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

CHEF/PARTNER

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, January 16th, 2018 }

Carolina Heritage Pork, Carolina Gold Rice, Sea Island Red Peas, Hominy, Collards, Country Ham Broth   $34                                                                                                               

Wood Fired VA Salts Oysters, Lowcountry Oyster Stew, Benton’s Bacon, Benne, Celery, Lemon     $18

Smoked Sunburst Farms Trout, Everything Bagel Spiced Benne Wafer, Baby Red Romaine, Black Cherry Tomatoes, Crème Fraîche, Dill  $15

TN Strip Steak*, Fingerling Potatoes, Preserved Tomato, Spinach, Mepkin Abbey Shiitake, Vidalia, Manchego   $34

Anson Mills Farro, Smoky Tomato, HUSK Olives, Grilled Romaine, Ricotta

Embered Carrots, Fennel, Radish Salad, Feta, Herbs

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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: 3-close, daily

Contact

843.577.2500
76 Queen St.
Charleston, SC 29401
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