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Red Hot & Blue Restaurant Review: One of many operations now carrying forward the late Lee Atwater’s dreams of finger-lickin’ good barbecue, this Herndon location serves up a slightly modified menu but one that still features the RHB’s main draw: barbecue. You’ll need to wade your way through the various starters---wings, nachos, and catfish fingers, for example; salads, including a smokehouse version topped with pulled chicken and beef briskets; soups; burgers; Southern-style entrées; and finally the barbecue section with ribs, sandwiches, and barbecue platters. Specializing in sweet, wet or dry St. Louis-style ribs, RHB stands firm on always hickory smoking its ribs and accompanying them with coleslaw and barbecue beans. Also suggested: a side of the special Grandma’s potato salad and fried okra. If you cannot get enough of the down-home ’cue flavor, pack up a pulled pork sandwich and smoked sausage platter for some midnight refrigerator raiding.