Acclaimed Chef Elliott Moss Set to Open Florence Restaurant
Famed culinary maestro, Elliott Moss is set to make a cuisine comeback in his hometown, with the grand opening of his Florence restaurant: Elliott’s. Best known for his significant contributions to the Asheville, N.C., food scene at The Admiral and Buxton Hall, Moss holds a James Beard Award nomination under his belt.
Buxton Hall, which opened its doors in 2015, until Moss’s departure in 2022, is located in a repurposed skating rink, and has been acclaimed by Bon Appétit magazine, earning the title of America’s top new BBQ joint in 2016.
The Return to Florence
When Moss was presented with an opportunity to partner in a fresh endeavor at Seminar Brewing by Tim Norwood, a familiar name in Florence’s restaurant sphere, he promptly seized it. As an equity partner in the forthcoming venture, Moss joined forces with Cooper Thomas, South Carolina’s Chef Ambassador for 2014-15 and another stakeholder in the brewery acquisition. With excited anticipation propelling him forward, Moss moved back to Florence with his wife in May.
Once a small pecan yard from which Moss had his first job picking and selling pecans to the Young’s pecan plant, the new restaurant will open this fall inside the Seminar Brewing at 551 W. Lucas St., Florence.
About Seminar Brewing
Established in 2014 by Dave Peters, Bryan Fisher, John Mattheis, Shawn Steadman, and Travis Knowles, Seminar Brewing was the first modern-day craft brewery in Florence. Initially operating in a humble facility next to Red Bone Alley, the brewery transitioned to its current location after a few years. This summer, the brewery will undergo renovations, with a vision to segment the warehouse space into three distinct sections: a restaurant area, a casual bar, and a lounge, all set to reopen grandly by September.
Elliott’s: What to Expect?
Fans of Moss can look forward to a unique culinary experience with Elliott’s, which is predicted to officially launch between September and October. With an emphasis on good beer drinking food, Moss plans to serve a variety of dishes, manipulating some with fire and smoke, while leaving others untouched. Although BBQ will be predominantly reserved for Saturdays, the new establishment will also include a dedicated catering service nonetheless.
Moss is excited about transforming the empty building located in front of Seminar’s biergarten into a full-scale BBQ restaurant in the future. He is ecstatic about the potential growth and development of the area, which is expected to draw in more retail establishments and gastronomic ventures in the upcoming years.
Stating about his return to Florence, Moss said, “The idea is that hopefully we can hit a home run with it. And the sky is the limit.”. Seminar Brewing remains open Wednesday through Sunday throughout the summer renovations.
