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The atmosphere's way too nice for barbecue, but seventeen-month-old Willy Ray's redeems itself with terrific meaty, unfatty ribs, moist pork, and tender brisket, all smoked over hickory and oak. The cafeteria line dispenses numerous daily-changing vegetables (including Cajun rice, turnip greens, a carrot soufflé that puts sweet-potato pie to shame, and an honest-to-god green salad). As for the sauce, it is of the stout, sweet-tart persuasion. |
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