Buxton Hall Barbecue
4 expert reviews

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