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The Pit Restaurant Review: A renovated old downtown warehouse accommodates a barbecue joint like no other in the state. The Pit has a full bar serving cocktails made from premium liquors, a selection of beers from Southern micro-breweries, and a variety of affordable wines that are a big step up from what is usually offered in this department in ’cue places. The Brigaldara Valpolicella, slightly chilled, would be ideal with brisket or barbecued chicken. The Pit is known for “Eastern style” Carolina barbecue, for which a whole pig is cooked over hickory. The meat then is chopped or pulled (chopped is traditional in this style) and adorned with the thin vinegar-based sauce that’s characteristic of the region. Ribs and fried chicken (arguably the best in town) are also available. North Carolina’s classic sides --- coleslaw, baked beans and mac ‘n’ cheese --- are served, but other sides include collard greens, sweet potato fries and fried okra. Pork fans will appreciate the kitchen window, playfully named the “pig bar,” where you may sample the hog from head to tail. Desserts tempt too, with carrot cake and banana pudding among the choices.