Those brick pits are a beast to work on, and Pizzitola’s has seen a few pitmasters over the years, though the current incarnation is putting out some of the best barbecue in a while. The brisket and pork ribs have gotten a bigger, meatier upgrade and the original dining room built in the 1960s still offers a window into the joint’s past with walls covered in old Davis family photos.
Local entrepreneur Jerry Pizzitola bought the joint from the Davis family in the 1980s and although he is now retired and has since sold the restaurant, you’ll occasionally see him visiting with longtime customers at the Pizzitola’s Bar-B-Cue tables. Recent menu upgrades include brisket enchiladas and fried fish po-boys (Fridays only).
