Virgil’s Mohegan Sun is Now Open!
Barbecue lovers rejoice! True southern barbecue has landed in Connecticut, just in time for summer. Virgil’s Real BBQ, a haven for barbecue fans throughout Manhattan for nearly a decade, brings together the varied barbecue styles of Tennessee, Kentucky, Texas and beyond. The opening of their third location, this time at Mohegan Sun, addsanother delicious destination for Virgil’s and barbecue aficionados.
Known for their warm service, Southern-style barbecue and festive atmosphere, Virgil’s celebrated the pre-grand opening by treating 1,000 lucky diners to a complimentary meal at the sprawling 225-seat space at Mohegan Sun in Uncasville, Connecticut (located in the upper level of The Shops concourse). Now open to the public for lunch and dinner, casino-goers, hotel patrons, and locals alike can enjoy something for everyone, including Virgil’s famous comfort-food favorites, smoked meats, and vegetarian dishes.
True barbecue through and through, Virgil’s smokes all of their meats at a low temperature over indirect heat for up to ten hours with a unique mix of hickory, oak and fruit woods in two massive twin Southern Pride Smokers, in order to impart the most flavor. In turn, 80% of Virgil’s menu has a smoked element to it, including the mouthwatering Carolina Pulled Pork, Memphis Style Pork Spare Ribs and Barbecue Shrimp. To complement their BBQ specialties, the restaurant also offers a generous selection of sides made from scratch, including their warm and dense Buttermilk Biscuits, Cheddar Cheese Grits, Hickory Pit Baked Beans, and mustard-laced Coleslaw. Barbecue-inspired sandwiches and salads such as the Southern Chicken Caesar Salad with roasted corn salsa and biscuit croutons and Sliced Texas Beef Brisket sandwich on a sesame bun are also menu favorites.

To wash it all down, Virgil’s beer list is about as comprehensive as they come. They serve 16 beers on tap, including Virgil’s own recipe lager brewed by Magic Hat Brewery in Burlington, Vermont which is available by the glass, pint or growler, and 35 bottled beers in every style to match any mood or plate, from Lambics and wheat beers to porters and stouts, and everything in between. In addition, Virgil’s extensive selection of bourbons, scotches and specialty cocktails are sure to quench any barbecue-induced thirst.
Virgil’s fired up its pits and opened its doors in 1994 in New York City, after founder Artie Cutler traveled the back roads of the South sampling barbecue’s varied regional interpretations. Virgil’s was born shortly thereafter, melding together different styles from across the country, and arguably became the first restaurant in Manhattan to offer traditional Southern barbecue and hospitality. The award-winning restaurant expanded in November 2010, bringing its mouthwatering dining experience to the Bahamas with the opening of Virgil’s Real Barbecue location at Atlantis.
For more information on hours and menu, please visit the Mohegan Sun website.