Diners at Husk view an open, collaborative kitchen, where chefs freely interact with their guests, and personally deliver food to tables.
The menu flourishes with Lowcountry ingredients, like local benne seed, or sesame, which flavors a benne and honey lacquered duck with pickled blueberries and chanterelles and crispy pork collar gets paired with cornbread purée and greasy beans. Other innovative examples include sassafras glazed pork ribs with pickled peaches and Rev Taylor butter beans; house cured country ham tasting with acorn griddle cakes; and rabbit-pimento loaf with husk mustard, pickles and rice bread.
In the September 2011 issue of Bon Appétit magazine HUSK was named “The Best New Restaurant in America.” The magazine prominently featured Chef Sean Brock’s signature Skillet-Roasted Chicken on the cover.
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