Business Details
43 Years
experience
Authentic Barbecue Restaurant in Downtown Raleigh
Since our founding in 1983, The Pit has been dedicated to preserving North Carolina's rich barbecue heritage through authentic whole-hog, pit-cooked barbecue. Our commitment to quality begins with sourcing free-range North Carolina pigs and fresh local produce, ensuring every dish reflects the region's agricultural bounty. We blend traditional techniques with contemporary Southern cuisine, offering a diverse menu that includes beef brisket, baby back ribs, and innovative vegetarian options like our pit-smoked wings. Recognized nationally through appearances on Food Network's 'Throwdown with Bobby Flay' and features in Bon Apptit and Southern Living, we maintain our reputation through rigorous attention to flavor and technique.Our restored 1930s warehouse setting combines historic charm with modern hospitality, complemented by curated wine, beer, and bourbon selections that enhance our smoked and spicy fare. With catering services and private event spaces, we bring North Carolina's signature cuisine to both intimate gatherings and large celebrations.
Services
Whole-Hog Barbecue
Private Events
Catering Services
Southern Cuisine
Wine & Bourbon Pairing
Vegetarian Options
Barbecue Catering
Historic Venue Rental
Award-Winning Ribs
Local Produce Dishes
Details
- Year established: 1983
Highlights and features
- We have over 40 years of experience perfecting North Carolina barbecue techniques
- Our menu features locally sourced free-range pork and seasonal produce
- We offer award-winning barbecue recognized by Food Network and national publications
- Our historic warehouse setting combines charm with modern dining comfort
- We provide expert catering services for events of all sizes
What people say
Tastiest pork
Authentic whole-hog barbecue
Award-winning ribs
Historic warehouse setting
Expert catering services
Services
Whole-Hog Barbecue
Our signature whole-hog barbecue combines traditional North Carolina techniques with modern culinary excellence. Each hog is slow-pit-cooked for 18 hours using heritage oak wood, yielding tender meat infused with rich smoky flavor. The meat is hand-pulled and served with our house-made vinegar-based sauce that balances heat, tang, and sweetness. This time-honored method requires skilled pitmasters who monitor temperature and moisture throughout the cooking process to ensure perfect results.
Private Events
The Pit offers distinctive private dining experiences in our restored 1930s meatpacking warehouse. Our event spaces accommodate groups from 20 to 200 guests, featuring exposed brick walls, industrial-chic decor, and modern amenities. We provide customized menus with barbecue stations, wine pairings, and bourbon tastings. The venue includes audio-visual equipment, climate control, and dedicated event coordinators to ensure seamless execution of weddings, corporate events, and special celebrations.
Catering Services
Our catering team brings authentic North Carolina barbecue to any location with full-service support. We offer customizable menus featuring our signature meats, Southern sides, and specialty desserts. Services include on-site cooking demonstrations, buffet setup, and beverage pairings. Equipment rentals, staffing, and logistics coordination ensure professional execution for events ranging from casual tailgates to formal galas. All catering orders include our house-made barbecue sauces and signature hush puppies.
Wine & Bourbon Pairing
We curate exceptional wine and bourbon selections that complement our smoked and spicy barbecue dishes. Our sommeliers have developed pairing menus that match specific wines and bourbons with different barbecue styles. The program features over 30 bourbons, including rare small-batch selections, and a rotating wine list with both traditional and innovative pairings. Staff training ensures knowledgeable recommendations for enhancing flavor profiles through strategic beverage combinations.
Southern Cuisine
Our menu reinterprets classic Southern dishes with contemporary techniques and fresh local ingredients. In addition to traditional barbecue, we offer fried chicken, shrimp and grits, and seasonal vegetable preparations. The kitchen emphasizes farm-to-table sourcing, featuring produce from North Carolina growers. Signature dishes include smoked meatloaf, bourbon-glazed salmon, and hand-crafted desserts like Aunt Hattie's Double Chocolate Cake. The menu balances heritage flavors with modern presentation and dietary accommodations.
People
Greg Hatem
Owner and Pitmaster
Greg Hatem founded The Pit in 1983 after perfecting his barbecue techniques through years of backyard cooking. He continues to oversee all aspects of our barbecue operations, maintaining the traditional whole-hog cooking methods that earned our reputation. Greg's expertise has been featured in numerous media outlets including Food Network and The New York Times.
Kevin Bartness
General Manager
Kevin Bartness manages daily operations at The Pit, ensuring our commitment to quality extends beyond the kitchen to every guest interaction. With extensive restaurant management experience, he oversees staff training, customer service standards, and operational efficiency while maintaining the warm Southern hospitality that defines our establishment.
Carlos Andrade Ferman
Executive Chef
Chef Carlos Andrade Ferman leads our kitchen team in executing both traditional barbecue and contemporary Southern dishes. He brings culinary innovation to our menu while respecting North Carolina's barbecue heritage. His expertise in balancing flavors enhances our smoked meats and seasonal vegetable preparations, creating a cohesive dining experience.
Questions
What makes The Pit's barbecue unique?
Our whole-hog, pit-cooked barbecue uses traditional North Carolina methods with heritage oak wood and house-made vinegar-based sauce. We source free-range local pigs and fresh seasonal produce for authentic flavor.
Do you offer catering services?
Yes, we provide full-service catering with customizable menus featuring our signature barbecue, Southern sides, and desserts. We handle events from 20 to 200 guests with equipment, staffing, and logistics support.
Are there vegetarian options available?
We offer several vegetarian dishes including pit-smoked wings, fried mac & cheese, pimento cheese balls, and seasonal vegetable preparations. Many sides can be made vegetarian upon request.
What are your private event capabilities?
Our restored 1930s warehouse accommodates events from 20 to 200 guests with customizable menus, audio-visual equipment, and dedicated event coordinators for weddings, corporate events, and special celebrations.
Do you sell your barbecue sauces?
Yes, we offer two signature sauces: our Eastern NC vinegar-based blend and a Western-style tomato-based sauce. Both are available for purchase in 12-ounce bottles at the restaurant or online.
What are your operating hours?
We're open daily from 11:00 AM to 9:00 PM Sunday-Thursday and 11:00 AM to 10:00 PM Friday-Saturday for both dine-in and takeout orders.
