Eater piece anticipates opening of Elliott’s and Chef’s Return home

Written By Casey Hancock

In a piece anticipating the opening of Elliott’s BBQ Lounge, Eater interviewed chef Elliott Moss to talk about his past, his future, and his love for Southern food.

“His latest venture, Elliott’s, will be attached to Seminar Brewing (551 West Lucas Street) in Florence, South Carolina — Moss’s hometown. He’ll cook Carolina barbecue, whole-hog pulled pork, chicken bog, and hash. There will also be beer-can chicken, beer-battered and smoked fish sandwiches, cheeseburgers, and whatever else he feels like creating. For Moss, it’s more than just a restaurant project, it’s also his chance to reset.”

Cover photo from Jennifer Moss.

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Casey Hancock

Nerd by birth; chemist by training. Self-employed IT Consultant by trade. So, yeah, nerd.

Other interests include food, wine, technology, animals, design, and wine. I grew up in Hartsville, SC, and went to Clemson University for college. Eventually, I returned to Hartsville to work and live.

https://caseyhancock.com
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