Husk Menu

Husk Restaurant Review:

Chef Sean Brock has moved on from Husk, but his motto remains: "If it isn't from the South, it doesn't come through the door." The team grows much of their own produce on the restaurant's farm, and research heritage recipes to showcase on the seasonal menu. The offerings change twice a day, every day, so you might encounter such dishes as pickled rock shrimp with rhubarb, baby fennel, watercress, strawberry and sweet pepper broth to start. Mains might include cornmeal-dusted catfish, confit duck leg or strip steak. Dessert options balance tart and toothsome; we recommend anything featuring pecans. The wine list centers on soil type and terroir, a novel if somewhat difficult-to-manage structure for the uninitiated. Nothing ordinary appears, and servers are well-versed in pairing recommendations. A separate building on the historic property is devoted to cocktails. Attention paid to details includes the shape of the block of ice over which an aged Van Winkle bourbon is poured. Artisanal microbrews also are on offer.