Inspired by their father's home-cooked BBQ, siblings Mark and Rita Bryan opened The Pink Pig on Labor Day weekend, 1993. Mark created original sauces, sides and desserts for the family business. His three sauces, Original Honey Mustard, Traditional Gullah Spice, and Lowcountry Fire are hard to keep on the shelves! Mark's idea was to establish a not-so-typical BBQ restaurant. Absent from the scenery is the common, rustic wood look of so many other BBQ hot spots across the south. In its place are bright pink walls and cherub-like piglets with golden wings that hover over patrons as they eat.



After Mark's passing in 1999, Rita took over as full owner. She would nurse the little nondescript shack along and help to bring it, and her family, through the difficult loss of their beloved Pit Master. In 2005, she was able to pass the family business on to her two sons, Leonard and Bryan Thomas. Leonard introduced his own sauce in 2006 called Sweet Vermont Style, and it has quickly developed a cult following. Keeping in mind Mark's concept of an atypical smokehouse, Bryan has injected the ears of the general public with an eclectic sampling of music ranging from Sam Cooke to Israel Kamakawiwo'ole. And what would the Pink Pig be without Rita's ever colorful mother Wilma? Greeting newcomers with her southern drawl and regulars by name, with Wilma on board the Pink Pig now has three generations of family working together!

In a time dominated by large corporate restaurants, we are proud to keep alive the dying tradition of a small, family owned and operated business. We welcome everybody into our "second home," and we hope that you have as much fun dining with us as we have working with each other.