Buxton Hall Barbecue

"Moss smokes each hog for more than 18 hours in custom-built indoor pits and serves it finely chopped with traditional sides, like braised collards and stewed baby lima beans." Full review

"Whole hog barbecue in Asheville’s South Slope." Full review

"What happens when two James Beard–nominated chefs, Meherwan Irani and Elliott Moss, open a whole-hog barbecue joint in a cavernous former skating rink on the South Slope? You get the..." Full review

"Buxton Hall serves traditional whole-hog, slow-pit-cooked barbecue in the Eastern North Carolina style, infused with chef Elliott Moss's family vinegar mop recipe." Full review