Centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group, transforms the essence of Southern food. Led by Brock and Executive Chef Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston.

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Bentons’s Country Hams

Hams and Bacon-dry curing process.  Slow cured using salt, brown sugar and sodium nitrate. Typically aged 9-10 months.

Business started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country ham.  Allan Benton took over the business in 1973.

Hams are available either un-smoked or hickory and applewood smoked.

Uses certified organic Berkshire hogs from small farmers that are raised on pastures.

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Our menu changes daily and is driven by the market. See what’s cooking fresh today:

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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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