Set in a Victorian house overlooking downtown and the river, Husk provides an authentic, farm-to-table Southern food experience. It offers a daily changing menu that showcases regional foods and traditional preparations at their freshest, including pickling and smoking in ways that excite and surprise the modern palate.
The shrimp and grits are a staple, but you otherwise might see sweet potato doughnuts with bourbon caramel, Appalachian sour corn cakes with charcoal butter or Florida tilefish and an apple vin blanc. Whatever it may be, the passion of Sean Brock – a multi–James Beard nominee and winner – for Southern food shines in every dish. Current executive chef Katie Coss rose to that position through Brock's restaurant in Charleston. Tables are hard to come by, but the downstairs bar (happy hour 4pm to 6pm Monday to Wednesday) is first come, first served.
