The Pit Room
Barbecue restaurant · Museum District ·
Central Texas-style BBQ, tacos, desserts, beer, wine
Central Texas-style BBQ, tacos, desserts, beer, wine
"Holds a Bib Gourmand, Michelin’s designation for 'good quality food for a good value' and a 'personal favorite' among inspectors." - H. Drew Blackburn
"Scratch your barbecue fix with a quick visit to the Pit Room’s Montrose location. It’s simple to order to go, whether you’re craving breakfast tacos made with brisket fat tortillas. Big party or small, the Pit Room offers an array of bulk to-go options. Barbecue feasts of varying sizes, from groups of four to 50, can be customized to include your choice of meats and sides, including macaroni and cheese, elote, charro beans, and its mustard potato salad. Each feast is presented with sliced white bread, barbecue sauce, and pickled accompaniments." - Brittany Britto Garley
"When searching for hand-crafted, central Texas-style barbecue inside the loop, the Pit Room is a tasty option. Find staples like smoked beef brisket and venison sausage alongside sides of charro beans, elote, and mustard potato salad. The Pit Room is just as lauded for its breakfast tacos, with rich brisket-fat flour tortillas stuffed with smoked meats. For even more Tex-Mex-forward plates, Pit Room’s sister restaurant, Candente, is located just down the street." - Brianna Griff
"Nothing is more classic Houston than a spot that offers brisket tacos, barbecue, and seasonal crawfish. The Pit Room keeps its boiled crawfish pretty traditional, adding its own signature blend of spices. You can order by the pound, and all orders get the corn, potatoes, mushrooms, and andouille treatment. With a beer in hand, grab a seat on their patio amidst the aroma of slowly smoking beef and crack open some mudbugs while you watch whatever game is on." - gianni greene, julie takahashi, chelsea thomas
"The Montrose and Memorial City locations of the Central Texas-style smokehouse turn out stunning slabs of brisket that are especially delicious when wrapped in one of the Pit Room’s tortillas made with rendered (and perfectly smoky) brisket fat. The sausage, made on-site, is equally compelling, especially the black pepper venison and jalapeno-cheddar versions. But each one has its special thing. Diners often flock to the Pit Room’s Montrose location for crawfish when in season and its breakfast tacos made with brisket-fat tortillas. The Memorial City location, which is especially spacious, has a more expanded menu, with dessert offerings, including ice cream sandwiches." - Brittany Britto Garley
