Husk is “a celebration of Southern ingredients.” They opened their first restaurant in Charleston in 2010. It was named best new restaurant in America that year by Bon Appetit. A couple months ago they opened a second one in Nashville. We had the pleasure to eat at both in the span of 3 days. Here’s our take on the Nashville installment. Charleston Husk review coming soon.
Bustling kitchen. Sweet grill.
Jesse: Julian and I walked into Husk with our 35lb traveling backpacks still on (we had come directly from the airport), and were greeted by 3 blonde hostesses- a very southern welcome- as well as two secret service agents sitting in the waiting area poking at their iphones (the governor was dining there that night). Having to store our backpacks, we got to take a trip through one of their 3 prep kitchens, past Sean Brock (head chef, Julian’s hero) working his magic testing a recipe, and into their back office. It was nice to have our first welcome in the South reflect that famous Southern hospitality.
Julian: Seeing Sean Brock in the back prep room was probably my favorite part of the whole experience. Not to say I didn’t like the meal–just that I’m a cooking nerd and like to see big-time chefs actually cooking.
Jesse: Haha, it was a interesting experience –I didn’t know what he looked like, so at first all I saw was a tatted up guy pouring a brine off some mini pickles or something –and Julian, of course, didn’t mention anything until we were far out of earshot of his idol. I think Sean was surprised to see what looked like two backpackers in his kitchen. Anyhow, unfortunately not that much about the food stood out to me this meal–not that it wasn’t good food. The company was great (shout out to Carrie and Tom Weir, not to mention Angel and Frankie Martinez who have made this whole expedition possible), and my favorite dish was a dessert, the buttermilk pie with blueberries.
Julian: You and that buttermilk pie! I don’t think a day has passed that you haven’t made some reference to that. But it actually was really good. No frills, just delicious southern pie. Anyway, seeing as Husk Nashville is a few months old, I can imagine the food will only get better. The energy, decor, and ambiance of the restaurant are great. They might want to invest in some anti-perspirant for their servers though.
All in all, I think we learned a lot from eating at Husk. It is more along the lines of what we want to do than many of the other restaurants we’ll be visiting, in terms of price point and level of formality, and it will be interesting to see how they progress in the coming months.
Catfish with peas and carrots
The Buttermilk Pie