615.256.6565 | 37 Rutledge St. | map it
At 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. The resulting cuisine is not about rediscovering Southern cooking, but exploring the reality of Southern food. This modern approach from Executive Chef Ben Norton 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.
Our menu frequently changes with what the region’s producers provide daily. See what’s cooking fresh today. Here are a few of today’s offerings.