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WHAT: A stately 19th-century house, transformed into a transportive restaurant whose kitchen weaves narratives about history and reclamation and home. WHY: Because itâ€™s Husk. If I could will myself there, Iâ€™d be eating Brockâ€™s Appalachian sour corn cakes, fried chicken skins with Alabama white sauce, and Gullah-inspired crab rice right this minute. Alongside its sister location in Charleston […]
As much as I love Sean Brock and all he’s done for theÂ Good Food Revival MovementÂ in the US, I definitely didn’t want to pick Husk’s burger as number one. The burger is a hypebeast and when burgers tend to attract that much hype, they can’t possibly live up to it. Plus my cynical, counter-intuitive nature […]
My job as Eaterâ€™s restaurant editor is to travel the country year-round. (Greatest gig ever.) At each destination â€” whether Iâ€™m reviewing a specific restaurant in Los Angeles or Indianapolis, or gorging my way through the astonishing breadth of Houstonâ€™s dining scene, or writing about the Vietnamese cultural influence on New Orleans â€” Iâ€™m also […]
I remember the first time I ate Sean Brock’s five fat fried chickenÂ was July 30, 2011 and it was cooked personally by the chef. It was the last day of my stage at Husk and he said that he wanted to cook me his five fat chicken. It takes twoÂ days to make. There’s oneÂ whole chicken […]
If you’re looking for upscale biscuits, Husk is your place. With a sister restaurant located in Charleston and a garden out back that keeps their offerings fresh, you don’t have to look far for a classy meal.
Chef Sean Brockâ€™s cookbook,Â Heritage,Â might not be a new release any longer, but weâ€™re still obsessed with it.Â Seriously,Â we devoted a whole dayÂ to celebrating Sean Brockâ€™s kitchen magic and general awesomeness. But if, after youÂ read aboutÂ this recipeÂ and probably thought about it for the rest of the afternoon, youâ€™re still not done with this hypnotizing, oozing specimen of […]
Southern ingredients are the focus at Husk, where James Beard Award- winning Chef Sean Brock changes the menu daily to entice diners to explore Southern food. In-house pickling, seed saving and heirloom husbandry is at the heart of Brock’s cooking.
The menu here changes daily, but the selections at the bar are consistently excellent. Husk is a must-visit for whiskey lovers, especially because it’s run by one of the biggest fans of the spirit out there: Sean Brock.