The flesh near the T-bone was raw, gripping the mind with quaint trichinosis phobias. But if Racks' meat leaves you high and literally dry, there are always the generous sides to fill up on. Barbecue baked beans were rich and delicious, and though my dining companions thought me nuts, I thought the coleslaw was fairly decent with shreds of red cabbage in a creamy dressing that had a slightly smoky flavor to it. Perhaps the kitchen got a little mixed up and smoked the cabbage instead of the ribs. Fries weren't bad either, though they could have been a little crisper.
Racks also does a respectable job with burgers.
The Racks blues burger, a juicy, savory patty with melted blue cheese, was assembled with a sheet of lettuce and a couple of waxy tomato slices plus pickles slipped between a boring bun. The menu said something about a Racks blues sauce accompanying this burger, but what we got was a metal ramekin of ketchup, which might be the same thing. Festooned with butter, sour cream, melted cheddar cheese, green onions, and fake bacon bits, the potato comes with a choice of toppings, including boneless rib, grilled chicken, and chicken tenders. We opted for the grilled chicken, a selection that proved bland. Racks is fashioned out of a space that used to be a Red Robin Restaurant.