Acclaimed Chef Elliott Moss to Launch New Restaurant in Florence

Acclaimed Chef Elliott Moss to Launch New Restaurant in Florence

Florence, SC – Renowned culinary maestro and former Buxton Hall head chef Elliott Moss is returning to his roots in South Carolina with the exciting announcement of a new dining establishment in Florence. Expected to open this fall, “Elliott’s” will be located within Seminar Brewing at 551 W. Lucas St.

The address holds a deep personal significance for Moss. As a youth in Florence, his first earning endeavor was gathering pecans from his backyard and trading them at a local pecan facility located at the same address.

A Step Back to Where It All Began

Today, Moss is a celebrated name among food and dining aficionados. His illustrious career includes a stint at The Whig, a popular haunt situated in Columbia. However, he is perhaps best known for his tenure at The Admiral and Buxton Hall in Asheville, North Carolina. Buxton Hall, a one-time skating rink, soon became a top-rated BBQ joint in America in 2016, only a year after its opening.

Elliott parted ways with Buxton Hall in 2022; an exit that saw him delving into new opportunities in the culinary landscape. The Florence project landed in his lap following an exploratory discussion with Tim Norwood, the man behind Victors, another famous eatery in Florence. Moss was offered an equity partnership opportunity in the venture and he decided to make a triumphant return to his loved hometown in May this year.

Reimagining the Seminar Brewing Experience

Over these summer months, the Seminar Brewing facility is undergoing a massive revamp aimed at a grand reopening in September. The warehouse space was earmarked for three functional zones – the restaurant, a casual bar corner, and a relaxation lounge for customers. Each segment is set strategically to offer a distinctive vibe and experience, redefining Florence’s craft beer and dining scene.

Elliott’s is expected to grace the city’s culinary scene in late September or early October this year. Moss plans to serve up an eclectic menu comprising a variety of “good beer drinking food, some manipulated in fire and smoke and some not”. While BBQ will make an appearance predominantly during Saturdays, other days will witness Moss serving an array of dishes inspired by his personal favorites.

Expanding Horizons with Beer and BBQ

Moss, apart from being an equity partner in this new dining destination, plans to play a hands-on role in shaping Seminar Brewing’s beer offerings and strategies. He aims to bring his learnings from working in Asheville, known for its world-class craft beer industry, to good use in augmenting Seminar Brewing’s growth, specifically its distribution arm.

Not just the food, but the beverage segment at Elliott’s too will feature experimental creations. Patrons can look forward to relishing beer cocktails, frozen drinks, and much more, infused with craft beers.

Inspired by the expanse of the Seminar Brewing compound and the future retail growth of the Lucas Street and U.S. 52 corridor, Moss is considering expanding the operations with a full-scale BBQ restaurant in the facility’s vacant front building.

“This is my new old home,” Moss said of his homecoming to Florence after 25 years. “The idea is that hopefully we can hit a home run with it. And the sky is the limit.”