Charleston, SC, is quickly becoming one of the top culinary destinations in the country. While you can still expect delicious Lowcountry fare like fried green tomatoes and shrimp and grits, the Charleston culinary scene has been embracing farm-to-table style and looking for innovative ways to put a fresh spin on classics. One of the restaurants that shines among the many is Husk. And along with Husk, executive chef and James Beard award-winner, Sean Brock, has become a household name for his daily menu innovations at Husk.
Located right in the heart of Charleston, in the downtown historic district, Husk is on one of the most quaint streets in the city. Queen St is lined with historic homes, magnolia trees, and is complete with a cobblestone street. Husk fits right in among the residential homes with a front porch, sprawling garden and a restored 1890 building.
The Bloody Mary is an essential brunch item. And Husk takes it up a notch with 28 secret ingredients and topped with a slice of country ham, pickle wedge and cracked black pepper. The restaurant also boasts an extensive wine and whiskey list. In fact, there is even a separate building housing the bar, The Bar at Husk.
We started with the Fried Drop Biscuits which came topped with Apple Cider “Cinnabon” Frosting and Mint. Small. Delicious. Bites. of. HEAVEN.
The highlights of the meal were the Corned Beef and Potato Hash which came with Smoked Peperonata, Cabbage “Kraut” and was topped with a Poached Farm Egg and the fried chicken. And this wasn’t any fried chicken. This was the HUSK Fried Chicken with Roasted Brussels Sprouts, Apples, Cornbread, Brown Butter Vinaigrette and Brassicas. And, it did not disappoint! To top it off, we split the Baked Geechie Boy Mill Grits, with Tennessee Cheddar. Yum!
If you are heading to Charleston, definitely plan to visit Husk for brunch or dinner — reservations recommended!