Authentic whole-hog, pit-cooked barbecue
(919) 890-4500
328 W. Davie St
Raleigh,
NC
27601
35.775784
-78.644528
Neighborhood: Central
Last updated 9.05.09
What People Are Saying About The Pit - Authentic Barbecue
The Owner
The Pit - Authentic Barbecue
Owner
Legendary Pitmaster Ed Mitchell proudly serves authentic whole-hog, pit-cooked barbecue at The Pit in downtown Raleigh's Warehouse District. Ed's passion for barbecue goes back to his childhood in Wilson, N.C., when a pig was cooked at a time of celebration. He brings that spirit and a 150-year-old family recipe to The Pit, which has made a name as a destination for the state's signature cuisine and its great culinary offerings. Pigs used to produce the barbecue are raised locally using free-range farming practices, and the freshest of the state's produce is featured in the starters, sides and…
The Editor
Contributor
Citysearch
Empire Eats' new addition,The Pit, offers their Triangle area customers mouth watering, hormone free pork barbeque raised right in North Carolina.
10/20/09
Definately Over Rated...
by Kategardner1234
I can't say that the food at the Pit was bad, it wasn't. My Uncle and Cousin came to visit me in Raleigh one weekend, and both raved about how they had heard of the Pitt from the Food Network and how it's unique history and award winning food was something we had to try. We talked about it all day and finally made our way over there expecting the most delicious BBQ we had ever tasted...boy were we wrong. The BBQ was okay, but definitely not worth the price. I've had better BBQ in hole in the wall run down places. The appetizers all sounded good, but the two we tried (Fried Green Tomatoes and Cheese Sandwiches) were not all that delicious. The service was ok, except for when a waiter dropped off food that was not ours and then left. I guess it's okay, but not somewhere you need to go when you see Raleigh.
- Pros: Pretty good service, alright food
- Cons: Did NOT meet the high expectations I've heard,Pricey
10/14/09
slow and the worst wings i have ever had!
by happy guy
The worst service and wings you will ever get! oooo any the price is a joke!!!!
- Pros: closed
- Cons: price
09/19/09
overrated!
by missthesnow
This place is very impressive at first sight. Excellent beer selection. The food was incredibly mediocre. My husband's brisket was cold and leathery. I ordered the "blackened grouper" which was a lukewarm piece of barely seasoned fish. The side vegetables consisted of three tablespoons of steamed tasteless wax, or so it tasted. I actually ordered the Caesar salad with blackened grouper, but was brought an a la carte Caesar salad, followed by the grouper entree. My server assured me that he would "fix" everything on the bill, but it ended up costing twice as much as the salad's price on the menu. I probably should have pointed out the mistake, and now regret not doing so. As a former server, I try to be as forgiving as possible. We won't be going back to this place, though.
- Pros: great looking place
- Cons: mediocre food and service
The Details on The Pit - Authentic Barbecue
Category:
Restaurants, Barbecue Restaurants
Payment Methods:
American Express, Visa, MasterCard
Cuisine:
Message from The Pit - Authentic Barbecue
- Pitmaster Ed Mitchell
- Contemporary Southern Cuisine
- Full Service Restaurant
Legendary Pitmaster Ed Mitchell proudly serves authentic whole-hog, pit-cooked barbecue at The Pit in downtown Raleigh's Warehouse District. Ed's passion for barbecue goes back to his childhood in Wilson, N.C., when a pig was cooked at a time of celebration. He brings that spirit and a 150-year-old family recipe to The Pit, which has made a name as a destination for the state's signature cuisine and its great culinary offerings. Pigs used to produce the barbecue are raised locally using free-range farming practices, and the freshest of the state's produce is featured in the starters, sides and desserts. Going beyond the traditional barbecue offerings with contemporary twists on Southern favorites, The Pit also serves brisket, ribs, smoked turkey, fried chicken and barbecue tofu. This Southern hospitality tradition mixes well with its setting in a restored 1930s meatpacking warehouse.
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