HOURS

BUXTON HALL BARBECUE IS PERMANENTLY CLOSED.
Our last day of service was November 22, 2023. Thank you to everyone who supported us over eight years in Asheville's South Slope.

When we were open, lunch and dinner ran Thursday through Sunday. The dining room was closed Monday through Wednesday.

WHAT BUXTON HALL WAS

From 2015 to 2023, Buxton Hall Barbecue brought Eastern North Carolina whole-hog barbecue to 32 Banks Avenue. Pitmaster Elliott Moss and the Chai Pani Restaurant Group built a wood-fired kitchen with an in-house bakery, seasonal sides, and whole animals sourced from farms across Western North Carolina. The restaurant earned national praise, including a James Beard Award for Moss in 2022, and helped keep whole-hog tradition alive in the mountains. Read our guide to Eastern Carolina whole-hog barbecue for more on how we cooked.

MENU

Our menus changed seasonally while we were open, with dinner offerings rotating daily. The sample menus below show what guests might have found on a typical visit. For recipes and the full Buxton Hall story, see Book of Smoke in the Happenings section or order through Amazon.

"There are two styles of barbecue in [North Carolina]. Eastern style is whole hog spiked with a thin vinegar-pepper sauce. Its coleslaw, an essential side dish and sandwich topping, is creamy ... Whether whole hog or shoulder, the meat is cooked slowly over coals from hardwood (usually oak, but sometimes hickory) incinerated in a burn barrel by a pitman who shovels the embers 16 to 20 inches beneath the meat."

Buxton Hall Barbecue smoked its hogs Eastern NC style, low and slow for 18 hours over hardwood coals, infused with vinegar mop, a Moss family recipe.

We looked for the good stuff from local farms: Vandele Farms, Hickory Nut Gap Farm, Gaining Ground Farm, Wild Turkey Farms, Ten Mile Farm, Paper Crane Farm, Farm and Sparrow, Farm to Home Milk, and many others.

Our cookbook, BUXTON HALL BARBECUE'S BOOK OF SMOKE, is still available through booksellers nationwide. Signed copies from the restaurant are no longer available, but you can order through Amazon or visit our merch page.

LEARN THE STORY OF BUXTON HALL AND THE RECIPES BEHIND OUR FAVORITE DISHES. IT'S ALL IN HERE: SMOKY FRIED CATFISH, SLOW-COOKED COLLARDS, SMOKY PIMENTO CHEESE, OUR FAMOUS FRIED CHICKEN SANDWICH, PASTRIES AND PIES, WHOLE HOG BARBECUE, AND A LOT MORE FROM PITMASTER ELLIOTT MOSS AND THE BUXTON TEAM. 

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