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The Pit Restaurant Review: Hickory-smoked pork effuses this large renovated old downtown warehouse with a tantalizing aroma. Pitmaster Joel Dobson produces “Eastern style” Carolina barbecue, for which a whole pig is cooked over hickory. The meat is chopped, traditional in this style, or pulled and adorned with the thin vinegar-based sauce characteristic of the region. The place also has delectable smoked ribs, chicken and brisket. North Carolina’s sides of coleslaw, hush puppies and baked beans are served, but options include black-eyed peas and fried okra as well. Pork fans will appreciate the kitchen window, playfully named the “pig bar,” where you may sample the hog from head to tail. The dessert menu tempts too, with carrot cake and classic banana pudding among the choices. To quell your thirst, choose from a raft of Carolina craft brews or select from a wine list that features unusual offerings at good prices --- the Brigaldara Valpolicella, slightly chilled, would be our choice with brisket or chicken. An assortment of bourbons can be seen behind the ample bar.