Gourmet-cooking standards marry swamp-culture tastes at Ron Garcia’s and Raul Rodriguez’s “redneck chic” eatery, Hogzilla’s, where Cajun-seasoned frog legs sop up mango-chili barbecue sauce and chefs massage strawberry-balsamic or whole-grain-mustard barbecue sauce into full racks of spareribs that are slow-smoked for six hours. The full-liquor bar boasts 12 taps of seasonally rotating draughts, and the bottled-beer list assembles microbrews from areas all over the South, including Florida’s Panhandle and Georgia’s love handles. Flat-screen TVs beam the latest sports, and a stage plays host to late-night rock shows.
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