601 19th Street, Virginia Beach, VA | Directions 2345136.84606 -75.98199
M-Th 10am-8pm, F-Su 10am-9pm
Neighborhoods: Northeast, Northeast Virginia Beach
Not Just Good BBQ – I love good BBQ and have to try the local rib room where ever I travel. It was tough deciding where to go in Virginia Beach there are a lot of choices. We setteled on Beach Bully and were not disappointed. I was surprised by the varied menu and the group tried a little of everything. The eight of us didn't have any complaints and we left a very few left overs. I loved the moist, fall off the bone baby back ribs. They were not over smoked so that I tasted them for three days after. They were cooked perfectly. What surprised me was the variety of the menu and the mostly the fried chicken. The chicken was some of the best I have tasted anywhere. The only thing that I didn't care for was the slaw, a little too tangy and not creamy. I was very impressed by the cleanliness of the restaurant including the food prep area which is open for everyone to see. Not a real fancy place, but someplace you can enjoy someting on the menu everytime you stop by.
Great Ribs! – These ribs are nice and meaty, and their BBQ sauce is top notch. Only downsides for eating in is that they have flimsy paper napkins and no wet naps for your sticky fingers and face. Also, they only have plastic forks and knives, which break extremely easy when you try to use them on their ribs. Other than that, they make some awesome beans and slaw.
Best BBQ anywhere – This real barbque on the grill and is not NC style pulled pork. This is real smoked and is the best anywhere. Would recomend to all.......
A unique confluence.... – Ah, to find that unique confluence of bad food, and indifferent service. Someone needs to tell these guys that barbeque is NOT roasted meat with the addition of sauce with an artificial smoke flavor -- barbeque is SMOKED meat, cooked slowly, over a low temperature wood fire with indirect heat. And after they get that part down right, then they can turn their attention to hiring and training a staff that doesn't act like you are interfering with their leisure time.
The Old West meets the seashore in a saloon-style establishment for pit-cooked, North Carolina-style beef, pork, chicken, ribs and brisket. – In Short
Cattle skulls, longhorns, surfboards and a mounted blue marlin all hang on the walls. The mix initially seems unusual but this barbecue joint--six blocks from the ocean--respects both its main influences. Saddles doubling as seats and weather-beaten picnic tables are rough-and-ready. As for the food, framed newspaper articles and awards attest to its quality. Platters come with no-nonsense sides of baked beans and slaw; Virginia malt vinegar is favored over kethcup on homecut fries.
No Bully, just good bull – Got bbq sandwich. good. Have other bbq with all fixins. TV's around seating and a saddle in the middle.
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