The opening of Husk solidified Charleston’s position as the top city in Southern dining, and it elevated Executive Chef Sean Brock to international celebrity. In October 2011, Bon Appétit declared it the best new restaurant in America, and countless visiting chefs and culinary pilgrims made their way to Charleston to see what all the fuss was about. What seemed bold and radical just two years ago has since become the dominant mode in New 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 the more dramatic crowd-pleasers — pig’s ear lettuce wraps, fried chicken skins, and skillets of wood-fired cornbread — have become menu mainstays, but the offerings still change daily, bringing novelties like seed-crusted triggerfish, Blue Ridge bison short ribs, and antebellum brown oyster stew. The Bar at Husk keeps moving forward too, evolving beyond its initial incarnation as a temple of bourbon to become one of the city’s most innovative, ingredients-driven cocktail spots. —Robert Moss Dish (Summer 2013)
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
Hours: Lunch (Mon.-Sat.), Dinner (daily), and Sun. Brunch
Mon., Dec. 24, 11:30 a.m.-2:30 p.m. & 5:30-8:30 p.m. 2012
See all past events at Husk Restaurant »