Pizzitola's Bar-b-cue

So, to round out our trip to the Gulf, on the way back through Houston we stopped by a little BBQ shack that a fella from church turned me on to. First, there's always more to a business than the product. Don't get me wrong, the BBQ was good. As a matter of fact, the sausage was some of the best I'd ever had, but this place's true gem is in the service. When I think of Houston, usually it don't bring to mind happy thoughts. Houston is a miserable, dirty, hot, humid, and filthy city full of some of the rudest folks I've ever come across. But, stepping into this little joint, I felt like I was in another world. First, the owner, Jerry Pizzitola, came to the table and visited with us for more than 10-15 minutes. He told us the history of the place and explained how he started smoking 33 1/2 years ago. He laughed and cut up with my kids then left us in the hands of a waitress who'd been with him for over 19 year's (he must be doing something right to keep a waitress that long). Then, after we got our drinks, he sends this fellow over to the table who looked like Joey from Friends (Matt LaBlanc) who was even more friendly and personable then Mr. Pizzitola (hard to believe). 'Joey' then asked us if we'd like to take a tour of the smoke room....and of course I said yes. � He then walked us to the back, introduced us (all 8 of us) to his kitchen staff, and began explaining to us their smoking process and giving us a history lesson on the 81 year old smoke pits they still use today. Moral of the story is, regardless of how good the BBQ is here, the experience was worth the trip. In a day and age when most folks seemed to have forgotten what true customer service is and only care about the bottom dollar �, these folks at Pizzitola's have it in spades �. Next time y'all roll through Houston, stop in and give it a try. You won't be disappointed!

A friend and I shared a plate of the Friday special, brisket enchiladas in flour tortillas with a side of green beans and black beans. And a half order of the ribs. I’ll start out by saying that we really enjoyed both dishes. (Many years ago I had a bad experience here with the ribs. This was a place that I told people was “historically significant” because of that experience.The ribs I had that time tasted of Kingsford charcoal or creosote and they were awful. As if the pit had never been cleaned. And I never went back until today.) They are currently using post oak and I am pleased to say that the ribs were good. I would eat them again. The barbecue sauce was sweet but good. The enchiladas were very tasty and I would order them again. The black beans were extremely creamy, probably because of the introduction of some cheese into the beans and I would absolutely order those again. Highly recommended. And so pleased that the ribs taste good.

We just had our son's rehearsal dinner at Pizzitola's and WOW!!! It was everything the bride and groom hoped for, and more. Working with Tim Taylor to plan the event was stress-free and he had great ideas for decorations as well as a timeline for the evening. The food was delicious and the service was top-notch. The venue was closed for our private party and we appreciated being able to have a catered menu at the restaurant. I would recommend Pizzitola's to anyone who wants to give their guests a taste of Texas.

Ordered the brisket burger, it did not disappoint.. the owner was very attentive and gracious. I recommend it whole heartedly.

Okay, their Frito Pie isn't a classic but it's tasty but the reason I'm going back to this oldest if BBQ eateries is the RIBS. Nothing stays on those bones, all it's flavors are taken into your mouth.