The Pit Room

The story

The Pit Room, Houston – Michelin Bib Gourmand Texas BBQ in Montrose

How It Started

The Pit Room is the creation of Michael Sambrooks, a Kingwood native who studied at Baylor and the Hilton College of Hotel and Restaurant Management at the University of Houston. Alongside his family, he opened this Houston barbecue joint with a simple goal: make traditional Texas BBQ – black pepper, smoke, love, and no sauced meats (unless you ask). It’s a philosophy that earned the restaurant a Michelin Bib Gourmand in 2026, recognizing good quality, good value cooking.

The Meat and the Fire

At the heart of the kitchen are two custom-made, barrel-style offset smokers built by Allout Fabrication in Stafford, with a vertical sausage cooker alongside. The ingredients are chosen with the same care: all beef is USDA Prime, and all pork comes from a heritage Berkshire-Duroc breed. That sourcing, Sambrooks says, ensures the best BBQ they can produce. Diners come for brisket, pork ribs, beef ribs, turkey, and house-made sausage – each smoked low and slow until tender.

Breakfast Tacos and BBQ All Day

The Pit Room reflects Houston’s diverse culture as much as it does Texas tradition. That means breakfast tacos served every morning from 7 to 10:30, alongside a full BBQ menu that runs from 11 am until 9 pm, seven days a week. There’s a patio serving bar food and daily specials, and two locations to choose from: the original on Richmond Avenue in Montrose and a second outpost on Katy Freeway in Memorial. Whether you grab takeout, order delivery, or sit down at a picnic table, the crew’s dedication to the craft – and to feeding the community – keeps the fires burning all day, every day.