Bon Appetit hailed it as the Best New Restaurant in the US…. accolades have been streaming ever since. It is not all hype, the food is amazing, creative and interesting. Husk is the love child of James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group. Since opening Husk in Charleston he opened another outpost of Southern ingredients in Nashville. He recently opened Minero, a taqueria in the high rent district of downtown Charleston. There is word that he is also taking that concept to Atlanta where the Neighborhood Dining Group is headquartered. He transforms the essence of Southern food over and over again. Solid… delicious… promising. Sean is dedicated to bringing back old Southern grains, beans, greens and other treasures that were all but lost. He is the champion of the old non-gmo crops that were grown 200 years ago in the south. His food reflects that without being obvious. It is just delicious food, and then you learn its history and all of the work that went into bringing it to the table.
Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston.
Starting with a larder of ingredients indigenous to the South, and set within a building complex dating to the late 19th century, Brock crafts menus throughout the day, responding to what local purveyors are supplying the kitchen at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven and a large chalkboard listing artisanal products currently provisioning the kitchen, but like the décor that inhabits the historic building, the food is modern in style and interpretation.
At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.
Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and a wide porch in the late afternoon. It is a neighborhood gathering place for friends, and a destination dining spot for travelers, with a little bite of the South for everyone’s palates.
These photos are from my lunch there with Nathalie Dupree and Holly Herrick, two Charleston based friends of mine than rank in the upper echelons of Food Writers. And so we were treated to many things that we did not order. On of the most amazing things that day was totally unexpected, the fried chicken skin with honey and hot sauce. It is a dish I have reconstructed at home a few times. I also reconstructed Husk’s Sweet Tea Brined Kentuckyaki Chicken Wings and you can get the recipe here.
It is that magical time of year when Vidalia onions appear in the markets. Yes, even here in Hawaii, home of the Maui Onion (which is almost as sweet) we get Vidalias. I have been making cornmeal crusted onion rings for a long time, but I decided to change it up a little by using Greek yogurt instead of buttermilk to soak my onion rings in and to add 
The Sassy Spoon: Fun Food! 