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RECENT COVERAGE

Against the Grain

Feb/March 2016 | Garden and Gun

 At Husk, in Charleston, a centuries-old libation called the Light Dragoon’s Punch is one of the most popular drinks on the menu. According to Rod Weaver, the head bartender, it originated in a dusty old tome from 1783 at the Preservation Society of Charleston.

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7 Punches That Will Light Up Your Holiday Party

December 2015 | Wine Enthusiast

“This drink was inspired by my walks through winter markets of Europe, and fond memories of Grandma’s apple cobbler”, says Weaver, head bartender at arguably Charleston’s buzziest restaurant.

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The 18 best burgers in America

November 5, 2015 | Time Out National

Ultra-seasonal menus at Husk, Sean Brock’s award-winning ode to Southern cuisine, change frequently, but his elevated take on the classic cheeseburger is a fixture on the proudly seasonal menus.

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Golden Spoon Awards

August | In Good Taste

Husk was named an Editor’s Choice restaurant in Mount Pleasant magazine’s Golden Spoon Awards

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The South’s Best Restaurants 2015

September | Southern Living

This year, we asked our favorite chefs where they’re eating, and the short answer is everywhere. With the help of the men and women behind kitchens such as The Grey, Cakes & Ale, and Cochon, we’ve managed to narrow the list down to thirty eateries that everyone needs to try stat. Be sure to follow@Southern_Living on Twitter for […]

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Esquire’s 2015 Best Bars

June/July | Esquire

It’s our tenth-edition year, adding to our ever-groiving list of the best places to drink in ,\merica-places that are singular, harmonious, radiant. Perfect, in other \,Vords. As ah,vays, \\·e’re guided by David Woodrich, Esquire’s longtime designated drinker. This year, a focus on cities \Ve’ve underserved lately-and one \ve’ve overlooked almost entirely.

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America’s 75 Best Fried Chicken Spots

June 24, 2015 | The Daily Meal

Fried chicken is much loved in America, yes, but many cultures around the world fry chicken with great success. The best part about fried chicken in America is that these countless international styles of fried chicken, be they Korean or Serbian or anything else, are embraced, and restaurants that serve them have earned their spots […]

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On the Trail of Charleston’s Best Shrimp and Grits

June 4, 2015 | The Wall Street Journal

Fresh shrimp served on a bed of simmered milled corn is a South Carolina classic, but nobody dishes them up better than this historic coastal town. Here are the five best versions

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