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Sean Brock's New Restaurant Husk In Charleston, SC.............

Littleman Nov 5, 2010 03:13 PM

Just opened. Wow the menu is outstanding. Lot's of local ingredients.

Husk Restaurant @ 76 Queen Street, Charleston, SC 843 - 577 - 2500.

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  1. 9
    9lives RE: Littleman Nov 5, 2010 03:27 PM

    I'm on McCrady's email list and learned of Husk through that..last week I think.

    Menu looks great and I'm anxious to try next time I'm in Charleston.

    McCrady's Restaurant
    2 Unity Alley, Charleston, SC 29401

    1. Sue in Mt P RE: Littleman Nov 5, 2010 05:18 PM

      I'll get down there soon. We walked by it Saturday and the floors weren't in! They work fast.

      Holly Herrick, the food writer, went to the soft opening and said it was great.

      1. m
        mikeh RE: Littleman Nov 7, 2010 01:05 PM

        I'm envious of all those who can make it for their opening. I haven't been more excited about a restaurant opening in a long time. Might have to fly out from the West Coast to try it pretty soon.

        1 Reply
        1. re: mikeh
          Sue in Mt P RE: mikeh Nov 7, 2010 01:10 PM

          I'll let you know the minute I get home! I may be able to go tomorrow.

        2. crackers RE: Littleman Nov 15, 2010 10:23 AM

          I have a reservation for this Friday evening. Any early recommendations for outstanding dishes - any course?


          1 Reply
          1. re: crackers
            Sue in Mt P RE: crackers Nov 15, 2010 10:51 AM

            lizzie did a great review:

          2. h
            hartofgold RE: Littleman Feb 24, 2011 07:08 AM

            I had their burger with bacon ground into it, and it was awesome. Has anyone heard of any other restaurants that do that?

            1. b
              battster RE: Littleman Feb 25, 2011 01:54 PM

              While it's a great space, I don't think it touches McCrady's. We went for Sunday brunch and the service was horrible. Food was good, but not McCrady's-like.

              McCrady's Restaurant
              2 Unity Alley, Charleston, SC 29401

              7 Replies
              1. re: battster
                Tom from Raleigh RE: battster Feb 25, 2011 05:46 PM

                They're not aiming to be McCrady's. They're trying to do something different.

                McCrady's Restaurant
                2 Unity Alley, Charleston, SC 29401

                1. re: battster
                  danna RE: battster Feb 28, 2011 05:02 AM

                  I was not overly impressed when I went for dinner. Didn't hate it, just a bit disappointed after the hype. You and I seem to be alone in our displeasure ;-)

                  BTW, a friend brought me goodies from Wildflour bakery which was also mentioned in the James Beard nominations. I wasn't impressed w/ that either.

                  1. re: danna
                    lynnlato RE: danna Feb 28, 2011 10:56 AM

                    When did y'all go? It's pretty much known, at least within the industry, to not visit a new restaurant within the first 2-3 months of opening. It takes some time to "work out the kinks" and the only way to do that is to open and "practice" on real customers. What makes a restaurant successful is the balancing act and the fine dance the BOH performs in collaboration with the FOH. But if you visited recently and were still underwhelmed, well then, I guess we can't blame it on it's newness. ;-)

                    I learned of Husk when reading about Brock in the New York Times recently. They had an interesting piece about him. Here's the link: http://www.nytimes.com/2011/02/09/din...

                    1. re: lynnlato
                      danna RE: lynnlato Feb 28, 2011 12:52 PM

                      I'm doubting the james beard people followed that rule since Husk already has a nomination. I went in December. I do think it's worth another try...but from looking at the drool-inducing article you linked, I think I'd rather go to McCrady's.

                      McCrady's Restaurant
                      2 Unity Alley, Charleston, SC 29401

                      1. re: danna
                        mikeh RE: danna Feb 28, 2011 01:28 PM

                        Well, they are two very different restaurants and supply two different experiences. It really doesn't have to be an either/or. Cutting-edge molecular gastronomy versus farm-to-table hyperlocal casual cuisine really serves different moods and motivations.

                        After all, Thomas Keller runs French Laundry, the best restaurant in the country, but in the same California village he operates Ad Hoc, a casual place using traditional recipes of whatever strikes the mood on the particular day. Both are exceptionally good and exceptionally popular, but for different reasons.

                        1. re: mikeh
                          danna RE: mikeh Mar 1, 2011 04:26 AM

                          geez, mike...it's not the first time I've been to a restaurant. I understand all that.

                          Have you actually eaten at Husk?? Honestly, I'm not trying to bash the place. You can read the good and the bad in my very short review here: http://chowhound.chow.com/topics/753578

                          It's just that there's so much talk about the philosophy and intentions behind Husk, and as far as i saw, not as much execution to back it up. I'm totally taking lynnlato's point though, I went only about a month into the opening, I'll give it another shot one of these days. Lynn, thanks for the link.

                        2. re: danna
                          lynnlato RE: danna Feb 28, 2011 03:35 PM

                          Out of curiousity I checked the criteria and apparently anyone can recommend a restaurant for consideration for a particular award (who knew?!). Then, the semi-finalists and finalists are determined by a voting body made up of 308 previous winners, regional panelists and a subcommittee. The criteria used to determine eligibility for the Best New Restaurant category is not only;

                          newly opened w/i the calendar year and is already displaying excellence in food, beverage and service... but also "is likely to make a significant impact in years to come".

                          Interesting stuff. I didn't realize that previous winners made up a significant portion of the voting body. Here's a link to the JB policies and procedures if anyone is interested: http://www.jamesbeard.org/index.php?q...

                          In any case, I'm glad to see a chef committed to local food get a nod. Hopefully, he's got a good flow going now and is turning out great food with good service too.

                  2. j
                    JeremyEG RE: Littleman Mar 10, 2011 09:52 AM

                    I'm driving from Florida back to my home in NYC next month and I believe a meal at Husk might be part of the trip. Do they have a bar? I will likely be eating solo and I'm not sure of their reservation policy. Thanks!

                    3 Replies
                    1. re: JeremyEG
                      mikeh RE: JeremyEG Mar 10, 2011 09:57 AM

                      I recall in a pre-opening vid of Husk that Sean Brock was sitting at an extensive freestanding bar sniffing locally-cured sliced hams, so I'm pretty sure you'll have no problem dining there solo.

                      1. re: mikeh
                        Sue in Mt P RE: mikeh Mar 10, 2011 11:41 AM

                        That's true.


                        It's been crowded though, so why don't you give them a call?

                        1. re: mikeh
                          Melanie Wong RE: mikeh May 26, 2011 12:41 AM

                          Hey, mikeh! Sean Brock is guest-cheffing in Oakland, CA on Saturday.

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