“A celebration of Southern ingredients”
Centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group, transforms the essence of Southern food. Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston. Starting with a larder of ingredients indigenous to the South, and set within a building complex dating to the late 19th century, Brock crafts menus throughout the day, responding to what local purveyors are supplying the kitchen at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven and a large chalkboard listing artisanal products currently provisioning the kitchen, but like the décor that inhabits the historic building, the food is modern in style and interpretation.At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and a wide porch in the late afternoon. It is a neighborhood gathering place for friends, and a destination dining spot for travelers, with a little bite of the South for everyone’s palates.
Absolutely Fantastic! Be sure to order the Kentuckyaki Pig Ear Tacos!!
Delicious and service was great! Sat on the upstairs porch and had a relaxing lunch with drinks. Definitely would recommend.
Neither Husk nor its chef — Sean if-it-doesn't-come-from-the-South-it-doesn't-come-through-my-kitchen Brock — need an introduction; a meal here is a must. The airy dining space is a wise choice for the diner who appreciates food rooted in the culinary past of the Carolinas. Husk's bar is a real highlight, mixing modern mixology with a woodsy, ramshackle vibe (and Paul Bunyan-esque tenders to match). Note the prevalance of preserved berries, syrups, and okra. And a healthy range of Kentucky bourbons. http://fathomaway.com/guides/usa/us-south/itineraries/weekend-in-charleston-south-carolina/
The place is beautiful. Food was great. I wish our sever was more attentive.
This place is hyped, and it's probably worth about as much as you buy into it. It's definitely going to be a solid meal, though. Don't skimp on apps or cocktails. Get pig's ears and chicken skins.
Perhaps the epicenter of Charleston's current dining revolution, Husk's witty, Southern-bound dishes from chef Sean Brock have helped restore eaters' faith in odd pig parts and chicken skin.
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Husk Restaurant - Charleston
- Mon - Thu: 11:30 am - 10:00 pm
- Fri, Sat: 11:30 am - 11:00 pm
- Sun: 10:00 am - 10:00 pm
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