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THIS RESTAURANT IS CLOSED Rolling Bones Restaurant Review: This 1940s-era garage was hammered into shape, leaving it with a rather cramped kitchen, but this team manages beautifully. The beef brisket is better than ever, sweet and tender. The meaty pork ribs are properly pink, having been correctly---make that slowly---cooked over wood. The two sauce options (offered on the side) tasted much improved on our last visit; the hot sauce has just enough tang to it, and the regular sauce seemed more complex with better depth of flavor. We prefer the hot sauce on the beef brisket and the regular on the pork. The crunchy coleslaw gets a lift from the addition of raisins, and the beans from a bit of green pepper. Good Brunswick stew is very chunky. All meats and even the fish are brined before being smoked; the meats are then rubbed with a Memphis-style seasoning. The piled-high $3 sliders are a good deal.