Husk remains Charleston’s hottest dining ticket, and foodies from all over still make pilgrimages to sample celebrity chef Sean Brock’s hyper-Southern, ingredients-centric plates. What seemed bold and radical just a few years ago has since become the dominant mode in Southern dining: putting purveyors front and center, focusing on local and heirloom ingredients, cooking over wood, and using traditional pickling and preservation techniques to intensify flavor. Some of Brock’s more dramatic lardcore inventions — pig’s ear lettuce wraps, fried chicken skins — are now regular menu fixtures, but the real treasures are the ever-changing creations that combine the old and the new. Briny Coosaw Cup oysters are bathed in Bloody Mary butter, shaved celery, and pepper vinegar then roasted in the wood-fired oven. Pan-fried rice middlings are tossed with kimchi, grilled beef, and shaved purple carrots and infused with intense savory flavors. Fresh-caught beeline snapper is perfectly seared and served over a pile of crisp pole beans in a dark, smoky shiitake broth. The Bar at Husk, which is appropriately located in a separate outbuilding to the side of the old white mansion, has evolved into its own institution, with an extensive collection of fine brown water, an ever-changing lineup of inventive punches and cocktails, and suitably Southern bar snacks like aged country ham carved to order and Brock’s fried chicken, which undergoes constant experimentation in pursuit of perfection. —Robert Moss
Dish (Summer 2014)
Executive Chef Sean Brock puts the focus on the artisans and ingredients of the modern south. Menu changes daily with a commitment to procuring only from within the south.
Features: Online Reservations, Sunday Brunch, Lunch, Dinner, Best of Charleston winner, Top 50
Hours: Lunch (Mon.-Sat.), Dinner, & Sun. Brunch
Mon., Dec. 24, 11:30 a.m.-2:30 p.m. & 5:30-8:30 p.m. 2012
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