It begins with the local legend Pitmaster, Ed Mitchell. The king of southern cooking proudly serves classic whole-hog, pit-cooked barbecue with the best sides you've ever placed on a fork. Visit downtown Raleigh's Warehouse District and have a taste of the best culinary offerings of the City of Oaks.
The Pit Raleigh has made a name for itself as the destination for the state's signature cuisine. All pigs used to produce the barbecue are even local - raised on free-range North Carolina farms.
With a few contemporary twists on Southern favorites, any foodie will be kept entertained... but you'd be a fool not to order a slab your first time there. Besides the delicious vinegar based BBQ, out-of-towners can even order a Texas-style brisket as long as they don't mind a few eye rolls. Mother Mitchell’s fried chicken is certainly a decent runner-up, no matter what you do though get extra sides. The potato salad is only outdone by the baked mac-and-cheese... which is only outdone by the fried okra... but honestly - they're all good. The Pit’s contemporary brick walled warehouse reno actually lived it's former life as a 1930s meatpacking warehouse.
All of the spirits served at The Pit Raleigh have been handpicked to enhance the smokey plates. Pairing wines and beers with varieties of barbecue truly adds a layer of education to your visits. One great suggestion (if you're a fan) is to take a viewing of the wide selection of bourbon whiskey at the spacious horseshoe bar. Whether you're a local or just a businessman passing through town - The Pit Raleigh is not an experience to miss.