“I’m just real excited to be home,” says Elliott Moss, the James Beard-nominated chef behind Elliott’s, the latest venture in his hometown of Florence, SC, in his interview with The Post and Courier.
After nearly 25 years away, Moss returned to the Pee Dee region to bring his passion for whole-hog barbecue back to the place where it all started—around the firepit with his family. For Moss, Elliott’s is more than just a restaurant; it’s a full-circle moment that blends his roots with his experiences as a celebrated pitmaster in Asheville, NC.
After building his reputation at Buxton Hall and The Admiral in Asheville, Moss partnered with local business owners Tim Norwood and Cooper Thomas to bring whole-hog barbecue to Florence. The result is Elliott’s BBQ Lounge, which opened its doors in March 2025 inside the revamped Seminar Brewing.
With a dedication to traditional South Carolina barbecue and a modern approach to the beer scene, Elliott’s offers a welcoming spot for both locals and visitors.
(Of course, South Carolina’s barbecue scene is packed with legendary joints and hidden gems. See more BBQ restaurants in SC to discover where to go next in the state or find other great BBQ joints around Florence.)
At Elliott’s, whole-hog barbecue takes center stage. Moss’s approach to barbecue is deeply personal, rooted in his upbringing in Florence.
“Barbecue to me is whole hog,” he says.
Elliott’s offers a well-rounded menu that celebrates the essence of South Carolina barbecue while embracing creativity. As Moss puts it, “Whole hog barbecue is what comes to people’s mind when you say the word barbecue down here,” and that philosophy shines through in the offerings.
Appetizers set the stage for what’s to come, with options like Barbecued Shrimp—saucy smoked shrimp served with grilled lemon and saltines—or the decadent Loaded BBQ Tots or Nachos, topped with whole hog or smoked chicken, BBQ sauce, jalapeños, beer cheese, sour cream, and fresh salsa.
For those who love their meats smoked to perfection, the Smoked Fried Chicken Wings (10 pieces) come with a choice of sauce, along with a side of ranch or blue dip. Another standout is the Burnt End Sausage & Pimento Cheese, featuring double-smoked garlic pork sausage served with magic city maple mustard BBQ sauce, pimento cheese, pickles, and saltines.
Moss’s BBQ Sauces are an integral part of the meal, including a classic tangy vinegar-based sauce, a sweet red sauce, and a rich maple mustard sauce. Each sauce enhances the meats, from the Pee Dee Whole Hog Barbecue served with vinegar sauce to the Ribs, cooked in Moss’s signature rub, and topped with sweet red sauce.
The Entrées range from Pit-Smoked Salmon, served on a sandwich or plate, to classic Fried Chicken Tenders with your choice of dipping sauce. There’s also the standout BBQ Pork Ribs, with options for a full or half rack, all cooked low and slow.
Sides include Southern staples like Pit-Baked Beans, Collard Greens, Altman Farms Cheese Grits, and the comfort-food favorite, Pub Fries. Whether you’re pairing your BBQ with the smoky flavor of collard greens or the sweetness of sweet potato fries, there’s a side for every craving. And we can’t forget the hash and rice.
The menu at Elliott’s will continue to evolve as the team gets more comfortable with their new space, but the foundation remains clear: bold, flavorful BBQ with a personal touch. The mix of traditional and inventive dishes ensures that Elliott’s is a place to enjoy both familiar favorites and exciting new twists. If you love authentic SC BBQ recipes, you can count on Elliott’s to deliver.
Located inside the historic Seminar Brewing, Elliott’s offers a unique dining experience with a touch of nostalgia and a modern flair. The space includes a cozy beer garden, a covered patio, and a miniature record shop, a nod to Moss’s teenage years spent running a mail-order record label.
The layout is designed to create a lively and interactive atmosphere where guests can walk up to the open barbecue pit and watch the action up close.
Elliott’s isn’t just a restaurant; it’s a place where Moss hopes to build connections and foster a sense of community.
“Some of them are hungry for something different, and we’re trying to give something a little different but familiar at the same time,” says Moss. Whether you’re a Florence native or a visitor, Elliott’s aims to provide a destination that brings people together over great food, craft beer, and Southern hospitality.
In the future, Moss is excited about expanding the concept. He plans to continue growing Seminar Brewing’s beer distribution while developing more events and collaborations that celebrate the rich food culture of the Pee Dee region.
“This is my new old home,” Moss says. “The idea is that hopefully we can hit a home run with it. And the sky is the limit.”
Fun Fact: Moss’s childhood memories of picking pecans from his yard and selling them to the Young’s pecan plant just down the street tie into the restaurant’s deep local roots. Elliott’s is located just a few doors down from the building that once housed his grandfather’s business, creating a full-circle moment for the pitmaster.
Note: Menu prices and options are subject to change over time. Contact the restaurant for the most up-to-date information.
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I enjoyed the compilation of recipes and a little history about each. BBQ Lovers and fanatics…….THIS IS THE BOOK YOU NEED! This is your chance to experiment with some of the “Big Boy” recipes! Great coverage of all things BBQ!
