Buxton Hall Barbecue opened in 2015, with Elliott Moss tending the smokers and Meherwan Irani bringing his experience as a restaurateur. At Buxton Hall, our team is revitalizing Carolina barbecue – paying respects to the hallowed traditions Moss was raised on while adding our own innovative approach. Our process is rooted in a respect for the barbecue craft and for people.

Pastured pigs are purchased from our friends at Vandele Farms in Lake Lure, NC, butchered in-house, and set on the smoker for hours until the meat is juicy and sweet. Every part of the animal is utilized. The signature pulled pork has always starred, but the menu has recently expanded to offer brisket, ribs, sausage, and more…with a lineup of seasonal sides and desserts that blend Southern heritage and modern cooking. In 2021, we opened a spin-off of Buxton Hall — Buxton Chicken Palace — in The S&W Market (Asheville’s first food hall). The concept is a celebration of Buxton’s iconic fried chicken sandwich.