March 09, 2011
76 Queen St. (Downtown)
Lunch (Mon.-Sat.), Dinner, & Sun. Brunch
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.
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 2015)
elvie jenkins says... This place will succeed, no doubt. Sean Brock isn't just some distant celebrity chef, he's a passionate driven person who just so happens to be a great human being. His love of food and devotion to the unique and varied flavors, textures and fragrances of Southern food make him the perfect person to helm an operation like Husk. After all, Sean Brock is no Zach Willard. (And Zach Willard is no Sean Brock, either). ★★★★★
Mayor1231 says... Just called Husk and spoke with Erin, the hostess, to make reservations for a group of 10 for next Friday night (over 1 week away), and was told that there were already "several large groups" with reservations. They said that they would most likely have to split our group between two tables, and that we would have to have "really early reservations" (around 5:30) or "really late reservations". As I was asking what time really late would be, I could hear someone telling Erin that they could no longer do parties larger than 8, and even with this size table, they could only do 5:30. Erin then came back on the phone and said, "sorry, we don't do tables that size, have a good night" and proceeded to hang the phone up, without even checking to see if I would have been interested in this option. I understand this is a new popular restaurant in Charleston, and that the holidays, thus parties, are approaching, but I was not pleased with the customer service, or lack therefore, that I received. It seemed as though when I initially called, they were going to try to accomodate our group, but quickly took that option off the table. I was looking forward to trying Husk, but with the lack of customer service, there are many other delightful restaurants in Charleston I would rather hand my money to. Thanks for nothing. ★★★★★
another cofc student says... Spent an hour at the bar two nights ago, awesome experience, one of the classier bars I've been to in Charleston and the pre-prohibition cocktails are bangin. ★★★★★
The Husk Cheeseburger is a study in decadence and the stuff of legend. They take the best quality Southern ground beef (fed exclusively on peanut hay, by the way), grind it with Benton bacon, form it into two thin patties, adorn it with American cheese and thinly shaved onion, cook it in a wood-fired oven, slather it with Husk's house-made special sauce, top it with pickles, and wrap it in a cushy Kaiser-like roll. The Husk Cheeseburger was inspired by the west coast In-N-Out Burger, a favorite Chef Sean Brock. Bite into it and the thing just gushes, a rich, oozing sandwich of love. It's a cheeseburger that'll make a grown man cry.