The first of the Husk installations.

Meta picture of Angel taking a picture in front of Husk
Jesse: Best pork ribs I’ve ever had. They cold smoked them before finished them in their wood-fired oven and drizzled them in a soy, citrus sauce. If you’re in Charleston, I’d suggest coming to Husk just for the ribs. It’s not often I experience a dish like pork ribs–which has been done a million times, in a million different ways–and feel like I’m eating something that takes the dish to a new level.

Julian: Best ribs I’ve ever had too.  I only wish they were an entree rather than an app.  We also had pork ear nachos, which were great.  It’s hard to beat pork in the South.  Especially when it’s from a place like Husk, which sources such good products and takes such care in preparing them.

Jesse: At this Husk, I was expecting the service to seem more practiced, and the servers be more comfortable than Nashville, but I was little disappointed. Our server, although extremely polite, and decently knowledgeable, seemed a bit nervous and awkard. Maybe I’m being a bit nitpicky, and he could have just been new, but there was also our bus/runner that walked with a little swagger I didn’t understand. He also had a habit of mumbling responses to us as he walked away. For the price point at Husk–which does seem like it’s pushing a little too close to McCrady’s (their high-end restaurant)–I’d think the service would be a little more professional.

Julian: Husk is sort of in the middle zone between a fine dining and casual restaurant.  The dining room is beautiful and elegant…throw some table cloths down, dim the lighting, and gussy up the servers and all of a sudden you have a 5 star dining room.  But the servers and cooks aren’t trained at that level.  Honestly, I think they should offer their burger (which they only serve at their bar and for which they are famous), and embrace a more casual atmosphere in general.  Leave the avant garde and highly technical dishes and preparations to McCrady’s.

Jesse: Agreed. I think we’re sounding a bit negative about this Husk, but it still was a very enjoyable meal. They’re obviously doing great business, but I’d like to feel like they have a more solidified, and distinct identity from McCrady’s. Oh, last thing, the somm had an awesome mustache.

Ribs!

Pork Ear Nachos!