Search results
Buxton BBQ Hash Plate $14.00. BBQ meat gravy and rice, slaw, cornbread and pickles. Whole Hog BBQ & Hash Combo $18.00. pulled pork & sc bbq hash & rice, slaw, cornbread and pickles. Smoky Fried NC Catfish $18.00. Lightly smoked, cornmeal breaded, bbq mop, tartar sauce, lemon and roll. Pit Smoked Chicken $14.00+.
- (828) 232-7216
- 32 Banks Avenue, Asheville, NC 28801
Buttermilk Fried Chicken Sandwich. Bread and butter pickles, white bbq sauce, pimento & american cheese. 18 reviews 20 photos. $15.00. Menu for Buxton Hall Barbecue: Reviews and photos of Whole Hog Pulled Pork Plate, Buttermilk Fried Chicken Sandwich, Buxton BBQ Hash Plate.
Ukiah Japanese Smokehouse - 121 Biltmore Ave, Asheville Japanese, Barbeque. The Blackbird Restaurant - 47 Biltmore Ave, Asheville Southern, Bar. Restaurants in Asheville, NC. Updated on: Latest reviews, photos and 👍🏾ratings for Buxton Hall Barbecue at 32 Banks Ave in Asheville - view the menu, ⏰hours, ☎️phone number, ☝address and map.
- (828) 232-7216
- Barbecue, Southern, Barbeque
Jan 29, 2020 · Buxton Hall Barbecue. - CLOSED. Claimed. Review. Share. 797 reviews $$ - $$$. 32 Banks Ave, Asheville, NC 28801-4018 +1 828-232-7216 Website Improve this listing. See all (269) RATINGS.
- (4)
- +1 828-232-7216
- 32 Banks Ave, Asheville, NC 28801-4018
- Restaurant
Buxton Hall Barbeque. 32 Banks Avenue, Asheville, NC 28801 | Get Directions. Phone: (828) 232 7216. www.buxtonhall.com. 0 Reviews. Business partners Elliott Moss and Meherwan Irani put their ...
- 32 Banks Avenue, Asheville, 28801, NC
- (828) 232-7216
A lot of cultural dishes here like chicken bog (amazing), collard greens, pimento cheese, bbq hash. The bourbon cheerwine slushie is a little pricey and smallish but definitely worth a try. They smoke and cut their pork right - when barbecue is slimy or dry it's disappointing.
View the Menu of Buxton Hall Barbecue in 32 Banks Ave, Asheville, NC. Share it with friends or find your next meal. Eastern Carolina-style barbecue restaurant in Asheville, North Carolina from...
