The Pit Authentic Barbecue

The Pit Authentic Barbecue: Whole-Hog Eastern NC ‘Cue in the Warehouse District

Housed in a restored 1930s meatpacking warehouse at 328 West Davie Street, The Pit brought pit-cooked, whole-hog Eastern North Carolina barbecue to the heart of downtown Raleigh—and built a national reputation doing it. It’s a sit-down barbecue restaurant that treats a regional tradition with the seriousness it deserves.

Rooted in a Barbecue Legend

The Pit opened in 2007 with legendary Eastern North Carolina pitmaster Ed Mitchell as its founding pitmaster and public face, under restaurateur Greg Hatem’s Empire Eats group. From the start, the restaurant committed to the old ways: whole hogs cooked low and slow, chopped and seasoned the Eastern Carolina way, with a vinegar-forward character that defines the style.

The Food: Smoke, Sides, and Southern Soul

Chopped whole-hog barbecue is the standard-bearer, but the menu ranges widely—tender baby back ribs, beef brisket, and fried chicken that regulars swear by. Southern sides like collards, baked beans, and slaw round out the plates, and a signature barbecue tofu gives non-meat eaters a genuine reason to visit. Shareable starters like boiled peanuts and hushpuppies set the tone.

National Recognition

The Pit has been featured in The New York Times, Bon Appétit, Southern Living, and on national television, and it earned a spot in the Michelin Guide’s American South selection. It’s become a downtown Raleigh landmark for visitors and locals alike—proof that serious barbecue can hold its own in a growing capital-city food scene.

Plan Your Visit

The Pit is open daily for lunch and dinner, with a bar and a pet-friendly terrace. Reservations are available and recommended for weekend evenings, though walk-ins are welcome—just expect a wait at peak times.