Our Cuisine

pressTMPBrock brings this evolving vision of a new Southern cuisine from his successful kitchen at McCrady’s. As one of Charleston’s most decorated culinarians, he has twice cooked for the James Beard Foundation, was the winner of the “Next Great Chef” episode of the “Food Network Challenge,” and appeared on “Iron Chef America” in the fall of 2010. Most recently, he was nominated for the James Beard “Outstanding Chef” award for 2013. He was nominated in 2008 and 2009 for the James Beard “Rising Star Chef” award, and in 2009 was nominated for the James Beard “Best Chef Southeast” award, which he won in 2010.

Diners at Husk view an open, collaborative kitchen, where chefs freely interact with their guests, and personally deliver food to tables, but the work begins well before a pan begins to heat. Brock and Chef de Cuisine Brian Baxter exhaustively research Southern food—its history and provenance—and in the process reconstitute flavors and ingredients lost to time. They grow much of their own produce on the restaurant’s garden, and concentrate on heirloom grains and vegetables that once flourished in the region, but were lost to 20th-century industrial agriculture. Then they take what is fresh and available today, or even this hour, and transform it into an evolving menu. Seasonal bounty comes in waves, however, and what they can’t use immediately is preserved, pickled, smoked, and saved.

The menu flourishes with Lowcountry ingredients, like Local Benne Seed, or Sesame, which flavors a Benne and Honey Lacquered Duck with Pickled Blueberries and Chanterelles and Crispy Pork Collar gets paired with Cornbread Purée and Greasy Beans. Other innovative examples include Sassafras Glazed Pork Ribs with Pickled Peaches and Rev Taylor Butter Beans; House Cured Country Ham Tasting with Acorn Griddle Cakes; and Rabbit-Pimento Loaf with Husk Mustard, Pickles and Rice Bread.

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LUNCH: 11am-2pm Mon-Fri
BRUNCH: 10am-2pm Sat and Sun
DINNER: 5-10 Sun-Thurs
DINNER: 5-11 Fri-Sat


37 Rutledge St.
Nashville, TN 37210
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