Husk (Charleston, SC)

Husk is worth a two hour drive. Led by James Beard Award-winning Chef Sean Brock, the restaurant has received acclaim from both national publications and Charleston locals. Since its opening in November 2010, publications like the New York Times, Wall Street Journal, Travel and Leisure Magazine and Food and Wine Magazine, to name a few, have featured Husk.

the restaurant is situated in an old Charleston house

the building is complete with a large porch for sipping cold drinks

chalkboard list of where each day’s ingredients come from

The restaurant only serves southern food – from the ingredients to the actual dishes. Every vegetable, oil, seasoning, and meat has to hail from within the southern region. Husk puts work into every detail, placing attention on the smallest centerpiece to the most expensive dish. The interior, like the whole of the restaurant, is elegant but simple.

the main dining room in the restaurant is reminiscent of a long ballroom

a glass windowed wall adds to the overall style of modern elegance

even the centerpieces are all-natural and locally grown!

the restaurant combines old styles with new, and has three fireplaces in the dining room

The menu, which you can check online, changes from day to day (based on what’s available and in season). Because the restaurant the restaurant is so popular, however, you have to get reservations ahead of time, and thus it’s almost always a surprise. You can be assured though that each day’s offerings will be Lowcountry inspired, with such staples as skillet-baked cornbread, fried pig ears, and benne rolls with fresh whipped butter. The day we went, there was an assortment of snacks (including Cornmeal fried Pickles with Spicy Buttermilk); sandwiches, soups, and salads (such as the BBQ Glazed Pork Belly with Carrot and Cabbage Slaw sandwich); lunch entrees (like the Wagyu Sirloin with Red Creamer Potato Hash, Pole Beans, and Foie Gras Jus); and various sides for the table (from Baked Geechie Boy Grits with Smoked Sausage to Glazed Baby Carrots and Fine Herbs).

the Triple Lindy cocktail was a rose infused Hornitos Plata tequila, Newtonian Beverage Company tonic syrup, and cayenne-sugar-salt rimmed coupe

The Milan Muleberry was made up of basil and cracked pepper vodka, summer berries, and ginger beer

the benne seed rolls were served with a pork fat creamy butter

a skillet of Benton’s Bacon Cornbread

the restaurant mixes classic Lowcountry cooking techniques with new spins on ingredients

a side of Compressed South Carolina Melons with Black Pepper and Honey Vinaigrette

Cornmeal Dusted Catfish with a Succotash of Sweet Corn, Okra, and Purple Cape Beans

Shrimp and Grits with Tomato Braised Peppers, Onions, and Sausage

a fun girls’ day in Charleston!

The Dishes: Skillet of Bacon Cornbread; Compressed Melons with Black Pepper and Honey Vinaigrette; Cornmeal Dusted Catfish with a Succotash of Sweet Corn, Okra, and Purple Cape Beans; Shrimp and Grits with Tomato Braised Peppers, Onions, and Surry Sausage

What’s Special About It?

Kenda: “From the moment you walk in to the minute you’re out the door with a full, satisfied belly, Husk is one of those genuine, southern restaurants that leaves you with some of the best food memories you’ll ever have.”

Eleanor: “Husk gives southern food a good name. With its use of fresh, local ingredients and a modern (often lighter) twist on the classic recipes, the restaurant elevates Lowcountry meals to fine dining status.”

What Did It Taste Like?

Eleanor: “The dishes at Husk are simple, with just enough contents to give interest but not so many that you can’t separate the flavors and savor each part. Rolls are often an afterthought at restaurants, brought over simply to tide you over, but the benne seed rolls with their pork fat butter (sweetened with honey and dotted with bourbon smoked salt) had an unexpected pop of flavor that truly made the meal complete. The side of Compressed Melons were equally unique, with the black pepper and honey vinaigrette just bringing out the natural lightly sweet taste of the melons rather than overwhelming it. I ordered the Shrimp and Grits initially just for the local shrimp (which I may never get enough of), but the grits turned out to be my favorite part, made creamy by the onion and tomato braised pepper juices instead of by cheese or heavy cream.”

Kenda: “It tasted like Sunday dinner at my Mom’s – only with a Lowcountry flair! I wasn’t going to leave Husk without trying their bacon cornbread. Hot and fresh out of the skillet, it was like my Mom’s (but gourmet!) and had a delicate cast-iron-cooked crust on the outside and bacon-flavored cornbread on the inside. I ordered the cornmeal dusted catfish with a side of succotash that included sweet corn, okra and purple cape beans. Originally from Arkansas, I was raised on good catfish, so I consider myself a bit of a connoisseur in this area. This was solid, flavorful catfish with just the right amount of breading and seasonings. It was perfect alongside the succotash.”

What Did We Say About It?

Kenda: “A trip to Charleston wouldn’t be complete without trying out this fabulous, southern restaurant. It really was a truly memorable experience!”


76 Queen St.

Charleston, SC


Hours: LUNCH: Mon-Sat 11:30-2:30
BRUNCH: Sun 10-2:30
DINNER: Sun-Thur 5:30-10, Fri & Sat 5:30-11
BAR: 4-close, daily

Husk Web site

Husk on Urbanspoon

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