Opened in 1934 by pit master legend, John Davis, and continued since 1983 by Jerry Pizzitola, some of Houston's finest ribs, brisket, chicken and links are hickory smoked on Mr. Davis' original "open pits." The pits, fired with east Texas hickory, gives each piece of meat a delicious southern flare.
Don't be surprised if you meet Mr. Jerry Pizzitola himself as you enter the restaurant. With occasional live music, a traditional BBQ joint atmosphere and delicious barbeque, it's easy to see why Pizzitola's has been a Houston BBQ hub for over 70 years.
Try the sampler plate and get a little bit of everything. Pair up your dish with some sides--mustard potato salad, pinto beans, coleslaw or smoky grilled vegetables. Be sure to save a little bit of room for dessert so you can try banana pudding (a family recipe!), pecan pie or classic chocolate cake.