Elliott Moss of Buxton Hall Set to Open New Florence Restaurant
From Buxton Hall to Florence
The acclaimed chef, Elliott Moss, well-known for his successful ventures at The Admiral and Buxton Hall in Asheville, North Carolina, is now set to delight the taste buds of Florence residents. Moss has announced the opening of his latest undertaking, a new restaurant named Elliott’s, in his hometown Florence. The restaurant, housed in Seminar Brewing on 551 W. Lucas St., the same street where Moss picked pecans from his yard to sell at the Young’s pecan plant during his youth, is projected to open this fall.
As the chef at Buxton Hall, Moss won accolades and recognition for his culinary skills. The restaurant, located in a former skating rink, quickly became one of the most esteemed eateries in North Carolina after its opening in 2015. In 2016, it was named as the top new barbecue joint in America by Bon Appétit magazine.
New Ventures on the Horizon
Moss’s decision to return to Florence was fueled by a compelling offer from Tim Norwood, the owner of Florence based Victors. Norwood had recently purchased Seminar Brewing along with Cooper Thomas, the South Carolina Chef Ambassador of 2014-15, and approached Moss with the opportunity to become an equity partner.
The new restaurant will be located inside Seminar Brewing, which is undergoing renovations this summer. The new setting will feature a restaurant, a casual bar area and a lounge space near the production tanks. Moss’s new venture aims to provide “good beer drinking food, some manipulated in fire and smoke and some not,” a slight deviation from his renowned barbecue recipes.
While barbecue will be a weekend specialty, the new eatery will not confine itself within the realms of a typical barbecue joint.
What’s Brewin’ at Elliott’s?
In his new pursuit, Moss will not only be orchestrating the culinary affairs but will also play a significant role in Seminar Brewing’s beer business. By leveraging his experience in Asheville’s renowned craft beer industry, Moss plans to intensify Seminar Brewing’s distribution arm. Serving beer cocktails, frozen drinks and more, the brews will also be used to enhance the flavors of Elliott’s culinary delights.
Consequently, Seminar Brewing, once a standalone brewery, will now turn into a unique destination featuring a restaurant, entertainment space, and a brewery – all under one roof. As Moss envisions bringing together renowned chefs for collaborative dinners and eventually expanding into a full-scale barbecue restaurant, Seminar Brewing is surely set to become a vivacious hotspot in Florence.
Elated and optimistic about his return to his hometown, Moss mentioned, “This is my new old home. The idea is that hopefully we can hit a home run with it. And the sky is the limit.”
Seminar Brewing will continue serving their brews Wednesday through Sunday during the renovations. For more information, visit Seminar Brewing’s website.
