Local chef, local bar-bee-Que
Elliott Moss, a native of Florence, rose to prominence as a chef for his Asheville establishments for two decades before moving back home to Florence.
Moss’s reputation grew beyond the Blue Ridge Mountains after earning James Beard nominations at innovative restaurants in Asheville: the Admiral 2013 and Carolina-style barbecue spot Buxton Hall in 2017.
Now, he’s brought his signature style back home to his signature restaurant, Elliott’s, a part of Seminar Brewing near Downtown Florence.
Elliott smokes his meat over pecan wood in the pit right beside the dining room.
The menu is built around whole-hog bar-bee-que smoked over pecan wood in the pit right beside the dinging room, chicken bog, and hash. You’ll also find ribs, smoked chicken wings, and beloved Southern sides like potato salad, slaw, and pasta salad.
“I’m just cooking what I like to eat.”
Elliotts carries a freshly-dressed hog to the pit.
You want this smoke
Elliott’s partners with local farmers to source pasture-raised hogs for the restaurant and smokes his meats over a custom pit kept stocked with pecan wood coals.
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