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.

Learn more »

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 October 18th, 2018 }

Roasted Butternut Squash, NC Apple, Golden Raisins, Honey Whipped Chèvre, Toasted Pepitas, Preserved Chilis $13
Southern Fried Chicken Skins, Pimento Cheese “Ranch,” Scallions $12
Mark’s Red Snapper, Potato-Hominy “Chowder,” Baby Spinach, HUSK Guanciale, Pepper Mash $32
Confit Duck Leg, Sweet Potato Pancake, Kilt Gem Lettuces, Toasted Pecan, Asian Pear, Golden Raisin $32

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