The kitchen at one of Charleston’s premiere restaurants, Husk, is helmed by James Beard Award winning Chef Sean Brock, who attentively creates unique dishes with Southern ingredients, many of which are heirloom. Each day the menu is determined based on what is in season and available.
All their locally sourced dishes are cooked in an open-kitchen and served by the chefs themselves. Guests can sip on creative cocktails and delve into Fried Chicken with Cabbage, Apple Slaw, and Chili-Peanut Dressing or Pan Fried Carolina Catfish with Herbed Dumplins’, Smoked Tomato, Shrimp Kielbasa, Collards and Potato Broth. All this housed in a fabulously restored Victorian-era home!
Visit: 76 Queen St., Charleston; 843-577-2500; huskrestaurant.com
