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.

Learn more »

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...

Full Bio »

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.

{ Brunch, February 25th, 2018 }

Fili-West Farm Egg Omelet, Heritage Pork Belly, Collard Greens, Caramelized Onions and Peppers, Buttermilk Cheddar   $15

Griddled Sweet Corn Muffin, Whipped House Ricotta, Pecan Molasses   $10

Smoked NC Catfish Lettuce Wraps, Spring Onion, Garden Radish, Mustard Frills, Dill   $12

Smoked HUSK Sausage, Edisto Grits, TN Cheddar, Braised Collard Greens, Roasted Peppers, Poached Farm Egg   $17

Two Fili-West Farm Eggs, Cooked Your Way     $6

Baked Geechie Boy Mill Grits, TN Cheddar     $8

Full Menu »

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
map it | email