Jed Portman, editor of Garden & Gun magazine included Asheville’s Buxton Hall Barbecue among his top picks for lunch spots in North Carolina in the publication’s June/July “Southern Road Trips” issue. In his story, “Tar Heel Eats,” Portman wraps up a two-day sea-to-mountains food tour of North Carolina with a meal at South Slope wood-fired barbecue spot Buxton Hall, noting menu items including the chicken bog, grilled catfish sausage and smoked pimento cheese. Portman also mentions Buxton’s Family Traditions cocktail, which is a mixture of bourbon and house-made interpretations of Tang and Mountain Dew.
Portman says he appreciates how Buxton Hall chef Elliott Moss has developed a menu that pays tribute to classic Southern dishes. “I only had a couple of days to eat my way across North Carolina, so I had to be very intentional,” Portman told Xpress via email. “Luckily, I’ve been doing research my whole life. Most of the spots on the list are tried-and-true favorites with decades of history. Buxton, actually, was probably the only stop that’s younger than I am. And it’s pretty new!
“Elliott Moss, though, appreciates the sort of mid-century Southern food I was after on this road trip,” he continues. “Lots of chefs these days talk about heirloom vegetables and cast iron. Elliott makes aspics and macaroni salad. After two days full of hot dogs, fried chicken, and pimento cheese, I still sat in awe of the catfish stew and perfect barbecue hash.”
Garden & Gun‘s June/July “Southern Road Trips” issue hits the newsstands on Tuesday, May 24. Click here to read the full article.
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