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. 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.

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SEAN BROCK

EXECUTIVE CHEF

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression...

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TODAY'S MENU

Our menu changes daily and is driven by the market. See what's cooking fresh today. Here are a few of today's offerings:

{ SUPPER December 18th, 2014 }

Mepkin Abbey Mushroom Broth with Black Garlic Agnolotti, Hakurei Turnips, Roasted Shiitakes, Sweet Onions, Poached Egg $12
Slow Cooked TN Pork Ribs, House Made Bourbon-Apple BBQ with Candied Anson Mill’s Benne $14
Cornmeal Dusted Catfish, Grilled Snap Beans with Black Eye Peas and Braised Bean “Sofrito,” Crispy Collards, Confit Tomato $29
Blue Ridge Bison Short Ribs, Stuffed “Dumplins,” SC Bok Choy with Sunchoke and Hakurei Turnips, Mustard Onions $34

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HOME | ABOUT | OUR FOOD | GIFT CARDS | RESERVATIONS | PRESS | CONTACT

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

Contact

843.577.2500
76 Queen St.
Charleston, SC 29401
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