Spork Pit barbecue officially open for business in Garfield

Pittsburghers have one more place to eat Texas-style barbecue.

Spork Pit, the latest offering from chef Christian Frangiadis, coowner of Spork on Penn Avenue in Garfield, had its soft opening on Aug. 13. Located just around the corner from its sister restaurant, it officially opened Thursday when 30 percent of opening day proceeds went to Unidos Disaster Relief & Recovery Program to Support Puerto Rico.

A grand opening celebration is on Sunday, with special performances by one of the city’s premier reggae bands, Ras Prophet.

The restaurant started as a pit next to its sibling establishment in August 2017. The pig is sourced from Serenity Hill Farms in Indiana Township and made on two massive smokers custom created by Robert Pearce of Houston Smokers.

In addition to pulled pork, the slow and low cherry- and oaksmoked meats include brisket, ribs and sausage from Strip District Meats. Turkey is sourced locally by Wild Purveyors from Sensenig Turkey Farm in Lancaster County. Prices range from $28 for a pound of brisketto $16 for a pound of sausage, but meats also can be ordered in ½- and¼-pound-size servings.

Sides are an additional $5, and include mac ’n’ cheese, coleslaw, greens, potato salad and rice ’n’ beans. For dessert, there’s smoked banana pudding ($4).

Larger orders of brisket and ribs will be available with 24 hours notice within a week or two, Mr. Frangiadis said.

Along with a large deck sporting two cherry-wood communal tables and picnic tables for outdoor dining, the restaurant — much more casual than Spork — seats 30 inside at black-metal cafe tables with French Marais chairs.

Food is ordered cafeteria style, with customers sliding trays down a stainless steel slide and picking up napkinwrapped utensils, along with paper towels for wiping fingers, by the door.

Sean Enright, Spork general manager and veteran bartender, has created a rotating selection of batch cocktails, which at a media event on Tuesday included a whiskey-based Laura Palmer, a pina colada crafted with BLY rum and angostura bitters, and a super-colorful Death of the Endless, a bright-pink strawberrygin drink flavored with elderflower.

The draft list, which is scribbled on a piece of brown wrapping paper taped to the wall behindthe counter, features all local craft beers ($5-$10), along withArsenal Cider Fighting Elleck ($12). Nonalcoholic beveragesalso are available.

Spork Pit is at 5349 Penn Ave., Garfield. Hours for dine-in or takeaway are 11 a.m. to 8 p.m. TuesdaySunday or until the meat runs out. It is closed on Monday. Info: 412-404-2128.

Gretchen McKay/Post-Gazette Spork Pit, a Texas-style barbecue restaurant that is the sister spot to Spork across Penn Avenue has its grand opening on Sunday in Garfield.

Gretchen McKay/Post-Gazette photos Spork Pit, a new Texas-style barbecue restaurant on Penn Avenue in Garfield, features a variety of smoked meats, including brisket, pulled pork, turkey, sausage and ribs.

Spork Pit also will feature a rotating selection of craft cocktails. During its soft opening this week, they included, from left, a whiskey-based Laura Palmer, a strawberry gin drink flavored with elderflower called Death of the Endless, and a pina colada made with Pennsylvania-made BLY rum.