How Empire Armadillo BBQ & Deli Gave a Beloved BBQ Corner New Life in San Jose

For a while, the corner of 878 Blossom Hill Road sat unusually quiet.

Locals passing by the Santa Teresa Main Street Shopping Center often slowed down, mostly due to the stoplights. One could expect to catch the familiar curl of hickory smoke or the clatter of trays from the Armadillo Willy’s that once lived there. For years, that spot held a place in the neighborhood’s daily rhythm, and when it went dark, something about the center felt dimmer too.
Last week, the smoke returned.

Empire Armadillo BBQ & Deli, the Texas-style BBQ and New York-deli hybrid that has built a loyal following in Sunnyvale, officially opened its San Jose doors. The team stepped into the former Willy’s space with a mission that feels less like a takeover and more like stewardship.

“We’re thrilled to bring Empire Armadillo to San Jose,” said John Vink, Owner and CEO of Empire Armadillo. “This location has deep roots in the community, and we’re proud to build on that tradition with the same welcoming feel, familiar faces, and food that celebrates both Texas barbecue and NYC deli heritage. Our goal is to create a place where families, coworkers, and friends can gather around great food made from scratch.”

That sense of continuity shows in more than sentiment. Empire Armadillo retained much of the existing staff so that longtime guests would still be greeted by familiar faces. The team made light updates to the space and added new recipes, but the soul of the restaurant remains warm, comfortable, and clearly rooted in community. It feels like a conversation between the past and the present.

The menu reflects that blend of tradition and reinvention. Empire Armadillo serves Texas smokehouse staples such as brisket, pulled pork, ribs, and classic sides, alongside New York deli favorites including house-made pastrami, Reubens, French dips, and rotating specials.

The hybrid approach is a big part of why the Sunnyvale location has become a local favorite since reopening. According to General Manager and President Ousmane Barry, much of the menu is shaped directly by customer feedback.

“We’ve listened closely to our customers’ feedback and constantly tweak the menu based on what they love,” said Ousmane Barry, General Manager and President of Empire Armadillo. “That’s how our new Empire Stack sandwich was born, it’s double the meat for those who really want to get their protein in. And for dessert, people are loving our new homemade pumpkin cheesecake and, of course, our famous banana pudding.”

Since the grand opening, the San Jose location has already welcomed families, coworkers, and longtime neighborhood regulars. Some return out of nostalgia, drawn to the idea that smoke and sliced brisket feel right in that building. Others are trying Empire Armadillo for the first time after hearing about the BBQ and deli mashup that surprised Sunnyvale diners. Many simply feel relieved to see the space alive again, with staff members they already know behind the counter.

Opening day included a ribbon-cutting ceremony and a special offer for the first 50 guests at both lunch and dinner, which helped fill the line long before 11 a.m. The energy was excited, positive, and grounded in a feeling shared by many in the community: this corner was ready to come back to life.

Empire Armadillo’s arrival marks a local comeback story. For a neighborhood that watched a beloved restaurant close, the reopening under new ownership feels symbolic. The smoke is back. The tables are full again. A once-quiet corner has found its heartbeat.

And now, San Jose gets to decide what the next chapter tastes like.