Executive Chef Sean Brock is
transforming the way you think about Southern food. His philosophy is
simple: “If it ain't from the South, it ain't coming through the
door!” A restriction like that can put some severe limitations on a
fledgling restaurant, but it's a commitment that he wholeheartedly
abides by. From what I've read, they didn't even allow olive oil into
HUSK until they found a purveyor in the state of Texas. What's that
you say? Texas isn't in the South?! Well, technically, it is since
it's below the mason-dixon line, which is where all the ingredients
must come from in order to make it to one of the tables at Husk.
The fairly new restaurant is situated
on a magnolia-shaded side-street in the heart of Charleston's
historic district in a very inviting Queen Anne home built in 1893
that has been fully restored. I just love those types of restaurants
that make you feel as if you're visiting a relative to sit down and
have a meal. It isn't as intimate a setting as Simplicity at The Mast Farm Inn, but the comfortable space was bright and airy, and the
floor-to-ceiling windows filled the dining room with the most
gorgeous light. While I would have loved to sit inside the main
dining room, we were ushered to the 2nd story porch to dine alfresco.
The weather was superb. We got lucky!
CELEBRATION OF SOUTHERN INGREDIENTS
This nationally acclaimed restaurant
has only been open since the Fall of 2010 yet it has won numerous
awards between now and then. The most notable so far is the title of
#1 Best New Restaurant in America by Bon Appétit Magazine. That's a
pretty prestigious accolade right there, wouldn't you agree?! I think
that Chef Sean Brock is used to the attention, though. He's become
quite the celebrity in Charleston from his time spent at McCrady's,
another highly acclaimed fine dining establishment in town. But Husk
is his baby. Or so that's the impression I've gotten.
His intention upon opening the
restaurant is to place more emphasis on the ingredients used &
the folks that cultivate those products and produce instead of having
the spotlight placed on himself. He clearly has a deeply rooted
passion for, not only the South, but Southern food, and it definitely
shines through in many different ways here at Husk.
SOUTHERN FOOD, SIMPLIFIED
Something highly unique about the
dining experience at Husk is that the menu changes daily. Yep, every
single day! That seems like quite a challenge, indeed. Not to mention
how much time and effort it requires to manage such a lofty mission.
However, they are handling the task pretty well from what I
experienced. So, why does the menu change everyday? Well, as I
mentioned earlier, they are bound by what is currently available to
them using only ingredients from the South. While it seems
restricting, Husk's stance is that it's a necessity! To them, there
is no other way. I really admire a place that's willing to take such
a risk for the sake of preserving what seems to be a bygone era.
To those that don't know any better,
this restaurant is being touted as revolutionary because of the
pledges they have made. However, what people seem to forget is that
there was a time when people had to eat what was on-hand. There
weren't grocery stores filled with aisle upon aisle of pre-packaged
food at our disposal like today. You ate what you grew, or you didn't
eat! Simple as that. While the farm-to-table mentality seems like a
fad that has only recently become more prominent in popular culture,
it's really just a movement that is being revived by those who
appreciate simplicity. People like Chef Sean Brock.
SOUTHERN INGREDIENTS TAKE CENTER STAGE
Our recent dining experience was
brunch before leaving Charleston to head home. We had ventured there
the day before, but they weren't open yet, so we sadly had to go
elsewhere. However, I was determined to eat at this restaurant after
receiving a recommendation from a friend on the WW Facebook page. It
ended up being the perfect way to round out our weekend getaway! So,
yeah, let me get to the best part...the FOOD!
[RELATED ARTICLE] Quick Getaway to Charleston, SC { link }
After pouring over their menu, and not
being able to choose what I wanted, I decided to ask our server what
she recommended. Actually, I asked her what was the best-looking dish
they had today, which elicited an interesting look, rightly so. I
ended up going with her suggestion, which was the Monte Cristo. It
included VA Lamb BBQ, TN Buttermilk Cheddar, fried egg, Surry
Sausage, and Potato Hash. The flavor of the Lamb BBQ was incredible;
it was smoky with a hint of sweetness. I would have been happy with a
plate piled with nothing but that!
Cody ended up going for the TX Wagyu
Sirloin, with a sunny side up egg, VA Sausage and Confit Potato Hash.
The presentation of this dish had me drooling, and reconsidering my
own breakfast order even though I thought mine was pretty, too.
Luckily, he was nice enough to offer me a bite. The Wagyu Sirloin was
so tender. Basically, it melted in your mouth—makes me salivate
just thinking about it! Talk about things melting in your mouth, the
buttermilk benne seed dinner rolls they brought out prior to these
dishes were also amazing; I didn't hesitate to slather on the savory
homemade pork lard butter they supplied us with. To say the least, it
was a highly satisfying meal that I enjoyed immensely. I only wished
that I had room for more!
If you're interested in
finding out more about HUSK, here is a link to their website.
Our experience at Husk was short and
sweet, although it most certainly made a lasting impression on me
that I won't soon forget. The next time we're in town, we'll
definitely be eating at this restaurant in Charleston, SC! Our meals
were unforgettable and the service we received from the staff was
incredible. If you're looking for a modern taste of the South with a
twist, this restaurant will surely not disappoint! Thank you for
visiting WW for Foodie Friday; I hope you'll be back next week :D
QUESTION: What do you think about
Husk's philosophy?
Would you say that it's flawed or awesome?
