Located in a historic mansion in Rutledge Hill downtown, Husk zeroes in on regional ingredients cooked over an ember-fired grill. Created by Charleston transplant Sean Brock, who handed over the reins to Katie Coss in 2018, who then came in strong with inventive dishes like barbecue guinea hog. Quintessentially Southern with low-country influences, Husk has a heritage that focuses on heirloom ingredients, in-house pickling, and charcuterie. For my money, the best ways to experience it is through vegetables on a plate of four that might feature Geechie Boy Mill grits topped with a poached egg, thyme oil, and caramelized onions; the burger, which has a not-so-secret sauce that includes Duke’s mayonnaise, yellow mustard, ketchup, bread-and-butter pickles, and jalapenos; and at brunch, where you should try to sit at the sleek yet cozy downstairs bar and sip on a ham-garnished bloody mary alongside a plate of the world’s best smoked trout deviled eggs.