The Pit's 4th Annual 'Cuegrass Festival returns to the warehouse
district of Downtown Raleigh Saturday, April 21, with a jam-packed day
full of great 'cue, local brews and toe-tappin' bluegrass music from 12:00 pm to 6:00 pm! Tickets for this fantastic event are just $5 at the gate! And don't forget to bring your lawn chairs to relax and enjoy the music!!
We're closing down even more streets around The Pit than we did last year and firing up the pig cookers to serve plenty of our famous Eastern North Carolina-style barbecue and a selection of locally made beers. And on the stage we'll have some of our favorite bands: Mandolin Orange, Old Habits, Delta Rae and American Acquariam.
It's all for a good cause. We're giving proceeds to the North Carolina 4-H Youth Development.
A celebration of all of the great culinary offerings of the Old North State, The Pit has made a name for itself as the destination for the state's signature cuisine. The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state's bountiful produce is featured in the starters, sides and desserts. Going far beyond traditional barbecue offerings with some contemporary twists on Southern favorites, The Pit also serves Texas-style brisket, baby back ribs, smoked turkey, Mother Mitchell’s fried chicken, and a can’t-miss barbecue tofu dish. The tradition of Southern hospitality mixes well with The Pit’s contemporary setting in a beautifully restored 1930s meatpacking warehouse. All of the spirits at The Pit have been handpicked to enhance the smoked and sometimes spicy fare cooked off the pit, as well as with some of the more traditional entrees. We take this to new heights with dinners that pair specific wines and beers with barbecue. And if it’s bourbon you want, we’ve got a selection of fine bourbon whiskey meant to awaken even more smoky flavors from the pit. The Pit was also featured on Travel Channels Man Vs. Food in 2009 for its whole roast pig!