The New York Times- July 16, 2008
Dining Briefs by Frank Bruni

Steve Hanson smelled the smoke wafting from barbecue pits across the city; he saw the legions of New Yorkers gnawing on ribs. And he swept into action... installing this mammoth roadhouse of a restaurant, into which it seems the whole state of Texas might fit. "Get sauced" is its motto, and you may want to do precisely that once you hear the roar of the country and rock music... Don't be rushed because the food is more appealing than its trappings, and reasonably priced. You don't often find chicken wings as meaty as the ones here. The barbeque encompasses many traditions, not confining itself to just one. There's smoky brisket with a proper amount of fat and there are tender pork ribs and rich beef short ribs with even more fat. That's praise.

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Review by Beef Aficionado- April 24, 2008

Indeed, the menu does not subscribe to one type of barbecue or another, but rather combines a menagerie of regional styles into a cohesive menu. The beef items on offer, brisket and an enormous bone in short rib are pure Texas... The beef brisket was absolutely superb, moist, tender, smoky and delicious. It was the epitome of fork tender 'cue, it won't fall apart at the mere sight of a fork but it will easily succumb to the slightest pressure. ... The beef brisket was absolutely superb, moist, tender, smoky and delicious. It was the epitome of fork tender 'cue, it won't fall apart at the mere sight of a fork but it will easily succumb to the slightest pressure.

Basking in Big Lou's BBQ Brisket- June 17, 2008
By Danyelle Freeman

What works at Wildwood? Brisket. Anything with brisket. The kitchen tosses burnt ends of brisket into the kettle-cooked baked beans. It dices brisket into the Texas jailhouse chili, topped with cheddar, onions and sour cream. The Texas smoked brisket- crusty edges spiced with pepper, cumin and paprika- comes hand-sliced on a butcher board. Best of all is Big Lou's barbecue burger- 90% brisket, 10% chuck- piled high with caramelized onion, sautéed mushrooms, Monterey Jack cheese and sturdy bacon. I'd come back to Wildwood just for the burger and the homemade salt and vinegar chips that come with it. Best of all is Big Lou's barbecue burger- 90% brisket, 10% chuck- piled high with caramelized onion, sautèed mushrooms, Monterey Jack cheese and sturdy bacon. I'd come back to Wildwood just for the burger and the homemade salt and vinegar chips that come with it.