Today we’d like to introduce you to Tim Taylor.
Hi Tim, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I have been managing Pizzitola’s Heritage BBQ for the past 24 years. I have always been in the hospitality business managing some of the most iconic places in Houston.
I moved from my hometown of New Orleans, LA to Houston in 1978 to study Hotel and Restaurant Management at the Conrad Hilton School at the University of Houston. Go Coogs!
In order to be successful in this industry, one must be passionate about exceeding expectations every day. There is a saying that you are only as good as the last meal that you served. So, every day we must strive to be better than yesterday.
This career has afforded me the opportunity to be a part of guest’s special days, from proposals, wedding celebrations, anniversaries, milestone events, etc. I have always felt privileged that I have been entrusted with orchestrating such important events.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
There is no such thing as a smooth road! Experience, hard work, a great staff and a good attitude help to make it smoother. There is no way that you can be successful in this industry without all of those things in your back pocket.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Pizzitola’s Heritage BBQ is the oldest continuous serving restaurant in the city of Houston. The second oldest restaurant in the city of Houston. We have been serving outstanding BBQ for 90 years, since 1935. I do not take my role lightly. I consider myself a caretaker of a legacy. In a city that erases much of its history, I find it important to not only maintain, but to grow this business.
The St. Louis style pork spareribs that we smoke have been named one of the iconic restaurant dishes of Houston.
Everyone, local or visitor, should try them at least once. They are so good for one reason – “it’s the pits”! Yes, the open brick pits that have burned here for 90 years are one of a kind in Houston. Noone else has them, and no one ever will. They make the difference. But not on their own.. our Pit Master, Eudel Hernandez, make those pits sing!
He conducts a symphony by combining wood, smoke, heat, meat, selected spices and a whole bunch of talent to produce the product that I am lucky enough to present to the city.
Is there anything else you’d like to share with our readers?
I am the luckiest guy in Houston to be in a position where I get to meet so many people, from all walks of life and feed not only their stomachs, but also their souls.
Pricing:
- Houstons Iconic Spare Ribs $ 27 per pound
- Homemade Banana Pudding $ 7.50 per serving
- Brisket Enchiladas $ 19.50
- Jalapeno Cornbread $ 7.95
- Family Feast for 10 $ 169.00
Contact Info:
- Website: https://www.pizzitolasbbq.com
- Instagram: @pizzitolasbarbecue
- Facebook: Pizzitola’s Barbecue
Image Credits
Jess Hughes Photography
