OUR FOOD

theH2At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.

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Sean Brock

CHEF/PARTNER

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving.  If you were eating, you were eating food from the garden or the basement–it’s a way of life.”  These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients.

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TODAY'S MENU

Our menu changes daily and is driven by the market. See what's cooking fresh today. Here are a few of today's offerings:

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HOME | ABOUT | OUR FOOD | GIFT CARDS | RESERVATIONS | PRESS | CONTACT

HOURS:

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

CONTACT:

615-256-6565
37 Rutledge St.
Nashville, TN 37210
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