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328 W. Davie St., Raleigh, NC 27601, United States

North Carolina’s legendary pit master Ed Mitchell presides over this airy restaurant in a former meatpacking warehouse. (White tablecloth at a ’cue joint?You bet.) The house specialty is the region’s classic chopped pork, hacked from a whole pit-smoked, butterflied hog basted with a vinegary, peppery barbecue sauce. Though Mitchell still wears his trademark overalls, the place is a barbecue joint for a new age: the kitchen is a spotless, open, stainless-steel affair at the back of a dining room with—you guessed it!—white tablecloths. All the meats—and, one presumes, the fish and barbecued tofu—are organic, humanely raised specimens.

Restaurant
The Pit

North Carolina’s legendary pit master Ed Mitchell presides over this airy restaurant in a former meatpacking warehouse. (White tablecloth at a ’cue joint?You bet.) The house specialty is the region’s classic chopped pork, hacked from a whole pit-smoked, butterflied hog basted with a vinegary, peppery barbecue sauce. Though Mitchell still wears his trademark overalls, the place is a barbecue joint for a new age: the kitchen is a spotless, open, stainless-steel affair at the back of a dining room with—you guessed it!—white tablecloths. All the meats—and, one presumes, the fish and barbecued tofu—are organic, humanely raised specimens.