The opening of Husk marked the full flowering of Sean Brock’s hyper-Southern culinary philosophy, and it rocketed him to full-fledged celebrity chef status. The restaurant remains one of the hottest dining tickets in town, and foodies from all over still make pilgrimages to sample the intensely flavored and ingredients-centric plates. As Brock’s empire expanded to include an outpost of Husk in Nashville and the new taco-centric venture Minero, long-time sous chef Travis Grimes was recently promoted to the executive chef position. He carries on some of Brock’s more dramatic lardcore flourishes, like pig’s ear lettuce wraps and fried chicken skins, 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 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. What Husk launched to the world just a few years ago has since become the dominant mode in Southern dining — wood-roasting, pickling and preserving, putting heirloom ingredients front and center — and there’s still no better place to experience the full potential of Southern cuisine than at Husk Restaurant. —Robert Moss Dish, Winter 2016
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.