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 Husk’s Founding Chef, Sean 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 by Executive Chef Travis Grimes, 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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TODAY'S MENU

Our menu frequently changes with what the region’s producers provide daily. See what’s cooking fresh today. Here are a few of today’s offerings.

{ SUPPER December 13th, 2018 }

General Tso’s Octopus, Pan Fried Farro, Grilled Broccoli, Sweet-n-Sour “XO,” Spiced Peanut, Crab Roe $15
Kentuckyaki Glazed Pig’s Ear Lettuce Wraps, Sweet Vinegar Marinated Cucumber and Red Onion, Togarashi $12
Black Grouper, Potato-Hominy “Chowder,” Wilted Baby Greens, HUSK Smoked Ham, Sweet Peppers $32
Confit Duck Leg, Sweet Potato, Toasted Pecan, Collard Greens, Golden Raisin, Satsuma Orange $32

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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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