Take a look at the Buxton Hall Barbecue write-up from Bon Appétit, and you can view the full list of America’s Best New Restaurants here!
It’s no secret that we’re living in the midst of a bona fide barbecue boom. Old-school joints are finally getting their due, and new-school smokehouses—like Buxton Hall—are proudly carrying on the tradition while shaking things up a little. Here barbecue means local pasture-raised pig (not the usual commodity stuff), smoked 18 hours over a mixture of oak, cherry, and hickory, until it’s juicy and sweet—just how chef Elliot Moss learned it from his grandfather in Florence, South Carolina. That said, whole-hog ’cue isn’t the only thing going on in this gigantic dining hall. (If it appears to be the size of a roller rink, that’s because it once was one.) The juicy fried chicken sandwich is topped with creamy white barbecue sauce and pimiento cheese and a slice of American cheese. Sides, often forgettable at other barbecue places, allow Moss to flex his creative muscles: green beans cook under the pig, catching all those fatty drippings; potatoes are smoked, then mashed and topped with hog gravy; braised collard greens are swimming with swine bits and a healthy spike of cider vinegar. All these twists on the classics have one thing in common—the flavors of the pig. Ultimately, that’s what Buxton Hall is all about.
PRO TIP: There’s plenty of merch to take home with you to remember the experience by; our favorite tee bears the restaurant’s slogan, “Smoked While You Sleep.”
THE DETAILS: Lunch and dinner daily but closed between 3 and 5:30 p.m.