Pizzitola's Heritage BBQ traces back to 1935, when John and Leila Davis hand-built the brick pits on Shepherd Drive that still anchor the restaurant today under the name Shepherd Drive Barbecue. Jerry Pizzitola took over in 1983, and the pits have since passed to James Maida and Tim Taylor, who run the place now.
The St. Louis-style pork spareribs are the house signature, smoked in those original brick pits over Texas post oak with nothing added beyond salt and black pepper — no rubs, no mop sauce. Brisket and sausage round out the Texas Trinity alongside the ribs, and regulars have taken to the brisket queso and brisket enchiladas as well.
The restaurant sits at 1703 Shepherd Dr, near Washington Avenue and Memorial Park, where it's been a neighborhood constant for decades.
The St. Louis-style pork spareribs are the house signature, smoked in those original brick pits over Texas post oak with nothing added beyond salt and black pepper — no rubs, no mop sauce. Brisket and sausage round out the Texas Trinity alongside the ribs, and regulars have taken to the brisket queso and brisket enchiladas as well.
The restaurant sits at 1703 Shepherd Dr, near Washington Avenue and Memorial Park, where it's been a neighborhood constant for decades.