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Posted by Joshernaut
on 01/20/2011
Legendary Pit-master, Ed Mitchell, proudly serves authentic whole-hog, pit-cooked barbecue at the Pit in downtown Raleigh's Warehouse District. A celebration of all of the great culinary offerings of the Old North State, The Pit has made a name for itself as the destination for the state's signature cuisine. The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state's bountiful produce is featured in the starters, sides and desserts. Going far beyond traditional barbecue offerings with some contemporary twists on Southern favorites, The Pit also serves Texas-style brisket, baby back ribs, smoked turkey, Mother Mitchell’s fried chicken, and a can’t-miss barbecue tofu dish. The tradition of Southern hospitality mixes well with The Pit’s contemporary setting in a beautifully restored 1930s meat-packing warehouse. All of the spirits at The Pit have been handpicked to enhance the smoked and sometimes …
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