Wild Fig BBQ

You don’t come to Wild Fig for the ambience or the scene – unless your idea of ambience is a picnic table on a sidewalk overlooking the back end of a Dollar Store parking lot. You come for seriously good barbecue.

Scoring Wild Fig’s version of the usual BBQ suspects is worth the drive to Sun City Summerlin. The menu includes brisket, pulled pork, spare ribs, turkey breast, house-made poblano chili & cheese beef sausage, tri tip and pastrami. There’s even a vegan item: smoked tofu with Thai peanut BBQ sauce. And weekends bring even broader fare, with musubi available on Saturdays, crispy pork belly on Sundays, and a collection of breakfast options both days.

Sides include the usual coleslaw, potato salad, mac ‘n cheese dusted in Cheetos, collard greens and “meaty beans.” For some not-so-usual sides, try the mojo yuca fries, Brussels sprouts, BBQ eggplant or homemade pickles.

The Food and Loathing Podcast's producer, Rich Johnson, lives nearby and usually opts for the three meat & two sides combo.

“For me, the standard for BBQ is the sauce,” says Johnson. “Not the quality of the sauce, but whether you need it at all. Wild Fig’s proteins are all moist, tender and stand alone – which makes adding some of the joint’s house-made sauces a bonus.”