“I know that every time I use a Niman Ranch product, I’m setting our menu apart. Their high standards of quality and sustainability are precisely what we strive for at The Pit Room”
Bramwell Tripp is the executive chef, pitmaster, and beverage director at The Pit Room Houston BBQ, named one of Texas Monthly’s Top 50 BBQ Joints in 2017. The Pit Room opened in August, 2016 and serves Central Texas-style barbeque with Tex-Mex influences, with virtually everything on the menu being made in-house and from scratch.
Originally from Frederick, Maryland, Tripp grew up in Cedar Rapids, Iowa and Cincinnati, Ohio, where he began his culinary training. Tripp eventually found his way from being a busboy at 15 to bartending and serving in college, then to full-time kitchen work. He regards Chef Cristian Pietoso of Via Vite, Forno Osteria and Americano (all in Cincinnati) as his mentor and greatest teacher. Prior to The Pit Room, Tripp was sous chef at Revival Market and a member of the opening staff at Coltivare, both part of Agricole Hospitality in Houston.
Tripp and owner, Michael Sambrooks, envisioned an establishment with a focus on quality, from humanely-raised animals to house-made sausage, BBQ sauce, tortillas, a range of pickles, and a diverse array of side dishes. The BBQ is bolstered by Tripp’s curated selection of local and craft beers and wines to be paired with every element of the menu.