Chef Sean Brock grew up foraging, pickling, and preserving the South’s produce since childhood. His restaurant, Husk, captures that passion for the region and its food in dishes that are familiar (to Southerners, at least) and comforting: country ham with cheddar biscuits and pickles; shrimp and grits, hearth-fired cornbread; oyster stew with celery root. The menu changes constantly, but you get the idea. Every ingredient is grown in the South. And we are totally enamored with the setting: an 1870’s Victorian home.

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