Buxton Hall Barbecue
Buxton Hall Barbecue

Buxton Hall Barbecue

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Top 2% of restaurants in Asheville
7 / 10

4 expert reviews
Tasting Table
"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
Gayot
"Whole hog barbecue in Asheville’s South Slope." Full review
Lonely Planet
"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
Fodor's
"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


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