Husk / Charleston, South Carolina
Southern Fried Chicken Skins in Steen’s Cane Syrup and Louisiana Hot Sauce
Working in Charleston, had no idea it was such a foodie town. Was taken to HUSK for dinner with indications it was one of the top places in town to get a table. Chef Sean Brock has twice cooked for the James Beard Foundation, write ups in the New Yorker and NYT, winner of “Next Great Chef”, an appearance on “Iron Chef”, nominated for James Beard “Rising Star Chef”, Bon Appetite Best New Restaurant, and won James Beard “Best Chef Southeast”, so whatever I was told it was going to be good. Located in the downtown area in a large old southern home dating back to the 19th century, the menu focuses on a updated southern cuisine. Most of the produce that HUSK serves comes from their own garden that centers on heirloom grains and vegetables that are indigenous to the area. The chefs quote say’s it all “If it doesn’t come from the South, it’s not coming through the door”. Starters menu was my dream come true, apologies to my wife.
“Cheddar Pimento Cheese with Tennessee Ham”
“North Carolina Rabbit Stew with White Lily Dumplings”
“Deviled Eggs with Pickled Okra and Trout Roe”
“Fried Chicken Skins in Cane Syrup & Louisiana Hot Sauce”
“Tennessee Pork Ribs Smoked in Pecan Shells with Root Beer Glaze”
For all the accolades this place gets, it lives up to the hype. First class food and service, would definitely be on my short list of “need to make reservations here” when I am in Charleston.