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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.
SEAN BROCK
EXECUTIVE CHEF
Sean Brock brings this evolving vision of a new Southern cuisine from his successful kitchen at McCrady’s. As one of Charleston’s most decorated culinarians, he has twice cooked for the James Beard Foundation, was the winner of the “Next Great Chef” episode of the “Food Network Challenge,” and will be appearing on “Iron Chef America” in the fall of 2010.
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:
{ DINNER May 18th, 2013 }
Roe Shrimp from Cherry Point, Cucumber, Radish and Snow Pea Salad, Preserved Ginger, Citrus, Spiced Peanuts $15
Chilled English Pea Soup with NC Blue Crab, Shaved Fennel and Sweet Pea Salad, Lemon Yogurt, TX Olive Oil $13
Keegan-Filion Chicken with Carolina Gold Rice “Risotto”, Smoky Tomatoes and English Pea Pesto $27
