The Pit is Raleigh's most prominent eastern North Carolina barbecue restaurant, occupying a cavernous converted brick warehouse at 328 West Davie Street in the city's downtown. The restaurant opened in 2007 with a mission to bring the whole-hog pit tradition of eastern NC — long associated with small-town smoke shacks and rural church fundraisers — to an urban dining audience in the state capital. The cooking method is faithful: whole hogs are cooked low and slow with wood smoke, then chopped and dressed with a vinegar-and-pepper sauce with no tomato, in keeping with the eastern NC canon. The resulting pork is moist, smoky, and deeply savory, and it forms the backbone of the menu alongside beef brisket and smoked chicken. Side dishes are honest and generous: collard greens slow-cooked with pork, creamy mac and cheese, Brunswick stew, and fried okra. Banana pudding closes the meal with appropriate Southern sweetness. The warehouse space is dramatic — high ceilings, exposed brick, and long communal tables that suit the convivial character of a barbecue lunch or dinner. Reservations are accepted, which sets The Pit apart from most traditional NC barbecue joints and makes it more accessible for groups and visitors. The restaurant is open seven days a week, including Sunday, which is unusual for the genre. A second location operates in Durham.
Signature dishes
- Eastern NC chopped pork
- Beef brisket
- Collard greens
- Banana pudding
Good to know
- Known for
- Eastern NC whole-hog BBQ in a converted brick warehouse
- Hours
- Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-9pm
- Reservations
- Accepted; thepitbbq.com or (919) 890-4500
Location
328 W Davie St, Raleigh, NC 27601
35.7773, -78.6501 View on map
Highlights
- Raleigh's flagship eastern NC whole-hog barbecue restaurant in a dramatic converted brick warehouse
- Whole hogs cooked low and slow with wood smoke, dressed with vinegar-and-pepper sauce — no tomato
- Side dishes include slow-cooked collards, Brunswick stew, and fried okra — classic eastern NC spread
- Reservations accepted — unusual for a traditional NC barbecue joint, ideal for groups and visitors
- Open seven days a week including Sunday, when most old-school NC barbecue spots are closed
Tips for visiting
- Reservations are accepted through thepitbbq.com — use them to avoid waits, especially for lunch groups
- Order the chopped pork plate with collard greens and Brunswick stew for the full eastern NC experience
- The beef brisket is a non-traditional addition but is well-smoked and worth ordering alongside the pork
- Banana pudding is a must — a generous, creamy finish that is true to the eastern NC tradition
- Sunday lunch at The Pit is a reliable option when other barbecue spots in the region are closed
Accessibility
The restaurant is located in a converted warehouse with a flat, open floor plan that accommodates wheelchairs well. The entrance is at street level and accessible parking is available nearby.
Visit, book or contact
Frequently asked questions
What is eastern North Carolina barbecue?
Eastern NC style cooks the whole pig — not just the shoulder — over wood coals and dresses it with a purely vinegar-and-pepper sauce. No tomato is used, distinguishing it from the Lexington style practiced in the Piedmont region.
Does The Pit take reservations?
Yes — The Pit accepts reservations through thepitbbq.com or by calling (919) 890-4500. This makes it more accessible for groups than most traditional NC barbecue restaurants.
Are there other locations?
Yes — a second location operates in Durham, NC, bringing the same whole-hog pit tradition to the Triangle's other major urban dining market.
Is The Pit good for large groups?
Yes. The large warehouse space with communal tables and the ability to make reservations makes The Pit one of the better NC barbecue options for groups of six or more.
What sides are available?
The Pit offers classic eastern NC sides including collard greens, mac and cheese, Brunswick stew, fried okra, hush puppies, and coleslaw.