3: which we're always happy to have, you know, but it's
• 3:27
  Speaker 3: always good to make reservations. I'd always recommend it because
• 3:30
  Speaker 3: it's always good. But you can always walk in. The
• 3:32
  Speaker 3: bar is always big bar upstairs, two floors. There are
• 3:36
  Speaker 3: plenty of seatings.
• 3:37
  Speaker 2: So and like you said, the quick oh yeah.
• 3:39
  Speaker 3: The quick bites have really been selling well and people
• 3:42
  Speaker 3: can try a couple of different I like that, truthfully.
• 3:44
  Speaker 3: I like to try a little of a lot of
• 3:46
  Speaker 3: different things. So yeah, I don't want to have, you know,
• 3:48
  Speaker 3: a monster meal in front of me and it's like
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  Speaker 3: I want to try four or five different things. So
• 3:53
  Speaker 3: that's definitely come to Fruition and it's been great, you know,
• 3:57
  Speaker 3: ever since we started making these light change we also
• 4:00
  Speaker 3: did a whole facelift on Virgils because there was a
• 4:04
  Speaker 3: new law that went into place about the smokers as yeah,
• 4:08
  Speaker 3: a smoker, so we had to redo you know that.
• 4:11
  Speaker 3: Of course, we were up the code, of course. And
• 4:13
  Speaker 3: now all of a sudden we made some other changes
• 4:15
  Speaker 3: that you could see when you walk in the door,
• 4:17
  Speaker 3: and you know, the kitchen was all revamped and we
• 4:20
  Speaker 3: got a nice new kitchen out of this. We had
• 4:22
  Speaker 3: a clothes for like a week to get this done,
• 4:24
  Speaker 3: and finally we reopened and it's been rocking ever since.
• 4:27
  Speaker 2: We love it.
• 4:28
  Speaker 3: We're so happy and all the changes are very much
• 4:31
  Speaker 3: for the positive.
• 4:32
  Speaker 2: So that's forty fourth Street, forty fourth.
• 4:35
  Speaker 3: In Times Square. It was right next to Good Morning
• 4:38
  Speaker 3: America Studios, which you know recently moved and we missed
• 4:42
  Speaker 3: them a lot. But they still come to visit. Okay,
• 4:45
  Speaker 3: yes they do. They miss us, We miss them. And
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  Speaker 3: you know it's still you know, a hopping area right there,
• 4:51
  Speaker 3: and you know you're right in at Theater District. So
• 4:54
  Speaker 3: you have all the foot traffic of New York City
• 4:56
  Speaker 3: right there in Times Square and fantastic food.
• 4:59
  Speaker 1: Good it's all that Virgils in Times Square.
• 5:02
  Speaker 3: Yes, we love you, we love you, and thank you
• 5:04
  Speaker 3: thanks for having me on the show and thanks for
• 5:06
  Speaker 3: having Virgils here. I enjoy the smell enjoy the taste,
• 5:11
  Speaker 3: and we'll be around to help feed you guys.