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 September 16th, 2014 }

Slow Smoked TN Pork Ribs with Hot Bourbon Honey Glaze, NC Honey Crisp Apples $14
Wood Fired Clams, Carolina Porter Beer Broth, Embered Shiitakes, Wilted Arugula with Roasted Garlic Crostini $14
TN Flat Iron*, Roasted Oyster Mushrooms with Potatoes and Baby Carrots, Braised Brisket, Natural Jus $30
Atlantic Grouper, Red Pepper Glazed Butter Peas with Torn Basil, Marinated Heirloom Tomatoes, Goat’s Milk Feta $

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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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