Buxton Hall Barbecue

Buxton Hall Barbecue brings the whole-hog tradition of eastern North Carolina to Asheville in a setting that is as memorable as the food: a converted 1950s roller rink at 32 Banks Avenue in the South Slope neighborhood. Opened in 2015 by pitmaster Elliott Moss, the restaurant dedicated itself to burning wood, not gas — a commitment to authenticity that earned it national recognition and a devoted local following. The pigs are sourced from heritage-breed farms, cooked whole over wood coals for many hours until the skin crisps and the meat falls apart, then mixed with a purely vinegar-based sauce in the eastern NC tradition. The result is barbecue that honors a centuries-old craft while sitting firmly in a contemporary Asheville context. The smoked beef brisket was added to appeal to the mountain audience without compromising the restaurant's whole-hog identity. The Cheerwine pulled pork slider — made with the North Carolina–born soft drink — is one of those playful nods to regional culture that works spectacularly. The banana pudding, house-made and generously portioned, has become the essential dessert. The converted roller rink space retains its original industrial bones — high ceilings, concrete floors, exposed steel — giving the restaurant a lively, unpretentious energy that suits the pit-barbecue tradition. The restaurant operates on a walk-in basis only and runs out of certain items as the day progresses, so arriving early, especially on weekends, is advisable.