For more info, here are a couple paragraphs taken from the Husk website:
"Centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group, transforms the essence of Southern food. Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston."
"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,” 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."
Fire in the Orchard Our seasonal riff on the Old Fashioned
Basil Hayden bourbon, smoked apple juice, Cointreau, Applejack brandy, bitters, demerara sugar cube, and pickled jalepeno over hand chipped ice.
This drink literally tasted like bourbon on fire. It was a little overwhelming for some people at the table, but I love bourbon and really enjoyed the cocktail.
Overall, everything was fantastic. Each appetizer, meal, and drink and its own unique flavors and made for delicious food. I will definitely be returning to lunch to test out their dinner menu. :)