Charleston SC 29401
The first of two restaurants on this list from chef Sean Brock (the second is McCrady’s at number 69), Husk is known for its focus on regional Southern ingredients. The menu, which changes daily, is full of elevated down-home dishes, such as Southern-fried chicken skins, pan-fried bologna with house-made mustard and pickles, and Heritage pork with pit-cooked smoky beans, heirloom kale, and pot likker broth. The only thing more charming than the fact that much of their produce comes from a garden out back is that the chefs are known for personally delivering orders to diners. And the good news? A second Husk outpost is in the works in Nashville, Tenn., set to open this spring.
So what’s the secret to the burger at Husk, Sean Brock’s Charleston landmark? Bacon. Ground right into the patty. Brock’s been on a personal quest to perfect the burger, and after eating his cheeseburger you’ll most likely agree that he’s achieved his goal. Housemade buns are steamed, sliced, toasted, and smeared with butter and beef fat. The two patties are a blend of chuck and hickory-smoked Benton’s bacon, seared on a ripping-hot nonstick griddle and scraped off to retain a ridiculous crust. The toppings? Three slices of American cheese, shaved white onions in between the patties, bread-and-butter pickles, a "special sauce" that closely resembles the one at In-N-Out, and lettuce and tomato only when they’re in season. Sean Brock: in relentless pursuit of burger perfection. You: lucky. — Dan Myers
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Excellent every time.
the most delicious meal I've ever had. incredibly cooked seafood. pig tail lettuce wraps: amazing. stuffed clams: delicious.
Fried chicken skins with pimento cheese worth every calorie
Infamously blended with bacon (see a full rundown on what this entails), the burger at Sean Brock's Husk in Charleston is a pilgrimage to be made by any burger fanatic.
Fried chicken skins will tickle your inner fatkid
It's impossible to ignore the place where Sean Brock cooks with his heart. It's all Southern, all the time. [Eater 38 Member]
order the Corn Bread it's a must have if availabe.
From #TLSponChat: “@RosanneVogel: I had a great meal at Husk in August. Best pork chop ever.”
Came here for Dinner at 6pm on a sunday and was told there was a 25 minute wait. After waiting ten minutes and noticing there were only two tables in the dining room that had people at them, we left.
go here first and most often
Start with drinks at the bar - we loved the Debutante Punch. The Bacon Skillet Cornbread is also not to be missed!
Imbibe Magazine recognized Husk for pouring some of the Best Contemporary Cocktails in the South in their March/April 2011 Southern Issue.
Chef Sean Brock will be celebrating great Southern food and traditions at this year's Festival! May 30-June 2, 2013!
Brock isn't reinventing Southern food. As a result, he (and Husk) has become a torchbearer for an honest style of home cooking that many of us never tasted until now.
Try the Buffyaki wings! They are amazing!
The manhattan is a solid drink choice at husk bar
Best bar ever. And Meg is the cutest, most attentive cocktail server ever!
Chef Sean Brock knows that the only thing better than a cheeseburger is a bacon cheeseburger. What sets this $10 version apart is the infused Benton's bacon into the locally sourced grass-fed beef.
The Bar at Husk (brick building next door to the restaurant) has an amazing cocktail menu
Chef Sean Brock, who was named best chef in the Southeast in the 2010 James Beard Awards, raises, butchers and smokes his own hogs.