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Williamette Week

  • 2011 Restaurant of the year
    Read all about it!
  • Restaurant Guide '08
    "This, friends, is the real goddamn deal."
    "This narrow diner serves the best barbecue in town, no contest."
  • Review - Jan '07
    "Meat Manna - Podnah's Pit is smokin' good."
  • Restaurant Guide 2007
    "Pulled-Pork-Cue dreams are made of this."

Oregonian

  • A&E - April '08
    "Flaky, buttery biscuits were perfect"
  • Best Biscuits - Best Bites '08
  • Standout 2007 - Diner '07
  • Review - Feb '07
    "Cool young people and local families gather to worship at the shrine of smoke."

America's Best Bites

  • Nice video piece about Brian's Pulled Pork: watch it!

Bon Appetit

  • The Foodist's 5 Favorite Barbecue Joints in America
    His brisket is Texas-worthy and the pork spareribs smoked for four hours would make my granddaddy proud. Read More
  • Restaurants Top Trends - Jan '08
    "Don't Miss out on the central Texas speciality, slow cooked lamb spareribs."

Portland Monthly

  • Best of the City 2007 - Aug '07
    "Without question the most succulent smoked meat in town."
  • Great meals under $25 - June '08
    "We Prefer to do our bone suckin with the smoked pork ribs at Podnah's Pit."
  • Best Restaurants 2007 - Top Ten (#7) - Nov '07
    "At last, honest to goodness barbecue - with all the right fixins."
1625 NE Killingsworth Portland Oregon 97211 | 503 281 3700 | Follow us on Twitter | © 2007- 2022 Podnahs Pit

All our meats are slow smoked using 100% oak hardwood. Without electric, gas assistance, or charcoal.
I start at 5 a.m. every morning to have meat ready by dinner that night.