What happens when two James Beard–nominated chefs, Meherwan Irani and Elliott Moss, open a whole-hog barbecue joint in a cavernous former skating rink on the South Slope? You get the ridiculously good buttermilk-fried-chicken sandwich at Buxton Hall, that's what.
Eastern Carolina–style barbecue here is smoked slow and low – that’s the tempo – for 18 hours over hardwood coals, infused with a Moss-family vinegar mop. Everything is mouthwateringly unforgettable – including the key lime pie, summed up by our server as 'stupid.' No reservations.