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The Last Pit Stop Barbecue
Over the course of his career, Oliver Valenzuela has designed a lot of menus. He's worked as the executive chef of New York City's Waldorf Astoria and Chicago's Palmer House, amongst others. Most recently, he has brought his upscale sensibilities (along with his tallest hat) to classic American cuisine at The Last Pit Stop Barbecue. Chef Valenzuela's latest menu features Southern-style sides such as fried okra alongside hickory-smoked brisket and other barbecued meats. He has even overhauled the dessert menu, paring it down to a trio of delicious recipes headlined by classic bread pudding in caramel.