Our Story
Since being able to obtain a work permit, Damon and Mari have worked in every aspect of the food and beverage industry: from world renowned fine dining establishments to neighborhood pubs, nightclubs, breakfast joints…you name it.
Their goal was to create a space where high standards meet a casual atmosphere and they are comfortable sitting down with their guests. Proud members of the community, they relish taking the time to share important events with their guests and have been a part of everything from weddings, births and celebrations of life to graduations and birthdays.
Since 2014, Pig in a Pickle has confidently continued to achieve that goal.
Damon was first drawn to the culinary industry because he enjoyed joining the team camaraderie (underage- don’t tell anyone) after their shift and having a beer. But in all honesty, it was the science behind complex recipes and the true art form of BBQ that inspired the opening of Pig in a Pickle.
Damon mans the helm in the kitchen, researching not just the best meats, but every-single-ingredient from locally grown heirloom pinquito beans to the best cornmeal ground to order by a family run mill.
Mari handles all the behind the scenes: systems and operations, catering and events…
This dynamic pair has been awarded Best BBQ locally every year since they opened and the Michelin Bib Gourmand for “offering high-quality products and services and a good value for the money” every year since 2018.
Pig in a Pickle is where science meets art:
Obsessively high standards, meticulously sourced ingredients and a casual atmosphere. This husband and wife pair take BBQ seriously without being too serious.