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

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. 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. 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. 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

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

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


          1 Reply
          1. re: crackers

            lizzie did a great review:

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

            1. 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

                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

                  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

                    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

                      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

                        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

                          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

                          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. 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

                      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

                        That's true.


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

                        1. re: mikeh

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