I confirmed with Ed Mitchell and Greg Hatem that their new barbecue restaurant, The Pit, will open in Raleigh on November 26, the Monday after Thanksgiving. The new joint will be a high-end place in the old Nana’s Chophouse space and will initially serve only dinner, with lunch available in January.
I had a plate of Mitchell’s barbecue this past Saturday at the Southern Foodways Alliance symposium, and it was some of the best pork I’ve ever had. Plus, it was fun to see barbecue guru Bob Garner and Hatem working on Ed’s crew! I’ve always liked Mitchell’s barbecue, but I never raved over it. He often had quality control issues, with the barbecue being dry one day and overly sauced the next. Folks, Ed Mitchell has his act together, as the pork was tender, juicy, slightly smoky and just damn good. Every fan of slow-cooked pig should start marking their calendars for this exciting opening. The new website, which is not live yet, will be www.thepit-raleigh.com.