Pizzitola's - Review - Washington Corridor - Houston - The Infatuation

"If down-home BBQ had a Houston ambassador, it would be Pizzitola’s. The Washington Corridor restaurant seems like a small-town Texas spot where folks gather after a Friday night football game. Between the southern hospitality, college team paraphernalia, and family photos, Pizzitola’s makes you feel like a regular. And to order like a local, begin your meal with the pepper-crusted pork spare ribs. The earthy kick from the black pepper amplifies the tender ribs’ smokiness, making them the best meat on the menu. And when it comes to the sides, you’ll get some sweet heat from the jalepeño cornbread and a dollop of cinnamon butter for a necessary reprieve. While the smell of smoked BBQ gets you in the door, the fluffy banana pudding and kind servers gushing over the food while refilling sweet tea make you a Pizzitola’s regular. photo credit: Quit Nguyen photo credit: Quit Nguyen photo credit: Quit Nguyen photo credit: Quit Nguyen Pause Unmute Food Rundown Pork Spareribs The crackling black-pepper coating protects the tender smoked meat. Get it alone or with two sides on a dinner plate. Just make sure it hits your table because the pork ribs at Pizzitola's are the dish. photo credit: Quit Nguyen Jalapeño Cornbread There’s just enough jalapeño baked in the cornbread and the cinnamon butter quells any fires building in your mouth. And though the sweet heat flavor combination isn't new, this bread mashup is done well. photo credit: Quit Nguyen Jalapeño Sausage There's a lot that's right with the jalapeño sausage—the snap is audible, the meat is smoked perfectly, and the cheese in the center melts into the sausage with each bite. But the heat factor is missing. So unless you desperately want bursts of cheese with your meat, order the pork links. photo credit: Quit Nguyen Banana Pudding The airy and banana pudding is a surprisingly light way to finish a meal here. It also has the perfect amount of vanilla wafer cookies to add crunch and nostalgia to the dessert. photo credit: Quit Nguyen" - Gianni Greene