Charleston, SC Edition: Husk

By Candace Nelson - 10:00 AM

HuskHusk is one of those dream restaurants for me.

I've been to the location in Nashville, and it was fabulous. I have a food crush on these folks, who have been pioneering southern and Appalachian food for some time now.

HuskSo when I knew I was heading to Charleston, Husk was one of the first stops on my schedule. I made reservations for one and sat down to look over the menu.


"Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food. Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.

Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen. Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.

At Husk, there are some rules about what can go on the plate. If it doesn’t come from the South, it’s not coming through the door. The resulting cuisine is not about rediscovering Southern cooking but exploring the reality of Southern food. This modern approach from Chef Grimes results in playful dishes such as Carolina Gold Crab Rice, Benton’s Bacon, Tomato Jam and Crab Roe, to new classics such as South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil, Kentuckyaki Glazed Pig’s Ear Lettuce Wraps with Sweet Vinegar Cucumber and Red Onion and Southern Fried Chicken Skins with Pimento Cheese “Ranch” and Scallions.

Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and late afternoon breeze on the piazza. It is a neighborhood gathering place for friends, a destination dining spot for travelers and has a little bite of the South for everyone to savor on their homeward journey."

HuskSomething I rarely order is catfish. I just remember catching it from the Ohio River, and it was never something we ate.

HuskBut this caught my eye: "Cornmeal Dusted Catfish, Carolina Gold Rice Purloo, Brassica Greens, Preserved Tomato, Shrimp Bisque."

HuskFirst, some housemade rolls.

HuskCarolina Gold Rice is a regional specialty, and it did not disappoint - and neither did this catfish.

Husk Menu, Reviews, Photos, Location and Info - Zomato

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