Fodor's Expert Review Buxton Hall Barbecue

In what was once a wood-floored skating rink in the now-hip South Slope section, this sprawling eatery serves traditional whole-hog, slow-pit barbecue in the eastern North Carolina style, infused with chef Elliott Moss's family vinegar mop sauce. The most popular dish is the pulled-pork plate with a side of Brussels sprouts cooked under the hog (available only at dinner).