As Charleston’s newest James Beard award-winning restaurant, Husk uses only locally-sourced ingredients, meaning their menu changes daily depending on what is available. I love that concept– it suits my “what can we make out of what we have” approach to cooking and creates a necessity for creativity in the kitchen. We felt very southern drinking sweet tea on the porch and loved every bite of what we ordered. A must if you’re in town!
chilled strawberry soup with crab, mint and nasturtium
wagyu sirlion with confit potatoes, broccoli raab, buttered spring onions/ marrow jus
cornmeal dusted catfish with butter braised cabbage, butter peas and smoky tomato