Buxton Hall Barbecue

Great place for local hog. BBQ the way its meant to be… smoked and plain with an excellent vinegar pepper sauce. Make sure to have the awesome bourbon Cheerwine slushie. Great service and great food. Oh and skip the chicken and go for the catfish.

Excellent! Great vibe, great service love the ambience. The food is authentic and welll smoked and seasoned. I had smoked pulled pork and it was quite tasty. The banana pudding pie is to die for. A do not miss place when visiting Asheville. And they do have many selections other than barbecue. Everything looks fantastic. Unilocal sent me here and I’m glad it did.

Ambiance was good, but I have never received only four ribs as a serving. Small portion and not that great.

Great food and great service. This was probably our favorite meal while in Asheville. The open space is lively, but not too noisy.
The bar menu had a good variety. Who can pass up a Cheerwine Slushie before dinner?
My wife had the fried chicken while I went with pulled hog. Both were really good. The waitress was helpful since it was our first time at the restaurant.

The first sign this would be a good decision for lunch was seeing 4 Asheville Fire/​EMS vehicles in the parking lot. Confirmed with order of BBQ sandwich, collard greens (very good) and baked beans. They serve NC eastern style BBQ sauce on the table but will bring ketchup style sauce if you request.
The building was a roller skating rink in the 30’s. Still has the original wood floor and original murals on the walls.
Save room for banana pudding pie, or go next door to the Vortex for coffee and outstanding donuts.

Really neat buildout here: one massive industrial warehouse-​like room with exposed rafters. Looks like this was once a factory. One big open space is filled with tables. In the front, there is a reception area and behind that a full bar. Off to one side is the open kitchen.
The menu is small and focused. Everything looked delicious with eye-​catching, in-​house spins on various dishes. On the drink menu, the clear hit was the bourbon Cheerwine slushies — made strong and not for the faint of heart.
Being super snooty about barbecue pork, I went with the ¼ smoked chicken, dark meat, with the green beans and collard greens. The smoked chicken was perfect: moist and well-​seasoned. The wet sauce on top isn’t my favorite, but it worked well.
The collard greens, my favorite part of barbecue to be honest, were easily A+. The grean beans, however, had a watery and smokey flavor that was more ashy than savory and integrated. That was really my only disappointment all night.
Service was perfect. Ambiance was perfect. Next time I’ll be more adventurous with my order.

I’ve eaten here a few times now and have really enjoyed it. I’ve ended up ordering the fried chicken sandwich on two occasions now. Its pretty jammin served on an old school potato bun and bomb sauce on the side. I order the hush puppies pretty much every visit and if they have the banana pudding cream pie, I will of course order that too. Homemade nilla wafers yall.
Cocktails are top notch too. The slushie of the day is alcoholic and so necessary. I also have heard rumors of a cocktail involving their in house made Moutain Dew. Intriguing!

There’s not many restaurants in Asheville’s South Slope but we were so glad to find this on a recent trip to Asheville. It’s located right next to Catawba Brewing. You can probably smell the smoke about 3 blocks away that makes to think «Mmmmm Barbecue»!
Inside it’s an open kitchen. They have a bar right around the corner. You can see examples of their house made desserts. The seating is all retro yellow chairs.
The menu consists of barbecue and other Southern favorites like fried chicken and fried catfish. They have specialty drinks and an amazing bourbon slush! There is also a mostly local beer selection.
I had a fried smoked chicken special which came cole slaw and two sides. I chose waffle fries and stewed lima beans. The portion size was huge. The chicken was tender and had a light smoky flavor. The waffle fries were excellent — crisp but not greasy and the cole slaw had to be the best slaw I’ve ever tasted. Others at my table had the chicken sandwich which came with pimento cheese and another had the pork plate.
Service was spot on except for a mistake on one of our sides but they just brought out the correct one. My only complain is that the portions were too big for us to try the home made desserts. On this day they had a strawberry rhubarb pie that looked amazing.

New favorite BBQ in Asheville. The food is fantastic, the bar service is great (check out the keg drinks-​incredible!!), the interior is industrial yet works perfectly to set a downtown, lively atmosphere. I love the open kitchen and large dining room fit for large parties and one-​on-​one dining.
Favorite items: Keg Drinks, Hush Puppies, Pulled Pork Sandwich or plate. However, you will not be disappointed with anything on the menu (check out anything that is cooked under the pig– Brussels sprouts are currently out of season but are DELICIOUS!)
Local Tip: ask for the warm tomato based BBQ sauce-​its not on the tables or on the menu!
Great for kids and adults

Bbq = awesome. Baked beans = awesome. Fried chicken =awesome. Fries = good. Chicken bog = decent. Service = varies. We had not so great service last visit and very good service this visit. Whatevs. Yum. Come eat here during beer tour of South Slope.
My original review was 6 months ago, and I’ve been back several times. Service has been great every time. Food continues to be awesome. Got to experience the St. Louis style ribs this time — delish! Also they just started offering mac n cheese, which is good. Just in case you didn’t read it in the other reviews, the Brandon (Cheerwine bourbon slushie) is awesome. Ditto Family Traditions (cocktail on tap) and banana cream pie.

There’s no reason not to come here. The bartender was very pleasant and knew about the beers on draft. I also love the rustic décor.
I ordered the whole hog plate with collards and mashed potatoes and a Nantahala IPA. My entire order was in front of me less than four minutes later. The BBQ was tender; I used both sauces to get the flavor just right. The greens were a little spice/​sweet, which I like, and the taters stick to your ribs. I might have asked for another dinner roll, but I finished my plate too quickly to care.
Couldn’t stay for dessert, but that’s next time. Nicely done!

I am reluctantly giving this a 3-​star as the food that we ultimately got was very good.
1. What the hell bbq joint runs out of ribs? And it was not late in the evening.
2. The hour + wait to be seated must mean that the food is killer
3. Car got towed from a dark and poorly marked lot across the street (Dudes, put a big sign outside your door warning those of us who are unsuspecting customers)
I will go back… and maybe get some ribs.

Loved the atmosphere here. It is open and filled with natural lighting. Not to mention, it smells of delicious smoked BBQ. We went for lunch on a Saturday and only had to wait about 15min for a table.
As for the food, most of our table ordered the smoked «whole hog.» (They were big on the fact that they smoke and use the whole hog on-​site.) Pulled pork is the only barbecue option — no brisket or ribs. The pulled pork was good and the portions were filling. I ordered the fried chicken sandwich with pimento cheese, and it was delicious! I especially loved the side of Brussels sprouts. They were deliciously flavored (although not crispy as the menu stated). I wish there was a macaroni and cheese option for sides, as is traditional for most BBQ places!
Pay attention to the hours of Buxton — they close for lunch at 3 on Saturdays, and several people were disappointed to show up at this time and not be served.
Bonus about this location: it is attached to Catawba Brewery, which makes for a delicious post-​lunch beer. (Many people even order the food to go, and eat it at the brewery.)

Holy crap is this place good.
Everything I mean everything was absolutely amazing! I went last night with the hubs for the first time and we naturally started with dessert. The banana cream pie is what dreams are made of. Seriously, its a straight up slice of heaven.
Green beans. the brussel sprouts… the cocktails… I could go on and on!
Give it a shot!

I’m toggling between 3 – 4 stars based on prices. However they butcher & fire their own local piglets (lol) so I get why the meat is higher priced.
The sides were good but not spectacular. I had the sweet potato special which was flavorful, but a small small serving dish for $ 4.25? No. Or dressed up Lima beans for $ 3.25?
But the chef is from Florence, SC and he knows southern dishes though!
The atmosphere is gorgeous at night… and the bar is sooooooooo aesthetically pleasing. The whole place looks sparkling clean. The servers are so sweet and everyone is very friendly.
I liked the BBQ and I would go back but not make it my go to joint, maybe if a friend was visiting and you want to hit up Catawba next door, which is awesome too.

My mom and I shared lunch here a couple weeks ago while we were in town and had a great time! The inside is quite spacious and open, with huge windows. It almost looked like it used to be a warehouse. It was cool just to sit back and take in the space while waiting for our food. But we really didn’t wait long! I feel like it was out on our table in less than five minutes after ordering! My mom and I shared the pulled pork plate, which came with two sides — we both opted for the brussel sprouts. Lemme tell you, those brussel sprouts were super delicious! Apparently they’re cooked under the hog so they collect the drippings which results in amazing flavor!!! The pulled pork was nice, as well. But different from what I’m used to getting in St. Louis. It seemed to have warm and gentle taste, as opposed the the vinegar and spice like they have in the midwest.
I should also mention that their big, beautiful pies are out on display and they look fantastic. I can’t believe I didn’t get to try a slice while I was there. I will certainly need to go back and correct that mistake!

Finally got to visit this place and from the décor of the restaurant whomever designed this should be given an award!!! This place is awesome from a restaurant layout and décor. I absolutely love the way the took this old building and created this place while using a lot of the original materials. One of my favorite places in AVL for architectural reasons.
To the food: I was slightly disappointed. I will say the BBQ is way over priced but I guess someone has to pay the real estate right! The BBQ was decent nothing to rave about. I did like the toasted bun not too much and not too little just right. The collard greens were way to SWEET yes I said SWEET.
We chose the banana pudding cream pie for the closer as I have heard so many rave reviews. WAY to sweet and overpriced but still decent again nothing extraordinary
There are way better BBQ places in AVL for my taste so I was a little disappointed on this visit…
KUDOS to architect and interior designer!!!

There’s parking across the street in a gravel lot, not much, but enough.
Buxton Hall Barbecue is a large, open, airy restaurant housed in an impressive «steam punk» type former industrial building. The slanted tin roof is about two stories high, and filled with interesting details such as industrial type fans from the former business. I liked the large open windows at the rear of the restaurant which provided plenty of light for diners.
Décor.
Windows.
ORDERING: I was seated at a two top table, next to the wall on the right, on a wooden bench. The bench reminded me of a church pew, because it wasn’t very comfortable. I was able to pull the small table towards me enough so that I could sit back in the seat, which provided some relief.
I sat for a good ten minutes or more before a waitress in another area took pity on me and took my order. I tried not to let this spoil my first impressions of the restaurant. All of the waitstaff that I eventually met, and there must have been five of them, were all friendly and courteous.
Is it a law in Asheville that all the menfolk must grow a beard and both sexes must be heavily tattooed? I noticed that driving caps and quilted down vests are also big sellers in Ashvegas.
MENU
Their menu has some excellent choices, but basically a meat and two with a thimbleful of coleslaw and a quickly grilled yeast roll for $ 12.97. Their cost is about $ 3 more than my favorite Lexington BBQ restaurant, but their serving sizes were adequate. I wouldn’t call their servings generous exactly, but plenty for a hungry BBQ lover like me. As proof of that, I ordered dessert, which I have NEVER done at Cook’s BBQ in Lexington. I wasn’t disturbed by their price, since we are talking Asheville after all.
CHEQUE
PULLED PORK (3.75 /​5)
Since this was my first visit, I HAD to try their pulled pork to gauge the seriousness of these folks.
BBQ
I found their pulled pork to be tender, with the natural clean sweetness of pork, but totally devoid of any post barbecue «dressing» or smokiness in the meat. This reminded me of pig picking pork (and that’s not a bad thing) without the outside brown. If they do use wood, I couldn’t taste it.
BARBECUE SAUCES
(1) Ketchup based, and darned near almost still ketchup. The closest thing to WNC or Lexington style BBQ sauce, but not very good. I would add brown sugar and hot sauce to elevate this sauce.
(2) Eastern NC Vinegar/​Red Pepper flake sauce. Well, their vinegar sauce was outstanding on the collard greens.
(3) SC Mustard based. Hello French’s mustard. Not bad, but not my thing.
SIDES:
I chose collard greens and potato salad. I wanted mac ‘n cheese, but that wasn’t on the menu.
Their COLLARD GREENS (⁵⁄₅) were some of the best that I’ve ever eaten, and by far the best thing on the plate! I wish that I had just ordered two servings. These collards were made from scratch, filled with large hunks of meats, and they were just delicious.

Their POTATO SALAD de jour, was a good effort. (⁴⁄₅) Any changes would have to be based on personal preference. I basically just add MORE of everything, more onions, more pickles, more mustard, and more paprika.
Another tempting vegetable was brussel sprouts cooked under the dripping pork. It sounded really good, but I already had one green vegetable.
COLESLAW
Homemade and good, but the serving was only about two itty bitty bites worth. (⁴⁄₅)
CLEANLINESS: 100%. Nothing more to say.

BANANA PUDDING PIE? 3.75÷5.
Hella expensive @ $ 5.95. Dessert cost almost as much as my entire meal. It was not THAT much better than good banana pudding. It was presented nicely though, and the toasted meringue was a nice touch. I would suggest using a prebaked graham cracker crust to kick it up a notch.
RANDOM THOUGHTS.
A decent, UPscale BBQ joint.
Very open space.
Extremely clean.
Having beer available elevates my rating.
The place is super kid friendly, and in fact, there were small children at almost every table.
Clean bathrooms.
Within crawling distance to at least THREE breweries.
Would/​will I come back? Yeah, most likely.

Neat space with lots of windows and great light coming in from the rear parking lot (ignore that part) into the restaurant. Well decorated and quite warm feeling. Terrific barbecue smell. Decent beer list of drafts and bottles, which tonight included the Farmer Ted’s Cream Ale from next door at Catawba.
There was a guest chef running the kitchen tonight, so we went with his specialty. They’re quite focused on «Southern» foods and a fusion with that and barbecue. So it was short ribs, which were served with mac & cheese and collard greens. Sadly, no substitutions allowed so I ended up with a dish of collard greens that were probably good but I didn’t care for them — spicy and too much vinegar.
The ribs were quite tasty and very meaty. Not fall-​off-​the-​bone, but that’s not everyone’s taste. I wasn’t a fan of the mac & cheese either. It was good, it just wasn’t my taste. So really, just the ribs were great. And the service by Molly.
Since we had beer drinking ahead of us, we opted to skip out on desserts.

On the eighth day the heavens parted and a beam of light shone in Asheville on the South Slope! And the Lord sayeth, «Let there be Buxton Hall» and it was good, REALLLYY GOOD. It was soo good the line can wrap around the block.
The charm and appeal of this place, to the eye and to the palate, never end. This is a monument to barbeque with an ode to simple, nostalgic décor with rustic underpinnings and a subtle wink to just a little bit of kitsch. Look around and take it in, open kitchen with meals being fired, serious heavy duty retro dinnerware, preserved murals from its ice rink days, the display of fresh herbs on the bar, just waiting to be lovingly muddled into cocktails.
The Barbeque plate was set before me — whole hog, pulled, mellowed, smoked, out of my mind delicious with house vinegar blend. Embered beets — folded with soured cream and pickled fennel, topped with potato skins. Dense, buttery, cheesy mac and cheese with a playful coat of BBQ chips. Nothing short of incredible.
As I was leaving, a peach pie wearing a very sexy white négligée winked at me. I rubbed my eyes. She winked again and showed me a little leg. Guess what I did next? Sat back at the bar and ordered a slice… with homemade whipped topping… with fresh, strong coffee… with a wide, entranced and jubilant smile.
Do not Stop — Do not pass Go — Go straight to Buxton Hall. Wear a top hat and a monocle if you wish.