The Barbecue Pit

First launched in December 1947 inside downtown San Diego's Maryland Hotel by Joe and Lila Browning and Ed and Mella Jenson, the kitchen centers on traditional smokehouse fare. Meats extend to smoked ham, sliced beef, and savory links, backed by sides like potato salad, smoked beans, and navy bean soup. Inside, a quaint dining room handles casual sit-down meals alongside private parties and catering orders.