The History of Pig in a Pit
While recovering from a broken leg, culinary student Houston Loper first embarked on his barbeque career. Houston was simply visiting a local barbeque restaurant, the manager offered him a job. Houston accepted and continued working there until he graduated from the Art Institute of Atlanta with a culinary degree.
One day, Houston called his brother, Benjamin, who was in school and working at Shepherd Spinal Center in Atlanta, Georgia. The two decided to open a restaurant together and agreed on a barbeque restaurant in Milledgeville, Georgia. Thus in July 2003 came the first Pig in a Pit, one of the only barbeque restaurants in the area.
Contrary to the predictions of many, Pig in a Pit became an instant success. After serving great food in Milledgeville for three years, the Loper brothers decided to expand to Macon. The doors opened to the Macon location January 3, 2006, and Macon quickly embraced Pig in a Pit just as Milledgeville had.
Houston's culinary degree paired with the unending help and knowledge from Benjamin, Jody, and Carl Loper have taken a simple idea and produced award winning restaurants. In fact, the Milledgeville Chamber of Commerce awarded Pig in a Pit with the "Best Small Business" award, and 11th Hour along with Macon Food and Culture Magazine have named Pig in a Pit the Best Barbeque in Middle Georgia for 2006 and 2007.
With a unique, home-spun atmosphere, Pig in a Pit offers what some call "Where white collar and blue collar meet and eat." Light-hearted, friendly employees are always willing to lend a hand, and with just one taste, the food speaks for itself. Come see Pig in a Pit's definition of barbeque: family, friends, fun, and food!
