Husk

Husk Restaurant Review:

Located in a nineteenth-century home owned by a former mayor, the Nashville outpost of Husk features a garden and carriage house for private dining. But inside the historic walls, the Rutledge Hill establishment follows the dictum that only Southern ingredients shall come through the doors. Chef Sean Brock has moved on, but the modern approach to the food remains. You might find a hot fish sandwich (influenced by Nashville-style hot chicken), as well as an homage to the restaurant’s low country flagship in Charleston with shrimp and grits. The menu changes frequently, reflecting the freshest products the team can find, from grilled asparagus with ramp green goddess to Bear Creek Farm pork with hominy and butter bean succotash and West African mustard onions. Local beers such as Hollow Pointe Brewery “Schlossbier” appeal alongside carefully crafted cocktails that feature combinations such as tequila and parsley-garlic chive cordial. The wine list is organized by terroir and soil type. Then to finish, don’t miss new takes on classics, perhaps cornmeal butter cake with strawberry and bay.