best-new-restaurants

Inside Buxton Hall, the #9 Best New Restaurant 2016

  • This image may contain Glasses Accessories Accessory Human Person Butcher Shop Shop and David Van Reybrouck
    Wes Frazer
    1/17

    Pitmaster Elliott Moss with his most valuable ingredient.

  • A pile of fried chicken on a platter topped with sweet pickle slices and served with white BBQ sauce on the side.
    Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy
    2/17

    Buttermilk Fried Chicken

    The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.

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  • Image may contain Restaurant Human Person Cafeteria Food Court Food Cafe Furniture and Chair
    Wes Frazer
    3/17

    "We want you to feel like you're at somebody's home, being taken care of really well." -Elliott Moss, pitmaster-owner, Buxton Hall.

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    Wes Frazer
    4/17

    Smoky Tangy Greens and Beans

    Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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    Wes Frazer
    5/17

    Waitress Toni Timmons is all smiles at Buxton Hall.

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    Wes Frazer
    6/17

    Grits Aligot

    Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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    Wes Frazer
    7/17

    Posters from past events at the restaurant.

  • Image may contain Food and Fried Chicken
    Wes Frazer
    8/17

    Hushpuppies

    The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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    Wes Frazer
    9/17

    Staffers sport Buxton T-shirts.

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    Wes Frazer
    10/17

    Lemon Meringue Pie

    Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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  • Image may contain Furniture Chair Restaurant Human Person Sitting Cafeteria Cafe Footwear Clothing and Apparel
    Wes Frazer
    11/17

    Vibes.

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    Wes Frazer
    12/17

    The restaurant's sign.

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    Wes Frazer
    13/17

    White Barbecue Sauce

    There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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  • This image may contain Human Person Skin Food Dessert Cake Cream Icing Creme and Female
    Wes Frazer
    14/17

    Local Anneliesse Mckee digs into Buxton Hall's lemon meringue pie.

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    Wes Frazer
    15/17

    Tartar Sauce

    To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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  • This image may contain Text and Rug
    Wes Frazer
    16/17

    Wise words.

  • Image may contain Food Meal Dish and Plant
    Andrew Thomas Lee
    17/17

    Barbecue plate.

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