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THIS RESTAURANT IS CLOSED Robb's Ribbs Restaurant Review: This quirky little barbecue joint is the real deal thanks to owner Robb Richmond, who’s been perfecting his antibiotic-free pork ribs and 12-hour brisket since 1989, smoking them over hickory, pecan and other hard woods. Every bit as good as the barbecue are the accompaniments, including green chile-cheese pudding---a sort of moist, lightly spicy cornbread---and twice-baked potatoes, topped off by root beer floats for dessert. Richmond is the rare pit master who has a place in his heart for fine wine, hosting occasional wine dinners and offering several hearty Zinfandels and Cabernet Sauvignons that can stand up to his smoky, peppery sauce. Of course, there's also cold beer.