Pierces now has a new ambassador of goodwill! In our support of DREAM CATCHERS, a therapeutic riding academy located a few miles from the restaurant, we are sponsoring Norman, a Belgian Perchon Cross.

Norman

Norman is from the mountains of Virginia and was used as an occasional trail horse and spent most of his time grazing in a pasture.

Norman

The gentle giant shows great patience and a kind heart.

Normans New Saddle Pad

Norman is a perfect horse to be at Dream Catchers and will be used for riding lessons with the children.


Picnic Park

Lovely Fall days are ahead and I invite you to come see us and eat your lunch or dinner outside at our picnic area. I especially enjoy the beautiful colors the season brings as the trees change. We have quite a few different types of trees on the property that add to the lovely surroundings. We are fortunate to have visitors from all over the nation and appreciate the business. Many of them have spent time in good weather enjoying their meals, family, and friends under the umbrellas!


Follow Pierce's on Twitter and Facebook. Just click on a logo:

  

 
Pierces Pitt BarBQue in 1971 
I can't believe that our 46th Anniversary of a Virginia Tradition is right around the corner! My parents opened the little walk up on October 15th, 1971. I am sure they would be as proud as I am of the hard work and dedication that has gone into making the restaurant a great success.


 Pierces Pitt BarBQue in 2017
The success and survival of Pierces was built on the backs of many great employees. We currently have 63 employees most of whom have been here from 3 to 32 years. Without their hard work and dedication we would not be celebrating or 46th year!


Pierces Employees

  • Andrea Hutchinson, Director of Operations July 15, 1985
  • Cathy Acree, Manager March 20, 1987
  • Tonya Walker, General Manager June 4, 1990
  • Jackie Brinkley, Manager January 3, 1992
  • Kim Harris, Office Manager February 2, 1995
  • Gale Richmond, Manager May 21, 2002
  • Tiffany James, Assistant Manager May 2, 2006
  • Jen Ayres, Manager September 25, 2006
  • Ann Best, Manager January 2, 2009
  • Walker Green, Pitmaster October 11, 2010
  • Mary Matern, Manager April 11, 2011
  • Deanna Judkins, Catering Director April 4, 2014
  • Daniel Kraft, Assistant Pitmaster May 6, 2014
  • Jerry Bistline, General Manager June 23, 2014
  • Chef Steve Sachs, Product Development Manager December 9, 2014
  • Meghan Morrisette, Assistant Catering Director November 31, 2016

This is not to forget our retired long term employees such as Maggie Bonafe, George Lemnois, Randy Norton, and Rose Bull who all contributed greatly to the restaurant's success.
 




 
Pierces Holiday Catering

The holidays are fast approaching and PIERCES WOULD LIKE TO DO THE COOKING FOR YOU!

We have been smoking turkeys and hams for the past three years and will do so again this holiday season. An addition to the menu is a smoked turkey breast. Smoking adds flavor as well as moisture to the meat and poultry.

Call the store (757-565-2955) or check our website, www.pierces.com, in order to place your order for your entrée and sides. Just let us know what you need!
 




 
Pierces Employees

Our catering team is ready to help you with any celebration, meeting or function that you are planning. Pierce's has expanded the catering staff to include knowledgeable, experienced personnel. Deanna Judkins, our Catering Director, along with Meghan Morrisette, our Catering Coordinator, have lots of great ideas to help make your function a success!

The menu you want is right at their fingertips. With the help of Chef Steve Sachs, they have served a variety of appetizers, entrees, and desserts that are true crowd pleasers. Carved fruit items, homemade dips, vegetable dishes artfully arranged, ask for it and it's done. Our entrees include the tried and true pork barbecue, chicken barbecue made with antibiotic free chicken, Angus certified brisket, pork ribs and whole chickens, all slow cooked and smoked over hickory and oak wood.

Side dishes are made from scratch in the restaurant by our seasoned prep department. Macaroni and cheese, baked beans, local collards, green beans, potato salad, all done by hand with fresh ingredients. Our Brunswick Stew is back on the menu as is Brisket Chili and Gumbo! Lots of items to keep you warm while tailgating or having an outdoor event.

Let's talk desserts! We have homemade brownies and cobblers, again made on the premises! Pies of your choice, cakes and cookies. You decide, we provide!!

In an attempt to go clean and green, we not only are sourcing local farmers but also Virginia/East Coast providers. This includes antibiotic-free poultry! Please ask about our gluten free items!

No matter whether your celebration is big or small, rehearsal dinners, weddings, corporate events, college events, personal milestones, let us handle the details so you can be a guest at your own event!
 



 
Pierces Pitt BarBQue Smokehouse 
The smokehouse is now open to viewers! Guests can visit with our meat room personnel and ask questions as to how the various items are prepared. The pitmasters will gladly lift the lids and allow our guests to view what's cooking! Smoking meat takes time and patience. The right amount of wood is needed to be able to make sure that cooking is done properly. Hickory wood, white oak, and apple wood are used to give the meat a flavorful taste.

When Steve Sachs first started with us the idea of smoking brisket became a reality. It took lots of patience and research in order to achieve success. Steve had experience in using a smoker but not in using an open pit. Trial and error was part of the process and within a few weeks the finished product was achieved.

 Pierces Pitt BarBQue Smokehouse
Smokehouse circa 1980
The bark on the outside is the dark coloration on the meat that gives it a nice flavor. USDA Choice beef, rich in flavor, is done by slow cooking and moistening the meat by spraying it with apple cider. Watching the temperature throughout is a must!

Pierces Pitt BarBQue Smokehouse 
The above details show just how much knowledge and experience is needed in order to have a finished product that the customer can enjoy. And that explanation is only about the brisket, one of quite a few items that the guys smoke!! We have chicken, barbecued and whole, pork butts and ribs, brisket and sausage. Turkeys and hams are also smoked on the pits. Every item has a certain technique as to how to smoke it!
 



 
2016 Coastal VA Award

Many thanks to those of you who once again voted for us as the Best of Coastal Virginia. It's an award we are honored to have received for 3 years running.