photo credit: Tim Robison
A trip to North Carolina isn’t complete without barbecue. After wandering through the many craft breweries on the South Slope, come to Buxton Hall, a sister restaurant to Chai Pani and one of the finest new-school smokehouses in town, to devour a tangy, vinegar-infused pile of Eastern-style smoked pork. It’s located in a historic paper building with expansive ceilings and plenty of industrial-style seating, making it a solid choice for a casual lunch with family or friends.
As for the pigs: they’re butchered in-house and smoked over wood for about 18 hours. The result is a juicy, shreddy, fatty wonderland of flavor, perfect on a sandwich or as a platter with collard greens, corn pudding, and other sides. Another great choice is the buttermilk fried chicken sandwich, a handheld meal so popular that it’s become its own spin-off chicken shack: Buxton Chicken Palace, available at the nearby S&W Market.
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