The Pig makes a comeback

It has been a long wait, but Pig in a Pit is finally back. The store’s opening on Monday, Sept. 22, marked the highly anticipated comeback of Milledgeville’s award-winning barbecue restaurant.

“We are very excited to be open again in our new downtown store,” said Ben Loper, co-owner of Pig in a Pit alongside his brother Houston.

Opening night was a huge success as both students and locals filled the restaurant. All were eager to take part in a long missed barbecue feast.

“I am so glad it’s back! We have really missed Pig in a Pit the last few months,” said Meghan Lally, a senior art major.

Smiling employees greeted people waiting in line. Family of the owners made the rounds to make sure guests were pleased and aware of the menu and any changes. The gesture showed genuine commitment to the store and its patrons.

While the majority of the menu remains unchanged, they have added a few new items. Barbecue wraps, salads and wings are now on the menu. Prices are generally the same, although some prices have gone up.

The six month wait imposed by the fire at the restaurant’s previous location on Highway 441 has only added to the hype of the new location’s opening.

Loper said that Pig in a Pit would have closed down for a few months anyway in order to get the new store ready. He and his family decided to make the move downtown in order to be more accessible to students from GCSU and GMC.

“About 60 percent of our business was from students when we were on 441; we hope that number will go up now that we are downtown,” Loper said.

Students seem to be complying with Loper’s wishes.

“It will definitely draw in more students. Having a new restaurant downtown is great, especially one that students know about and have enjoyed before,” said Zach Durrett, a senior GCSU student.
Senior Robyn Harris agreed.

“I think the new location will draw more students because of the convenient location and of course the great food,” said Harris.

Some of the big differences between the new and old stores are the kitchen, which is now better equipped and the interior décor. The un-cluttered space looks clean and the wall decoration gives the restaurant an old-timey, southern feel.

“We think the front of house is finally what we want it to be. We want people to walk in and know they are at Pig in a Pit even if they didn’t see the sign outside,” Loper said.

Senior John Sutton praised the restaurant.

“I definitely like the new inside; it is trendier and more contemporary. I also like their exotic cuisine, they figure out other things to put pork on,” Sutton said.

Pig in a Pit is also a great place to work.

GCSU sudent Tyler Pearson is a cook at the restaurant.

“I love working there. It is a very relaxed atmosphere and there is very good ownership. Also, I cook the food and I still like it a lot, so that says something,” said Pearson.

The Loper brothers opened Pig in a Pit five years ago and since then they have established the same restaurant in Macon. The Milledgeville Chamber of Commerce awarded them with the “Best Small Business” award. The 11th Hour and Macon Food and Culture Magazine have dubbed Pig in a Pit the Best Barbecue in Middle Georgia for 2006 and 2007 according to the restaurant’s Web site, www.piginapit.com.

Posted by Colonnade Archives on Oct 3 2008. Filed under News. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry