Things that make my stomach happy: Husk

Friday, December 17, 2010

Yesterday we had our company holiday lunch. Our group lunch is always fun because we're a small company and it's a nice break from our normal lunch routines. But the cherry on top was definitely the location of the holiday lunch, Husk. If you aren't from Charleston, Husk is a new restaurant downtown that was opened by the same group the owns McCrady's. Husk's executive chef is Sean Brock, who is known around town for winning multiple James Beard awards. Put simply, I was beyond excited to taste out his food.


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."
Husk most definitely lived up to expectations. We ordered a full round of appetizers that included: A Tasting of the Finest Southern Hams & Husk Condiments, Geechie Boy Cornmeal Johnny Cakes with Savannah Honey and Happy Cow Butter, Fried Bread and Butter Pickles with Tarragon Cream, and Pork Rillettes with Husk Mustard and Crispy Bread.

Most of our table got the Shrimp and Grits with Benton's Smokey Sausage and Carolina Mushrooms, Charred Leeks.

I opted for the North Carolina Catfish BLT, with Surry County Bacon, Herb Mayonnaise, and Chipped Fries.

 I don't have a photo of the cocktail I had with my lunch, but the description from the menu describes the drink as accurately as possible:

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. :)

Husk on Urbanspoon

1 comment:

  1. Next time I am in Charleston, I need to go to Husk! Your sandwhich looks totally delicious!! I have been living in the south for four years but have yet to try shrimp and grits, the two ideas together kind of confuses me but I hear it's an amazing dish.

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