Husk
Joggin Juice – Apple and Grape Juice, Rice Wine Vinegar, Apple Cider Vinegar, Peach Vinegar
Cheerwine Soda
Assorted Bourbon Based Cocktails
Buttermilk Rolls with Benne Seeds, Smoked Bourbon Sea Salt, Honey Butter
Spicy Pig Ear Wraps with Butterbean Hummus, Marinated Tomatoes, Husk Ricotta
Cornbread Skillet with Benton’s Bacon
Hand Cut Pasta with NC Blue Crab, Courgettes, Roasted Fennel, Confit Tomato, Pickled Garlic, Husk Manchego
Slow Cooked Pig Tails with KY Soy-Sweet Pepper Glaze, Spiced Peanut, Cilantro, Compressed Cucumber
Sorghum Glazed Pork Belly, Buttered Sea Island Red Peas, Sweet Corn Cream, Crispy Leeks, Benne
Wood Fired NC Flounder, Carolina Gold Rice, Grilled Courgettes, Roasted Corn, Shiitake, Maitre D’ Butter
TX Wagyu, Crispy Confit Potatoes, Spring Onions, Pickled Mepkin Abbey Oyster Mushrooms, KY Worchestershire
Tanglewood Farms Pheasant with Wood Fired Peaches, Eggplant, Golden Beet Pickled Peach Relish
Ambrose Farms Rainbow Carrots with Ember Roasted Fennel
Baked Geechie Boy Grits with SC Mushrooms and Sweetwater Valley Cheddar
Blueberry Boy Bait – Ambrose Farms Blueberries, Lime Ice Cream, Smoked Pecan Crumble, Sorghum
Lemon Blackberry Trifle – Lemon Curd, Pound Cake, Blackberries, Whipped Cream
Plum Upside-Down cake – HUSK Crème Fraiche, Honeycomb, Lavender
South Carolina Peach Cobbler – White Chocolate Ice Cream, Rye Bourbon Butterscotch
Praline Semifreddo – SC Figs, Port Reduction, Salted Pecans
Americano
Garnering a seemingly unimaginable amount of praise since opening its doors in 2011 Sean Brock’s Husk was the obvious choice for family dinner the night after my stellar visit to McCrady’s and featuring the chef’s same dedication to high quality sourcing but a slightly more casual approach to exploring the cuisine of the Low Country it would be hard to imagine any finer execution of a chef’s vision. Located in a restored 1890s Victorian on Queen Street and spanning two floors with a young, energetic staff fully invested in the Chef’s principles a meal at Husk traditionally begins with a brief script regarding the fact that everything on the menu is from the south and after presenting an extensive bourbon and cocktails list the decisions become difficult as nearly everything on the menu seems both familiar and intriguing at the same time; some decisions like the famous Pig Ear Wraps, Cornbread, and Pig Tails obvious choices while other items that one may typically overlook, such as a simply grilled fish, become ever more interesting due to their accoutrements. Selecting widely and covering five appetizers, three mains, two side dishes, and every one of the night’s desserts plus cocktails both boozy and virgin it really came as no surprise that much of what we ordered was at once rustic yet refined given the combination of old world recipes and modern techniques and while certainly not as innovative as the cuisine at McCrady’s the food at Husk proved every bit as delicious – the desserts even more so with both the cobbler and the semifreddo amongst the best renditions I’ve ever tasted and the upsidedown cake something like sticky toffee pudding with a Southern spin, and all the better for it.
