Helmed by Chef Sean Brock (of McCrady’s fame), Husk is serious about Southern food. As Brock says on the website, “if it doesn’t come from the South, it’s not coming through the door.” Believe the hype: everything on the menu is a contemporary spin on a Southern classic. Menus are seasonal but may include deviled eggs with pickled okra and trout roe, Caper’s Blades oysters, chilled strawberry soup, toasted honey-pecan-glazed confit duck leg, and cornmeal-dusted catfish served with Sea Island red peas and butterbeans. The main dining room, located in a typically gorgeous Charleston house, was constructed in 1893, but converted into a stylish blend of contemporary minimalist design and Victorian fixtures. The bar offers an extensive lineup of historic and modern cocktails, as well as a decent wine list.
- Frommer's Staff