Pit To Plate Barbeque
8021 Hamilton Ave, Cincinnati, OH, 45231
Pit To Plate Barbeque Menu
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Visit below restaurant in Cincinnati for healthy meals suggestion.
Visit below restaurant in Cincinnati for healthy meals suggestion.
Visit below restaurant in Cincinnati for healthy meals suggestion.
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Address :
8021 Hamilton Ave
Cincinnati, OH, 45231 - Phone (513) 931-9100
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : No
Delivery : No
Take-out : Yes
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Private Lot
Bike Parking : Yes
Wheelchair Accessible : Yes
Good for Kids : Yes
Good for Groups : Yes
Attire : Casual
Ambience : Divey
Noise Level : Very Loud
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Has TV : Yes
Waiter Service : Yes
Caters : Yes
WE SERVE THE FOLLOWING STATES
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Douglas H.
We found this place while visiting Cincy. If you look up BBQ Joint in the dictionary, this is what you'll find. Great sauces, smoked meats, even some interesting looking veggie dishes. But let's be serious - it's the meat.
(5)Craig H.
Good food and drinks they have karaoke on Thursday live music Friday and Saturday you can't bet it
(4)Cindi R.
Family of four and three of us had combo platters. The beef ribs were so tender and tasty didn't even need sauce. I did try the Wrangler which was a combo of their Gold Rush, North Carolina and Mild BBQ. Unique taste. The sautéed cabbage had a kick to it. Brisket good. Pulled pork was really good. Turkey breast juicy and tasty. Can't believe there was room for dessert.
(4)John W.
My son and I recently went on a quest to try all the BBQ restaurants around Cincinnati. We have still not tried them all but put the plate was one of the top in our opinion. I got the brisket platter and my son. The barbecue sundae. The restaurant itself is western themed, rather small but clean. The waitress took our order very quickly and the food came out way faster than we were expecting. However you can tell it wasn't sitting under a heat lamp somewhere. The barbecue is, in my opinion, as good as the bigger name places here in town. The brisket was tender with a great smoke ring and very good smokey taste. My son got the BBQ Sunday which is pulled pork and several sides all mixed together on one plate. The only reason I gave this before and not a 5 is because some of the sides weren't anything special. Otherwise you cannot go wrong here. There are still several other barbecue restaurants you want to try in the area but this ranks up with the best we have tried so far.
(4)Sue L.
I never actually ate the food here. We went, but the service was so bad we gave up being waited on and left. Owner runs after us and begs us to come back, gave a sob story about her troubles and how she wants to give up the restaurant because of it and get a food truck, all while holding on to our car door. I might have forgiven the bad service, but grabbing our car and whining about her problems to a customer was so far over the top I am beyond words. My advice to the owner? Don't touch the customer or their car or put your hands inside their window. Ever. I mean...EVER.
(1)Adam B.
Eh, it was okay. I thought the interior was just...odd. There was so much stuff everywhere. It was like a BBQ place in a knick-knack store. I ordered the pulled pork plate. The pork was good and moist. The sauces were....decent. None of them jumped out and none of them were terrible. The sides I had (rice and mac and cheese) was pretty bland. I wouldn't say it was bad. I just had better other places.
(3)Tonya W.
Very tender and tasty "pulled pork sammich" and macaroni. Eclectic interior. Friendly staff and good service. Watch their hours...they are closed on certain days like Tuesday for catering. Worth a visit.
(3)Cyndi P.
Delicious pulled pork and homemade sauces. I had the pulled pork platter which came with 2 sides & some good jalapeno cornbread. My husband loved his beef brisket too! They had Friendly service.
(4)steve s.
Great food. Pull chicken sandwich was excellent. My son had wing great flavor. I thought I was in Mississippi or the south. Great blues band playing. A must try and will go back.
(5)Karen A.
Pit To Plate has it all: great food, excellent music on weekends, in a memorably quirky environment. The decor of the room is eccentric and fun. The owner and the serving staff are super personable and will make you feel like a welcomed guest. The food : que rico! So rich! I had the smoked salmon and was wowed by the great flavor. The sides of stewed okra and dirty rice were packed with flavor. The okra was cooked to tenderness and not beyond. My dinner was on a Friday night when an outstanding vocalist was singing - Mary Anne Puntenney and the Lydian Mix.
(5)Derek R.
Great meat! Good sauces! Worth the drive out here on a Sunday to enjoy some excellent food!
(4)Pepper P.
We ordered a large lunch at work and had it delivered which was done timely even though we are in Northern Kentucky. The food was still warm. I had the rib tips, greens and coleslaw. The ribs were tender and fell of the bone. Everyone enjoyed their meal and the value was not bad. The menu can use a little work--it should not say that you can order combos which will be 'appropriately priced', it should tell you the exact price. All in all everyone said their food was good.
(3)Nicci M.
We happened in on a night with a live band and ordered take out. Yes, it takes a while if you don't call ahead, but the wait is worth it and you have a shot at live music. The ribs are ridiculously tasty. It's the best rib gnawin' experience my roomie and I have had in Cincinnati, and my roomie is a rib fanatic. It's honestly a little scary sometimes. Only giving it 4 instead of 5 because the sides didn't live up to the ribs. Will say more after we've visited again.
(4)David K.
Went on a early Saturday not to busy prolly because of the time. I ordered the pulled pork and brisket. My wife had 1/2 chicken. Both were fresh and tasty. One very big plus I love the sauce. They had 6 different kinds and all were very good. I loved the Carolina sauce. But all were very good. I take a star away service was ok nothing great. I would go back for sure and try something else but mostly to try the sauce.
(4)George V.
During my visit to Pit to Plate, I lsampled nearly everything on her tasty menu, including several of their own creations, such as the Chili Mac, which consists of hickory-smoked brisket and pork and macaroni and cheese. They have their own variation on corned beef and the Reuben sandwich and soon will be introducing a smoked meat loaf to the menu. Pit to Plate offers the full array - brisket, pulled pork and chicken, beef and pork ribs, smoked turkey, fish and local Cincinnati favorites, kielbasa and mettwursts. They also cater and offer hog roasts. While meat options are abundant, none of her vegetable sides, such as green beans, cabbage, okra, greens and beans and rice are highly seasoned with meat. All of the sauces also are made in-house - all seven of them. They range from tomato-vinegar sauces of various heat levels, to spicy garlic to a mustard-based sauce to a horseradish-based sauce, which owner Dianne Creech recommends for her corned beef. In fact, she suggests paring all the sauces with certain meats, almost as if she were paring wines instead. For more about Pit to Plate, read the Barbecued Adventures blog post at barbecuedadventures.blog…
(4)Christopher W.
For some reason Cincinnati has a thing for BBQ. I don't know why but they even have painted pig statues posted around downtown. One of the "pitmasters" I visited was Pit To Plate whose inside decor makes you think you were in the redneck riviera. The bbq was ok along with some exotic but not that great sauces. It was a one and done for me.
(2)Laura B.
I stopped in here for lunch and was greeted warmly. Ordered the beef brisket sandwich with mac n cheese. Very enjoyable meal, fun atmosphere, and super-friendly staff. The prices are also really reasonable for the great quality of the food. I would definitely eat here again and bring my family
(4)Peter D.
Best bbq in Cincy, and in my top 4 for ohio (K.C's smoked bbq near Mansfield, Citty bbq in Cbus and Smokin bbq in Dayton being the other two). The place is super friendly, the inside is kitschy but appropriate and the booth size works for larger groups. We tried the brisket and pulled pork and both were super moist and flavorful. The sides didn't really stand out as awesome but the corn bread was very good. BBQ sauce selection was robust and i enjoyed all the ones i tried. The texas chilli blew my mind. Get it. Oh, also the hours are wrong, they are totally open on Sundays as you can see on the hours printed on the menu!
(5)D J.
This was horrible food. . The prices are way to high for the quality of food they serve. If u like yesterday reheated twice bbq this is the place for u. I had lint inside my corn muffin. A plate of brisket sitting in grease. I had to fight flies while sitting there attempting to salvage what food was digestible. I'll drive the extra 30 mins to go to Eli's where the food is delicious and cheaper. Pit to microwave to garbage can is more like it. I like tasty classic barbaque and this is not it.
(1)Alex S.
I used to work for The Cincinnati Enquirer as a breaking news reporter, which meant long hours and a lot of tedious work - and that was on your normal days. When it was a special event, like election night, all bets were off. The higher-ups at the paper understand the stress and pressure of a night like this, and would reward us with BBQ. Not just any BBQ though, Pit to Plate - one of the best BBQ in the city. They would bring in piles of warm, flavorful pulled pork and stringy, fantastic brisket. And oh, the sides: delicious creamy mashed potatoes, cold crisp coleslaw, mmm macaroni and cheese and more. It was amazing. It almost felt like cheating to go to Pit to Plate without suffering a long night of phone calls and poll results, but there I was, ready to get down on some BBQ - and I was not disappointed. Pit to Plate loves their pigs. Walking in to this country-style restaurant made up of almost entirely all wood, you see pig paintings, pig statues, pig postcards, pig everything. Even their sign has a big smiling pig on it - a little disturbing, since you're about to bite into him, but hey, I'm not judging. You get seated as a wooden table with wooden benches and get handed a menu made out of paper. They're not going for class here, they're going for delicious. And they go all the way. Plus, it's cheap, so win right there. I hear they used to not serve beer here, which would have certainly lowered it a star. Not anymore! Beer flows and it completes the meal. Plus, the sauces. Oh the sauces. Whatever sauce your heart desires, they're on the table, waiting for you to coat your meal. You can make it as tasty or as bland as you like. To each his own, I say! In the back of the room, a fun bluegrass band was playing Bob Dylan and Johnny Cash covers. It was a little noisy for the small restaurant room and made it hard to talk to the people around me, but the effort was appreciated. When my food came, I was ready. I took a big bite of that pulled pork meal and it was like everything that was wrong in the world just melted away. All that remained was me, the food and the overwhelming feeling of delicious bliss. Pit to Plate, I'll pig out on you anyday.
(4)Tony S.
So I have been back a few times to the restaurant since my first review. And I will say the last time I went in I sat down with the wife. The first 30/40 minutes we were there the band "warmed up"/setup. Well by the time they were ready to play we had eaten and on our way out the door in the middle of the first song. Well I looked on my check and the waitress had tried to charge me a 4 dollar cover charge for the band. I was very upset by this because I didn't come to see the band first off and I bought a full meal so it is not like I came in just for this band. Granted the girl who rang me up took it off but it just bothers me that the lady didn't say anything and just added it on to my check. As side from that the food was good and had no issues there. Just the service did leave a bad taste in my mouth. It is why I lowered it by a star.
(3)Colin T.
Ive eaten here many times before, but my experience today inspired me to write a review. I walked in and the owner greeted me like I was her son returning from college. She offered me an Italian margarita and a not-so-complimentary snack plate with chicken wing, rib, and cornbread. I chose the pulled pork lunch special. It's always moist and smoky. There's a wide selection of sauces which range from tangy to spicy. Delicious! My one complaint has always been the sides. The mac & cheese is way to creamy and thick. Some people might like it, but its too intense for me. Mt. Healthy should be proud to have Pit to Plate on its map. Check it out!
(4)Hyatt G.
Wishing for a 3.5 star option on this one, but hey, I'm hoping they'll earn it next time. First, of course, the bbq. I ordered a rack of pork spare ribs. Pretty impressed because they had a good smoke flavor. The meat could have fallen off the bone a little more easily. But they were not dry at all. However, it seems if I didn't give them at least a 3 coat of NC BBQ sauce (one of their homemades) the ribs would have been lacking flavor. Also, they did not remove the membrane which does 2 things: 1) leaves you something surprising, tough, and unpleasant to chew on and 2) tells you that they don't care enough about their bbq to go thru a simple 30sec procedure that drastically improves smoke penetration and meat tenderness. The brisket was fine. They also have good collards and excellent bbq stew. For the bbq stew they throw brisket at pork in there--will get a huge bowl next time! The service is pretty darn bad, so all I can say is just have some patience.
(3)Ed P.
Friday afternoon I found myself driving out toward the Mt. Healthy area for service on one of our cars. My wife dropped off the car, and since the service was going to take a number of hours, I picked her up in our other car. Taking advantage of the situation, I suggested we stop at the nearby Pit To Plate BBQ for lunch. I had tried one of their pulled pork sandwiches at this summer's Taste of Cincinnati and really enjoyed it. t's pretty obvious from the outside that this building used to be a Hardee's, but the decor on the inside plus the smokey smells that greeted us once we opened the car doors let you know that you are in for a much better dining experience than Hardee's could have ever dreamed of providing. Upon entering the main side door, the first thing I noticed was the bar at the back of the room, and then I was quickly drawn to the amount of southern trinkets mounted to every possible surface of the interior. It was a little overwhelming to me, but it does help disguise the fact that we were sitting in the home of a former fast food chain. It was pretty quiet for a Friday afternoon, and we only ever saw one employee who was taking care of both those at the bar and the few tables in the restaurant booths, such as ourselves. She was over quickly to take our drink order and dropped off some water to us right away, including a plastic cup for our one year old son. After another couple of stops by our table, we were finally ready to order. I went with the pulled chicken sandwich with coleslaw. My wife decided on the pulled pork sandwich with beans and also insisted that we try the jalapeño corn bread. Both plates were also served with a bag of Grippo's chips and pickles. The food was served to us very quickly. The pulled chicken was piled high and had some really large pieces of meat included. The taste was great and I ate it open face style so that I could sample all the six plus bottles of BBQ sauce that were on the table. Just as I remembered from the Taste of Cincinnati, their mustard based Gold Rush sauce was really good. They also had another sauce that was a mix of the Gold Rush along with their Mild and another. It also was really good. They had a spicy garlic, which was too much like wind sauce, and a vinegar based that I also didn't care for. My coleslaw was just average. It was a little too runny for my tastes and a little sweeter than I normally like. My wife's pulled pork sandwich was again filled with a lot of very delicious meat. I had already sampled their pulled pork before so we did not split our sandwiches like we normally do. I did however take a bit of each of her sides and again I felt that they were just okay. The beans weren't nearly as full of flavor as the ones I recently had at Eli's BBQ, and the cornbread again was nothing special. It did pack quite a bit of jalapeño punch, but the bread itself was a little bland. I really enjoy the meats at Pit To Plate BBQ but I feel that the sides could use some work. With that said, I still like it better than City BBQ, which I'm still a fan of, so Pit To Plate is definitely not to be missed for BBQ in Cincinnati.
(4)Ben N.
Besides having some of the best barbecue in the Cinci area (more on that later), I sometimes really, really like an unusual dining experience: On the Saturday night we were there, Pit to Plate gave us a bit of the unusual, or even surreal, as follows: --A surprisingly competent, country-ish bar band, made up of some older white guys and a young attractive frontwoman, was wailing away as we walked in at the relatively early time of 6:45 pm --Later, with the band shifting nicely, a seemingly authentic local black bluesman got up on stage with the band for a spell, belted out some good vocals, and tore it up on the harmonica --During our visit Mayor Mark Mallory and a young associate quietly entered and enjoyed some barbecue, and the mayor waved goodbye to his subjects upon his exit --Amidst this clamor, our hostess, apparently an owner, appeared out of nowhere in a pink pig costume to present a regular customer with a slice of birthday cake, resulting in an momentary celebration from the entire restaurant and the band onstage The location is itself kinda surreal: From the outside, Pit to Plate looks like a fast-food joint gone to seed. Inside, it feels like a bizarre combination of a rustic western steakhouse (loads of wood) and cramped, dark honky tonk or urban blues club. Although it's been at this location for just a few years, it feels like it's decades old. The crowd seemed to be a good mix, largely working class and apparently local, that befits the atmosphere. So just on atmospherics alone, Pit to Plate crushes rest of the local BBQ competition. Food-wise, it's got just about all of the competition beat, too. Pulled pork and brisket were about the best I've had around here, even if that isn't saying all that much. Both were very tender and had loads of full, smoky flavor, although I'd have been happier if the pork had a little more bark-y texture. (And both were a little heavy on the fat and grease.) Good sauces are served on the side instead of slathered all over the meat before arrival at your table. Overall, a little better than Jim Dandy's, which I like, and a far cry better than the likes of City BBQ and BBQ Revue and Montgomery Inn. Sides, especially the excellent collard greens and jalepeno corn bread, are also a plus. Although the band added to the good ambience, it's also the main reason Pit to Plate doesn't get to five stars. The volume was such that conversation was virtually impossible, and the band's presence seemed to deter the staff from getting to our table very often. Service was very, very slow, and the staff would disappear from the restaurant floor for 10 or 15 minutes at a time. I'm pretty sure the mayor got better service than we did. Overall, though, really liked it. Just gotta get back on a quieter evening.
(4)Erik S.
I've only had Pit to Plate at Taste of Cincinnati, so I decided to finally make the trek to Mt. Healthy to visit the source of this deliciousness and man was it worth it. The atmosphere is pretty cool we sat next to these pictures of Boarson Wells and Albert Einswine. As far as the food, its delicious BBQ goodness. There are about 6 sauces on the table, each one at little different and tasty. Had the pulled pork plate with some taters and beans and its a good thing there is a roll of paper towels right on the table. If I had one negative to say about this place it was that my side of beans was kind of small compared to the taters. I would have expected bigger but it was about all they could fit on the plate so I guess I cant complain that much. All in all its worth a trip up here.
(4)Johnny A.
Really good pulled pork. Wish this place was closer to where I live I'd be there all the time. With gas prices the way they are now though probably can only justify the trip once every couple of months tops. Hope they are doing well.
(5)Suz O.
We stopped at Pit to Plate on a Sunday afternoon while passing thru the Cincy area. The front door was propped open, so we strolled on in to find the waitress vacuuming the floor and getting ready for a private party. Explaining that they were closed, and without making us feel like we were intruding, she then sat us at a table and served us anything we wanted off the menu. That won us over = at first. Then, she brought us small spoons to sample the sauce = that put even more points on the side of Pit to Plate in our books. The clencher... the food. I have been told rib tips are not for everyone. But if any rib tips might appeal to everyone, their tips just might. They were not the largest tips, but so tender. Eric and I shared a plate with 2 sides and went away full. While living 2.5 hours away, we found ourselves back there the following weekend. Thinking the first time might have been a fluke, we walked in and were made to feel right at home yet again. This time around - the pulled pork sandwich and the brisket sandwich. Both were fantastic, tho I preferred the brisket. This is a funky joint that knows how to serve good "Q"!
(5)Trisha K.
Oh YES YES YES! I feel like Meg Ryan right now! That pile of glistening, melt in your mouth, cooked to perfection swine was a dream come true! I got that warm, fuzzy feeling right down to my baby toe! There were so many choices of sauce, I didn't know where to begin. The Mild BBQ was DELICIOUS and The Shhh, was the shhh!! The baked beans were very good and the sweet & sour hot slaw...YUMmmmm! Our waiter, Rodney, who is the creator of The Shhh, let us know they have live music on Friday's and Saturday's. We'll be back Rodney and thanks for the great service! Can't wait to dig into my leftovers and go back to Pit To Plate again, and again, and again...
(4)Sam L.
Whatever you do, don't let my mother see this review. You see, I'm a Jew, and as a Jew there are a few rules you don't break, and I'm not talking about eating pork (I'm a Reform Jew, chill out). Never, ever, ever let it get out that you found food better than what your mother cooks. Seriously. They don't mention this in the Torah, but you learn pretty quickly, Jewish women cook the best food. Always will. Always have. So for me to say that Pit-to-Plates Brisket is better than my mothers is blasphemy and could honestly get me disowned. I'm actually scared. So don't tell her I think so. In all seriousness (wait, I was serious before, don't tell my mother), this brisket is by far the best I've ever had, and I've had a lot of brisket in my day. I first learned of the awesomeness that is Pit To Plate's brisket at the Taste of Cincinnati (a wonderful event if only because I was introduced to this delicacy) and couldn't wait to head up to Mt. Healthy to try it again. And again. I honestly haven't tried their pulled pork or ribs, though I can only assume they're also cooked to perfection like the brisket. I don't defile the brisket with any sauces, but I did feel like I had to try them just to see what they were like, so I poured each onto a spoon and tasted them. I was not blown away, but I also didn't think any of them were horrible. But it doesn't matter, it won't be going on my brisket and I don't see myself getting anything but at Pit to Plate. And that's fine by me.
(4)Glenn C.
First experience was at taste of cincinnati. Great Beef Brisket and Great Pork Barbecue!
(4)Allison J.
Places like Famous Dave's and City Barbecue do everything they can to imitate what Pit to Plate does for real. Pig "flair" on the walls? Check. A roll of paper towels at every table? Yep. For me, the difference is in the flavor. The food all looks the same - same pulled pork, macaroni and cheese side, same coleslaw - but sinking your teeth into a Pit to Plate pulled pork sandwich will quickly sort out the fakers from the real stuff. My pulled pork sandwich got a dose of sauce and a side of mac and cheese. It was served on a small-ish bun, but the flavor was big. The mac and cheese was about as good as a side of mac and cheese could be expected to be. Pit to Plate's location in Mt. Healthy isn't too far from the city, maybe 20 minutes by way of route 127, but it feels much farther than that. It was almost like taking a day trip to a little barbecue oasis with ample sauces and those horrible pyramid cracker barrel games. It's a trip worth taking.
(5)Benjamin F.
Went there this evening with the family. Everyone was rather disappointed. I had the pulled pork sandwich with mac & cheese and bbq chips. The chips were stale and the macaroni felt like it came from a box, first of all. The pulled pork was decent in itself, meriting the second star, but the bun was soaked through when it came, and the pork was relatively flavorless, I guess they expected you to add the bbq yourself. I did, using the mild sauce, but didn't find it to taste like bbq. Have been there two times now; the first and the last! ;)
(2)D L.
What can I say,best ribs in the city of Cincinnati. Have eaten here well over 100 times. The smoked chicken wings are amazing... Diane ( the owner will treat you as family. Thanks for all the ribs.
(5)Rich B.
I walked in around closing time expecting attitude for my late night appearance. I asked how late they were open. Reply: how late do you wanna stay? I knew right away this was going to be my kind of place. I walked in a stranger and left a member of the family. The food in the end is the end all be all in my book. One Word: Stuffed. The BBQ was succulent and lip smacking. Great BBQ needs no sauce but they have their own take on a plethora of sauces. The gold rush sauce was my favorite. BBQ so good you would have thought that you were getting it in the BBQ capital of the world - really I got the best I have ever had in Cincinnati? I would drive from St. Louis just for some Pit to Plate!
(5)A A.
Went into this place with high expectations with all the positive reviews on the web, but was sorely disappointed. The pulled pork wasn't exactly "pulled". It was more finely shredded like what you get when you use a grater for Parmesan cheese, carrots, etc Not only was the texture off, but the stuff was absolutely SOAKING in grease. I understand pulled pork is not a healthy food, but come on, the meat was so oily that I had to check the bun which appeared to be either buttered or soaking in pulled pork grease. The flavor was just OK, but the grease completely ruined it. The brisket wasn't any better. There were CHUNKS of fat and it too was sitting in an oily pool. You can do better than this place. I won't be back.
(2)Chris N.
God awful. Worse service ever. Some of the servers were even drunk.. Serveral customers were drunk, screaming at each other. Our order wasn't right, and it took forever for us to get any help, because our drunk server kept stopping to sit down and chat with some of the customers who were apparently friends of hers. Yes, it was St. Patrick's Day. But if you work at a restaurant or even a bar, you still have a job to do. The food itself was fair, and a bit pricey. I ordered the beef brisket, it was completely dried out, almost like shoe leather. Again, perhaps on a different day, it might have been better. But based on what I experienced, I much prefer Big Art's or Walt's.
(1)Michael H.
I had the pulled pork which was delicious by itself. Perfectly cooked. They have 6 different BBQ sauces on the table, but none of them were just right. Ended up sticking with the mild, but it was a good thing the pork was juicy and tender already. The sides were so-so. I was expecting better, but it was a good change of pace. I had the Mashed Taters and Cinnamon Apples. Prices were just a little too high.
(4)Joy S.
I have had Pit to Plate cater four times in the last few years, and everytime they have been wonderful. The food is delicous, and Diane (the owner) is so professional and sweet. I would highly recommend this place for your parties.
(5)Arnold W.
We loved P2P for years in their old location. Indeed we had them cater our wedding in 2004. They did great. Something for every BBQ fan. Pork, Chicken, ribs, texas brisket, they do it right. So happy to see their new spot. You'll love it!
(4)Joe M.
They make some fine BBQ here! I've been eating here for years and it's one of the 2 best BBQ places in town!
(5)William T.
I have to second the 2007 comparison to Montgomery Inn, with one addition: if you like your pork ribs _boiled_, then you'll like Montgomery Inn. If you like your ribs _smoked_ then this is the only place you need. This place is wonderful. They'll smoke your Thanksgiving turkey for you! They have something like 5 different sauces, all homemade, for every barbecue sensibility, from a vinegar sauce to a sweet molasses sauce. The sides are killer, especially the garlic boiled potatoes and the pinto beans. The only down comment I can make is that it seems to have lost some of the ambiance in its move to Hamilton Ave a few years ago. No change in the food, mind you, just not as pleasant a place to sit, to my wife and I.
(5)Sean B.
A lot of people in Cincinnati will tell you that Montgomery Inn is the place to go for barbecue, but I'm here to tell you that their full of you know what. Yes, Montgomery Inn sells their sauce at Kroger. Yes, Montgomery Inn has fed a whole buncha presidents and other famous people. But is it good barbecue? If your definition of good barbecue consists of meat cooked over charcoal and sugary, sweet sauces that reminds you of ketchup, then, yes, Montgomery Inn is good barbecue. But if you believe that good barbecue means slow-smoking meat over smoldering hickory wood outback behind the kitchen, and adding sauces that have a nice, zesty zing to them, then head up to Mt Healthy and visit Pit to Plate. PTP's meat is fall-off-the-bone good and each one of their six sauces (sweet & mild BBQ, hot BBQ, North Carolina, sweet hot mustard, spicy garlic, and horseradish and mayo) is a different taste sensation. The wings are excellent, but so are the pulled pork and pulled chicken. For something completely different, try the BBQ Sundae, which is layered baked beans, cole slaw, meat, fried onions, cheese, and a corn muffin. The only thing keeping me from giving Pit to Plate five stars is that one key ingredient to great barbecue is missing... BEER.
(4)Roth M.
I decided to do a little Cincinnati Bar-B-Quest to see if we have anything noteworthy in this town on the BBQ scene. Pulled Pork Sammich: pork had obviously been soaking in broth for a looong time, and even though I could probably win speed eating contests, my bottom bun had turned to paste by about the 3rd bite (as the pork hadn't been drained), it was also more "shredded" than "pulled". Bun: probably out of a bag you can get at any store. Sides: BBQ Beans: very watery, lacking any distinctive BBQ flavor. Mac&Cheese: decent enough, 5/10. Really quite surprised at the high rankings on here, though I lived in the Carolinas for 5 years and know good BBQ. The place was decorated with many quaint BBQ themed types of things. Lots of pigs and cows and funny "down home" sayings on signs, wagon wheel table backs, etc. It's folksy cuteness aside, the product just didn't deliver in my opinion. Probably won't be back as I had to drive all the way across town specifically for it, but wouldn't say I wouldn't go back, either, if I was there and someone (else) suggested it.
(2)