Helmed by award-winning pitmasters Matt Abdoo & Shane McBride—two elite chefs who left NYC’s Michelin-starred restaurants in pursuit of meat smokin’ mastery—Pig Beach BBQ’s critically-acclaimed menu marries tried-and-true barbeque technique with a dash of global eclecticism for a fantastically delicious, never pretentious, foray into the Smoked Meat Universe. Located less than 10 minutes from the beach, The Breakers, PBI Airport, and The Shopping Square, Pig Beach BBQ’s Florida outpost brings its wildly popular meat-centric signatures to West Palm’s historic El Cid neighborhood—served up with a beachside twist.neighborhood—served up with a beachside twist.
Based on 322 reviews, the restaurant has received a rating of 4.1 stars. Price
✔️ Dine-in ✔️ Takeout ✔️ Delivery

Address:
2400 S Dixie Hwy, West Palm Beach, FL 33401
Phone: (561) 803-0333
Website:
Social Profile: 
Hours
| Saturday |
11:30 AM–10 PM |
| Sunday |
11:30 AM–8 PM |
| Monday
(Labor Day)
|
11:30 AM–5:30 PM
Holiday hours
|
| Tuesday |
11:30 AM–9 PM |
| Wednesday |
11:30 AM–9 PM |
| Thursday |
11:30 AM–9 PM |
| Friday |
11:30 AM–9 PM |
Menu
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Menu Photos
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Reviews
stacey wy
The pulled pork is amazing! I didn’t care for the sauce that came with the brisket, but honestly it has enough flavor all on its own. Great drinks at the bar. Will definitely be back.
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Sophia
Very nice place. Great BBQ, sides, sauces. I love the setup and layout. You can do self ordering at your table with the QR code- toast based system. Servers also available, but OK service. Food runners are on point. Yummy. I would return.
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Christina Morrison
LOVE LOVE LOVED IT! Such a cute spot! Went after church for lunch and ordered Chef Jeff’s Brisket Sandwich. Food arrived in less than 5 minutes and tasted incredible! Our server Christina was so sweet and attentive, she knew what we needed before we even asked. Definitely will be back again.
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Steven Allbright
The pulled pork shoulder is off the chain! Great service, very fast and absolutely delicious. Staff is very friendly. #pigbeach is 5Stars. Plenty of parking tables inside and out. Best I’ve had since Louisiana
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John O’Leary
Out of control delicious food! Awesome setup, comfortable to order and eat. Can’t wait to go back! This place is not to be missed! Brisket sandwich 10 star.
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J Walt17
It’ a very nice place, full bar, big screens, open garage doors for fresh air. However, the BBQ was ….Good, average. The Fries were over priced, $7.for small order, Just Regular frozen fries, if fresh cut to order maybe they would warrant $7. I did notice they charge $23 for half a rack of Baby Backs, $46 for a whole rack, The best ribs in Royal Palm are $24.99 full rack. It’s a very nice place, great for Saturday, Sunday football. Great server, a little crazy with the ordering options.
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Nicole Belmonte
I really enjoyed my experience at Pig Beach BBQ. The service was exceptional and I felt like I had three waiters and never needed a refill.
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Mark Shannon
BBQ / Sports bar atmosphere. Dry rub wings are incredible! Pulled pork sliders are nice and tender not chewy. Good selection of beer.
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Brian Aloia
I have driven by this place many times and finally stopped in today… MAN THIS PLACE IS GREAT! The food was delicious, sat at the bar with Ralf, great service and the recommendation was spot on. The baked beans at this place are some of the best I’ve ever had in my life. It’s family friendly and they even do kids night on Wednesdays, they play a movie on some of their screens in the main dining area. In all an excellent experience, will be back to try more items. I had the Brisket sandwich with crispy onions and baked beans, both were done perfectly!
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Alex Ordoñez
Definitely my favorite BBQ in town. I have to admit in the beginning, I wasn’t thrilled about the way you order. Afterwards it made sense and the nice thing is I don’t have to wait for a server to order food or more food like I did. The brisket sandwich, small but delicious. The smash burger was awesome! The wings were amazing! The portions are not large but I would rather quality than quantity. I will definitely be back.
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