Hours: Lunch (Mon.-Sat.), Dinner, & Sun. Brunch
James Beard award-winning chef Sean Brock’s Husk has outposts in Nashville, Greenville, and Savannah, but this location — housed in a white mansion on Queen Street — is the original. Here, executive chef Travis Grimes carries out the vision of innovative, modern farm-to-table perfection. With a policy that absolutely everything must be sourced in the South, the kitchen creates such must-try marvels as Southern fried chicken skins, ‘Kentuckyaki’ pigs ear lettuce wraps or the hulking Carolina heritage pork chop, while dessert offerings include such innovations as the savory-sweet cornbread pudding with blueberry coriander ice cream. There’s a welcoming, rustic atmosphere indoors, but if weather permits, sit out on the upstairs porch and enjoy what is, without hesitation, Southern food at its best. In a former ruin adjacent to the restaurant is The Bar at Husk, which features an inventive line of historic and modern cocktails, along with artisanal microbrews and a wine list sorted by terroir and soil type. —Vanessa Wolf (Dish, Winter 2019)
Executive Chef Travis Grimes 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.