Pizzitola's HERITAGE BBQ | OUR STORY
What makes Pizzitola’s HERITAGE BBQ so special?
In Texas, barbecue is a sacred ritual, often revered as the “Texas Trinity” – brisket, sausage, and ribs- a holy trinity that unites us all. Since 1935, Pizzitola’s HERITAGE BBQ has been a devout practitioner of this faith, crafting flavors that have stood the test of time. Our St. Louis- style pork spareribs are the crown jewel of this legacy, earning reverence from food writers, old-time Texans, and every Houstonian who’s tasted their smoky perfection.
The iconic ribs owe their magic to our historic brick pits, hand – built nearly a century ago by John and Leila Davis when they founded Shepherd Drive Barbecue. These pits, the heartbeat of our 90-year legacy, infuse each hand-selected slab with Texas post oak smoke and dancing flames, creating a tenderness and flavor unmatched anywhere. Jerry Pizzitola carried this tradition forward from 1983, and today under James Maida and Tim Taylor, we honor every hand that’s tended these sacred pits. Our secret? Simplicity itself- black pepper, salt, fire and smoke. No complex spice blends or mopped sauces needed: we dance with the classics that brought us here, a promise unbroken for 90 years.
Many have tried to replicate our ribs, but the soul of Pizzitola’s HERITAGE BBQ lies in its history- woven into birthdays, business deals, and new traditions across generations. We’re more than a barbecue joint- we’re a living piece of this city’s history, and we’re honored to carry that forward with YOU!
Houston's Oldest Barbecue
The best of the old and the best of the new. Since 1935 we have been upholding the traditions of Texas BBQ, while innovating and crafting new dishes to reflect today's BBQ trends and tastes.
Our Historic Pits
In 1935, John and Leila Davis founded Shepherd Drive Barbecue and hand-built the brick pits that remain at the center of everything we do. Those pits were not purchased — they were made, and they carry every year of that labor.
Where The World Stops To Eat Ribs
In 1983, Jerry Pizzitola took stewardship of the pits and the tradition the Davises built. Today, James Maida and Tim Taylor tend that same legacy — different hands, the same unbroken fire.
A TEXAS TREASURE
Generations of Houstonians have marked birthdays, closed deals, and come home to this place for ninety years. We are not just from Houston. We are Houston.
Keeping It Simple
The method has never changed: Texas post oak, black pepper, salt, fire, and smoke. No shortcuts, no complexity — just the discipline to let the pit do what nearly a century of practice has taught it to do.