centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCradyÔÇÖs 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 d├®cor 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. ÔÇ£If it doesnÔÇÖt come from the South, itÔÇÖs not coming through the door,ÔÇØ says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine ÔÇ£is not about rediscovering Southern cooking, but exploring the reality of Southern food.ÔÇØ 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 lifeÔÇöone 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 everyoneÔÇÖs palates.
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CATEGORY: Restaurants & Cafes
TAGS: Southern food restaurant, Olive & Sinclair Chocolate Pudding Cup, wine, beer, southern seafood restaurant in Charleston, SC, Vegan Friendly, Vegetarian Friendly, Locally Grown, American
Restaurant Menu - husk
Fire Roasted Shishito Peppers
with Roasted Garlic Butter, Lemon and Sea Salt
Crispy Fried Chicken Skins
with HUSK Hot Sauce and Mountain Honey
Caper's Blades Oysters on the Half Shell
with Strawberry Vinegar, Lemongrass and Cara Cara Orange
A Salad of Spring Lettuces and Glazed Beets
with Candied Pecans, Asher Blue, Summer Berry Vinaigrette
Herbed White Lily Biscuit
with Preserved Duck Gravy, Slow Poached Farm Egg, Rapini, Espelette
TN Cheddar Pimento Cheese
with Crispy Country Ham, Sweet Pickle Relish and HUSK Benne Crackers
with Sliced Tomato and Cucumber, Fried Oysters, HUSK Feta, Screened Egg, Buttermilk "Ranch"
Chilled English Pea Soup
with "Pickled" Royal Red Shrimp, Shaved Fennel and Radish, Buttermilk, GA Olive Oil
Kentuckyaki Pig's Ear Lettuce Wraps
with Kimchi Marinated Cucumbers and Sweet Peppers, Cilantro, Benne
Wood Fired Clams
with Preserved Tomato Broth, Sweet Corn and Shiitakes, Wilted Mizuna, Wedge of Cornbread
Ricotta Stuffed "Dumplins, Baby Carrots and Mizuna, Orange-Coriander Broth
Cornmeal Dusted NC Catfish, Geechie Boy Grits
with VA Sausage, Crispy Kale and Preserved Tomato Jus
VA Heritage Pork from Adam Musick
Smoky Field Peas and Tomatoes, Mustard Greens, Pot Likker
Atlantic Pink Snapper
Grilled Fields Farm Green Beans, Embered Fennel and Shiitake, Mushroom Tea with Lemongrass
Honey Glazed Manchester Farms Quail
Stuffed with Carolina Gold Rice, Creamed Corn and Spinach, Peach Jus
Swordfish from Mark Marhefka
Early Summer Squash and Zucchini, Tatsoi and Sweet Onion, Shrimp "Bisque"
TN Flat Iron
German Butterball Potatoes, Edisto Broccoli with Braised Onion and Peppers, Oyster Mushrooms, Soy Glace
Sides for the Table
A Skillet of Cornbread
with Allan Benton's TN Bacon
Geechie Boy Broccoli and Sweet Onion
with Smoky Tomatoes, Toasted Benne
Grilled Snap Beans
with Garlic, Lemon and Espelette
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