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RECENT COVERAGE

Husk gets cocktails under control with bottled libations

August 30th, 2017 | The Post and Courier

From cask to barrel, batch to bottle, the history of cocktails leads to convenience, consistency and speed of service. A bottled cocktail allows for precise measurement, controlled dilution, reduced errors and an improved guest experience.

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Top Southern Bourbon Bars

September 15, 2017 | Garden and Gun

September in the South means hearing the sounds of marching-band practice drifting on the afternoon wind and getting ready to switch from craving peach cobbler to craving sweet potato pie. It also means bourbon. By law: A 2007 Senate resolution (sponsored by a Kentucky Senator, naturally) officially declared September to be National Bourbon Heritage Month.

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BAZAAR’S GUIDE TO CHARLESTON, SOUTH CAROLINA

May 18th, 2017 | Bazaar

Founded by English settlers in 1670, the Holy City – as it is known due to its founding principles of religious freedom – grew from a colonial seaport to a wealthy urban centre by the mid-18th century, but Charleston as a serious restaurant destination is a fairly recent phenomenon. Key to that reputation is Husk, […]

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The South’s Best Restaurants 2017

March 2017 | Southern Living

At first glance, our best restaurants list might lead you to believe that the Southern Living audience prefers the classics. True, Southerners aren’t as quick to forget their favorites like some cities where the revolving door of new and old spins faster. We feel a loyalty to the places, newcomers, and old standards, that continue […]

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Garden & Gun’s Fried Chicken Bucket List

March 16, 2017 | Garden and Gun

Southerners eat fried chicken for breakfast, lunch, and dinner, which is why so many of us are self-professed experts. For this list, though, we turned to real professionals—seventy-some people who truly know fried chicken, from chefs with their own famous recipes to seasoned food and travel writers and G&G contributors.

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Here Are Food Republic’s Best Restaurant Meals Of 2016

December 27th, 2016 | Food Republic

The Internet is in the midst of year-end list madness. Allow us to prolong the season one more week for Food Republic editors to weigh in on all things food and drink from 2016. Here are our staff’s choices for their very best restaurant meals of the year, and rest assured that narrowing down the lists was no easy task.

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BARTENDERS NAME THE 7 MOST UNDERRATED WHISKEYS

October 11, 2016 | Thrillist

There’s a tendency for drinkers to stick with a go-to whiskey, which is great and all, but also means you’re missing out on a whole world of great brown liquor. In the interest of diversifying your palate, we reached out to bartenders from the country’s best whiskey bars and asked them what they thought we should be drinking more of that we aren’t already.

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Taking the Thanksgiving gravy train to Charleston

October 4, 2016 | Post and Courier

Husk typically takes a broad view of Thanksgiving. Its 2015 holiday menu featured wreckfish with roasted squash and heirloom cauliflower, for example. But you shouldn’t have any trouble fulfilling your regional ingredient quota there. Last year’s supper was studded with Benton’s bacon, field peas, cornbread dressing, benne seeds and Charleston Gold rice.

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