Pit Stop: A Burger Joint in Columbia with Serious Smoke and Sides

What Pit Stop serves and where to find it

Pit Stop is a burger-focused restaurant in Columbia that builds its menu around smoked meats and house-made sides. The burgers arrive thick and charred, topped with pickles, onions, and cheese that the kitchen treats as components rather than afterthoughts. Beyond burgers, the kitchen smokes brisket, ribs, and pulled pork that show up on sandwiches and plates, which means the place functions as both a burger counter and a barbecue spot.

The restaurant sits on Devine Street in the Five Points neighborhood, a stretch of Columbia known for independent restaurants and bars. Parking is street-side, and the space itself is casual—order at the counter, grab a number, and find a seat in the dining room or at the bar. The vibe is neighborhood burger joint, not fine dining, which sets expectations correctly from the moment you walk in.

Key Takeaways

• Pit Stop builds burgers with smoked beef and house-made toppings, not frozen patties and standard condiments.
• The restaurant also serves smoked brisket, ribs, and pulled pork on sandwiches and plates, so it works for barbecue cravings as well as burger cravings.
• Sides like mac and cheese, collard greens, and cornbread are made in-house and change with the season.
• The Five Points location means street parking and a casual counter-service setup, so plan for a quick meal rather than table service.

The burger and what makes it different

Pit Stop's burger starts with beef that the kitchen smokes before forming into a patty. That step—smoking the meat before the griddle—changes the flavor profile entirely. The burger arrives with a crust from the griddle and a smoke ring underneath, which is the mark of meat that spent time in heat and smoke rather than going straight from freezer to flame. The patty is thick enough to hold its shape and juicy enough that you taste the beef, not just the char.

Toppings are where the kitchen's attention shows. Pickles are house-made, onions are caramelized or raw depending on the burger, and cheese is melted into the meat rather than laid on top like an afterthought. The kitchen offers variations—a double, a single, versions with bacon or with fried egg—but the base burger is the thing to order if you are trying the place for the first time. It costs less than a specialty burger and shows you what the kitchen does best.

Smoked meats beyond the burger

The barbecue side of Pit Stop's menu is not secondary. Brisket, ribs, and pulled pork are smoked in-house and served as sandwiches or by the pound on plates. The brisket sandwich is lean and tender, the kind of meat that pulls apart rather than requiring a knife. Ribs come with a bark—the caramelized exterior from the smoke—and meat that separates from the bone without effort. Pulled pork is shredded fine and holds smoke flavor without tasting like liquid smoke, which is harder than it sounds.

These sandwiches come on simple bread—usually a basic roll or white bread—which lets the meat be the star. If you are torn between a burger and barbecue, order the brisket sandwich. It is the thing that separates Pit Stop from a burger chain and shows why the kitchen invested in a smoker in the first place.

Sides and what to order with your meal

Mac and cheese at Pit Stop is creamy and sharp, made with real cheese rather than a powder packet. Collard greens are cooked with pork and taste like someone's grandmother made them, which is the compliment that matters most in South Carolina. Cornbread is dense and slightly sweet, the kind that works as a side or as a vehicle for butter. These are not afterthoughts or filler—they are the reason to order more than one thing.

The sides rotate with the season and what the kitchen has on hand. In summer, you might see a tomato salad or coleslaw. In winter, the greens and starches take over. Ask what is available that day rather than assuming the menu is fixed. The kitchen also makes its own sauces—a vinegar-based sauce for the pork, a thicker sauce for the ribs—and both are worth tasting before you add them to your plate.

Timing, cost, and what to expect

Pit Stop is counter service, which means you order at the register and wait for your number to be called. During lunch (roughly 11 a.m. to 1 p.m.) and dinner (roughly 5 p.m. to 8 p.m.), the line moves steadily but you should expect a wait of 10 to 20 minutes, especially on weekends. Off-peak hours—mid-afternoon or early evening on a weekday—are faster. The kitchen is not slow; it is just that everything is made to order.

A burger with a side and a drink runs between $12 and $18, depending on what you order. A barbecue plate with two sides and cornbread runs between $14 and $22. These are not cheap prices, but they reflect that the meat is smoked in-house and the sides are made from scratch. The restaurant does not have a liquor license, so bring cash or card for beer or wine if you want them—many Five Points restaurants nearby sell bottles you can bring back.

Why Pit Stop matters in Columbia's burger scene

Columbia has burger joints that serve frozen patties and burger joints that serve fresh beef, but Pit Stop is one of the few that smokes the meat before cooking it. That detail matters because it means the burger tastes different from what you can get at a chain or a standard independent burger place. The kitchen is also willing to do barbecue seriously, which means the restaurant is not trying to be everything to everyone—it is trying to be good at smoke and meat, and the burger is one expression of that focus.

Five Points as a neighborhood has a mix of old Columbia and new Columbia, and Pit Stop fits that character. It is not a destination restaurant that requires a reservation or a drive across town, but it is good enough that people do drive across town for it. If you are in the neighborhood or craving a burger that tastes like someone cared about the meat, Pit Stop is the place to stop.

Frequently Asked Questions

Can I order Pit Stop for delivery or takeout?

Yes, the restaurant takes phone orders for pickup and works with delivery services. Call ahead during busy times, especially lunch and dinner rush, because the kitchen prioritizes dine-in orders and pickup can have a longer wait. Takeout burgers travel better than you might expect if you eat them within 15 minutes of pickup.

Does Pit Stop have vegetarian options?

The menu is meat-focused, and there are no dedicated vegetarian burgers or barbecue plates. The kitchen can make a cheese burger or a veggie-heavy side plate if you ask, but this is not the restaurant to visit if you are looking for plant-based options as a priority.

What are the hours and is it open on Sundays?

Hours vary by season and day of the week. Call or check their social media before you visit, especially if you are planning a Sunday trip. Many barbecue restaurants in South Carolina close on Sundays or run limited hours, so confirm before you make the drive.

Is there seating for a large group?

The dining room is modest and counter service, so large groups (eight or more) should call ahead to give the kitchen a heads-up. You can order for a group and eat at tables or standing room, but the space is not designed for a formal group dinner.