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  • HUSK NAMED BON APPÉTIT MAGAZINE’S 2011 BEST NEW RESTAURANT in AMERICA

    Aug. 16, 2011 | Bon Appétit

    Executive Chef Sean Brock Featured on the Cover of the “Top Ten Restaurants of the Year” Issue

    Bon Appétit magazine’s September 2011 issue names HUSK restaurant in Charleston, SC “The Best New Restaurant in America,” and prominently features Executive Chef Sean Brock’s signature Skillet-Roasted Chicken on the cover. The issue spotlights the magazine’s annual Top Ten Restaurants of the Year list. This honor comes as HUSK enters its eleventh month of business in a year marked by tremendous acclaim and media accolades—highlights of which include being named Best New Restaurant in the South by Southern Living (January 2011); a feature story by The New York Times restaurant critic Sam Sifton (February, 2011), and many others.

    read on Bon Appétit website

    “We are humbled to receive such an honor. Our team has worked extremely hard over the last eleven months and this is the ultimate recognition of our efforts,” says David Howard, President of Neighborhood Dining Group.

    Opened in November 2010, HUSK epitomizes Southern Hospitality through its commitments to Southern foodways and a relaxed dining experience. The farm-to-table restaurant is in housed in a beautifully restored pre-Civil War mansion located in the heart of historic Charleston. The second story piazza, overlooking Queen Street, is one of the Peninsula City’s most popular al fresco dining spots. The restaurant’s entryway is site of a 10-foot tall blackboard listing every ingredient and its strictly southern supplier (all ingredients used at HUSK must originate south of the Mason Dixon Line)—a locavore philosophy Brock embodies, literally. Easily identifiable by his oft-worn “Make Cornbread Not War” baseball cap and vivid garden patch tattoo that covers his left arm, the 33-year old chef is shaping modern, southern cuisine by revisiting traditional cooking methods and personally propagating heirloom seeds on the brink of extinction at his 1.5-acre plot at Thornhill Farms located in picturesque McClellanville, a fishing hamlet outside of Charleston. HUSK’s menus are refreshed daily but feature creative riffs on classic southern foods and antebellum recipes interpreted with proteins indigenous to the region and seasonal local produce.

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    Hours

    LUNCH: mon-sat
    11:30am-2:30pm
    BRUNCH: sun 10am-2:30pm
    DINNER: sun-thu 5:30-10
    DINNER: fri & sat 5:30-11
    BAR: 4-close, daily

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    843.577.2500
    76 Queen St.
    Charleston, SC 29401
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