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  • Archives: press

    Get Packing! Head to Charleston, the Hot Food City Right Now

    June 28, 2013 | E! Online

    “Sorry, but we’re fully committed for tonight.” Maybe you’ve heard that vaguely patronizing gem when trying to book a top table at a hot restaurant in NYC or L.A. But there’s a new U.S. city that will have you humbly vying for a seat on a Saturday night: Charleston, South Carolina.
    That’s right, Charleston’s buzzy food scene is only heating up, grabbing major media attention and praise from locals and meal-minded tourists alike.

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    CHARLESTON Last weekend, I was living a dream I didn’t want to wake up from.

    June 27, 2013 | Two Girls Two Cities

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    The Grub Crawl Playlist from Sean Brock’s Husk

    June 26, 2013 | Bon Appetit

    This past weekend, a lucky bunch of diners got to go on Bon Appetit’s Charleston, SC, Grub Crawl and try out some of the best food and drinks that the home of the New Southern cuisine has to offer. There’s a lot going on in the city (like a chefs-only motorcycle crew, and all this awesome food), but it wouldn’t be a food event in ChuckTown without a stop at the new Mecca of southern food: Sean Brock’s Husk.

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    Taste of travel: Channeling my inner Southern Belle

    June 25, 2013 | Wicked Local

    Charleston has been on my radar since last fall when, for the second consecutive year in a row, Conde Nast Traveler Reader’s Choice Awards voted Charleston the “Top City in the United States.”

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    20 Most Important Restaurants in America

    June 25, 2013 | Huffington Post

    No, we’re not talking the fanciest, trendiest, or even the ones with the most stars. These are the places that define how we eat out. They’re the fearless spots the drive chefs to innovate, restauranteurs to imitate, and the rest of us to line up. In short, these are the restaurants that matter–right now.

    “The secret to delicious food is good dirt and plant varieties.” That’s chef Sean Brock’s mantra, and at Husk, the proof is in the (heirloom corn) pudding. Brock is also an evangelist for the Southern pantry. Everything he serves in this elegant 19th-century mansion comes from below the Mason-Dixon line, including many rare fruits and vegetables he cultivates himself.

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    Shrimp, Grits, and So Much More: The BA Grub Crawl in Charleston, SC

    June 24, 2013 | Bon Appetit

    We now officially have three 2013 Grub Crawls under our belts: New York, Chicago, and, as of this past weekend, Charleston. (And we mean under our belts quite literally–these are weekend-long marathons of eating and drinking.) Chuck Town gave us Hominy Grill, meaning shrimp and grits, the Gin Joint, meaning Tiki cocktails, and Husk, meaning, of course, that famous $12 burger. And oh, was there bluegrass! Click through the slideshow above to see our photos from the event, and check back throughout the week for recipes, restaurant playlists, and more.

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    Charleston leaves a scrumptious taste

    June 22, 2013 | Andalusia Star News

    We have just returned from our annual trip to Charleston, S.C., for the Spoleto festival. I do look forward to this every year. Charleston is just a wonderful Southern city with lots of great architecture and lots of good food and a bit more refined than New Orleans. The food scene there has really improved since 30 years ago when we started going to Spoleto and the only good restaurant was Henry’s. Alas, Henry’s is long gone!…

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    The 40 Best Burgers in America Slideshow

    June 19, 2013 | The Daily Meal

    So what’s the secret to the burger at Husk, Sean Brock’s Charleston landmark? Bacon. Ground right into the patty. Brock’s been on a personal quest to perfect the burger, and after eating his cheeseburger you’ll most likely agree that he’s achieved his goal. Housemade buns are steamed, sliced, toasted, and smeared with butter and beef fat. The two patties are a blend of chuck and hickory-smoked Benton’s bacon, seared on a ripping-hot nonstick griddle and scraped off to retain a ridiculous crust. The toppings? Three slices of American cheese, shaved white onions in between the patties, bread-and-butter pickles, a “special sauce” that closely resembles the one at In-N-Out, and lettuce and tomato only when they’re in season. Sean Brock: in relentless pursuit of burger perfection. You: lucky.

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    OZERSKY’S RULES FOR DINING OUT

    June 7, 2013 | Esquire

    Having read Michael Pollan’s unquestionably well-intentioned, but also totally stupid Restaurant Rules, I had some sport at their expense — and who can blame me? But at least it can be said of Pollan that he tried. So it’s on me to do the same. And so I have. Here are Ozersky’s Restaurant Rules.

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    Ask Eat Like a Man: Lardcore is Here to Stay Read more: Best Lardcore Restaurants – Cooking Advice from Josh Ozersky

    http://www.esquire.com/blogs/food-for-men/lardcore-restaurant-advice-15553212 | Esquire

    Josh Ozersky is a James Beard Award-winning food writer, B-list food personality, and noted polymath and deviant. The founder of Meatopia, he will answer all your questions on meat, food, food writing, relationships, restaurants, or cooking. He is also available for private tutorials.

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    Charleston Photo: Rooftops of Charleston…

    http://barbarastroud.wordpress.com/tag/husk-restaurant/ | Barbara Stroud Blog

    A moody photo, don’t you think? I took this photo almost a year ago with my phone, not the greatest, but it shows the Charleston, SC rooftops quite nicely. It looks like a Jennifer Smith Rogers painting! This was taken from the parking garage near Husk Restaurant

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