Ed Mitchell and Lou Moshakos Opening Barbecue Concept in Raleigh

As Raleigh, North Carolina, food scene continues to grow in fertile ground, two long standing restaurant families announced their partnership to launch a heritage barbecue concept.

Renowned BBQ pit master, Ed Mitchell, along with his son, Ryan Mitchell, have joined Lou, Joy, and Amber Moshakos of LM Restaurants to open a barbecue restaurant at the site of the original Carolina Ale House at 512 Creekside Drive. This concept will add to the major revitalization of the Midtown area of Wake Forest Road launched by the Midtown East and the McNeill Pointe project.

“Pulled pork is the soul of North Carolina cooking, and we are beyond excited at the chance to work with legendary pit master Ed Mitchell to bring heritage BBQ pork to the Triangle,” says LM Restaurant President Amber Moshakos. “Ed’s special connection to North Carolina farmers and the betterment of pork livestock will make this menu distinct.”

“I worked with Southern Food Alliance at The University of Mississippi where we connected farmers to the old-time guys, like myself,” adds Ed Mitchell. “Now we are taking these protocols for breeding to NC A&T and NC State. The breed we will use for this restaurant will follow the specific diet I have developed for my recipes.”

“People are interested in knowing what they are eating and where their food is coming from,” says Ryan Mitchell. “This is central to our food philosophy.  Not only will our pork have a very carefully planned diet, but our sauces are based in NC produce such as sweet potatoes, fresh greens, and butternut squash.”

“While this venture will be spearheaded by two generations of our families, our recipes are rooted in more than four generations of Mitchell tradition,” says Ryan. “We can’t wait to introduce this goodness to our neighbors in Raleigh.”

The restaurant is slated to open in Spring of 2020. Raleigh-based Olive Architecture will lead the redesign. “We are going to really open up the space, dedicate some private event room, and develop outdoor social gathering areas,” adds Lou Moshakos, “and the BBQ pits will be behind the restaurant.”

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