Nashville, TN Edition: Husk

By Candace Nelson - 10:00 AM

Have you ever been to a restaurant that changes its menu every day? What about twice a day?


HuskHusk is one of those places I dream about. A beautiful, elegant building with brilliant lighting, exquisite decoration, and forward-thinking dishes all with the culinary vision of a genius.

HuskHusk Nashville is actually the second location of Sean Brock's restaurant - the first being in Charleston, South Carolina. In 2010, Brock won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef. Bon Appétit Magazine named Husk (Charleston) the “Best New Restaurant in America” in 2011. He's kind of a big deal.

The restaurant is beautiful with lots of lighting, a walk to the table takes us through the kitchen, and an upscale comfort minus the snootiness permeates the dining space. "The design of the Husk’s interior spaces enhances the building’s roots while demonstrating a sense of Southern style, modernity, energy, and cosmopolitan flair," according to its website.

HuskOnce we were seated downstairs, we took a look over today's dinner menu. Yes, the menu changes from lunch to dinner that day. THAT's how fresh and seasonal they are. The menu is ingredient driven with a focus on heirloom products that emphasize Southern food.

HuskOur first bite came in the form of buttermilk rolls with sesame seeds, smoked bourbon sea salt and the most silky honey butter you've ever laid eyes on. Gahhh so good.

HuskFirst up was shrimp and grits for me. What appeared was this plate of foam with a black nugget in the middle. Shrimp foam and a confit egg took this classic Southern dish to the next level. Perfect variance of textures and flavors and this smokey deliciousness was just beyond.

HuskMy main dish was the Pit Roasted Springer Mountain Chicken, Jimmy Red Corn, Morels and Spring Greens. It was hard for me to pass up morels. And, while the chicken was chicken, that little assembly of gnocchi and greens and sweet and sour and crunch and creamy was the bomb.com. Like, in the top 5 things I've ever eaten in my entire life. I wish I knew all that was in it, but it hit every single texture and flavor in a combined harmony that just was perfection.

With a meal this good, how could I not get dessert?

HuskSo, I had never heard of a Pavolva before, so I went for it. Blueberry ice cream, lemon sable and thai long peppercorn combined to form this beautiful dollop of meringue, but inside:

HuskJust wow. It's beautiful, for one, and for two, it was sweet, but not overly sweet, and super refreshing. Ah, just, yes.

HuskAnd, when Brittany got up to use the restroom at one point, the server came over to her chair and folded her napkin and placed it back on the table. How lovely. AND, a manager came by to ask us how we were. When I mentioned I was visiting, and my friend was new to town, he personally gave us some recommendations for where to go. That is going above and beyond.

HuskService was great, the atmosphere was great, the food was phenomenal, we didn't even get a chance to try the drinks. But all that does come at a price. But, I would do it again and again. Absolutely amazing, and if you ever get the opportunity, GO.

Grade: A
Husk Menu, Reviews, Photos, Location and Info - Zomato

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