Tuesday, November 1, 2011

The Pit Pulls Off Upscale BBQ

At The Pit, an upscale BBQ restaurant in downtown Raleigh, customers come early and often to the renovated 1930s meatpacking warehouse for tasty pork barbecue, ribs and beef brisket are paired with collard greens, mashed potatoes and various seasonal vegetables.

According to proprietor Greg Hatem, the restaurant basically takes the backyard pig pickin' and brings it inside a stylish settting.

Interestingly, all pigs cooked at The Pit are free-range farmed and North Carolina raised. The pork is AWA-certified (Animal Welfare Approved), which means the pigs were free of antibiotics and hormones, and they were all raised in pastures, not cages.The restaurant is also dedicated to sourcing the freshest local products available.

Photo courtesy of Jonathan Fredin/S&A Cherokee

Besides the obvious standouts, among the most memorable menu items include the amazing pumpkin skillet cornbread with maple butter and the crispy, golden southern fried chicken. When it comes to side items, be sure to try the cheesy bacon grits and the creamy mac 'n cheese.

The Pit is open for lunch and dinner seven days a week. Reservations are strongly encouraged and are available by calling or using OpenTable.com.

DISCLAIMER: Portion of BBQ in above photo exceeds normal serving size.

The Pit on Urbanspoon

No comments:

Post a Comment