Buxton Hall Barbecue opened its doors on August 28, offering wood-smoked whole-hog barbecue. The result of a partnership between two-time James Beard Award-nominated chef/owner Meherwan Irani and James Beard Award-nominated chef and pitmaster Elliott Moss, Buxton serves as Moss’ stage to manifest his South Carolina roots and gives him a brick-and-mortar location to perfect his all-wood, slow-cooked, whole-hog barbecue. The restaurant will open first for lunch with dinner and to-go service to come in the following weeks.
Irani, who developed the Chai Pani concept, brings his expertise as a restaurateur and the support of his restaurant team to Buxton Hall as Moss introduces traditional Eastern Carolina-style barbecue to the city’s South Slope neighborhood. Moss showcases a hands-on, artisanal approach to cooking every part of the pig, low-and-slow over real wood, as opposed to gas or wood-gas hybrid smokers.
“Perfecting the art and science of this particular method of barbecue requires immense skill, passion, and patience,” Iranib says. “Buxton diners will taste the tender loving care that Elliott puts into each and every item on the menu. We’re so excited to announce that Buxton has finally arrived.”
Transforming a rundown skating rink into a massive, full-service meat eatery, Buxton Hall Barbecue offers diners a sensory experience with an open kitchen, fiery smoke pits, and a provisions area curated to feature house-made delicacies and other fine fare from local producers, all easy to grab on-the-go. Irani and his team run front-of-house operations and assist with restaurant management, while Moss focuses on delivering his unique culinary artistry to hungry guests.
“I have been so eagerly waiting to introduce a concept that reflects so much of my own history,” Moss says. “I’m so grateful for the love and support that I’ve received throughout this long journey, and I can’t wait to feed Buxton diners something that’s so close to my heart.”
Inspired by childhood memories and longstanding family formulas, Buxton Hall Barbecue offers Moss’ takes on hyper-regional dishes very dear to his heart, such as Chicken Bog, Hash and Rice, and Smoky Fried Catfish Sandwiches, in addition to the classic barbecue sides that reflect his roots, including potato salad, mac & cheese, stewed limas, baked beans, collards, sweet potato casserole, grits and gravy, and more.
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