Husk – Savannah is the first outpost of Sean Brock’s original in Charleston. There with McCrady’s he became a leader in preserving and promoting southern heirloom ingredients. Carolina gold rice is one example of his favorites and after my first taste, I understand why. Growing up in a farm family Sean learned to value local food and it shows in his menus. Did I mention he is a James Beard Award winner?
Though he left for Nashville in 2019 his values are upheld by local ownership. The restaurant is located in the heart of historic Savannah and is a gorgeous setting for a fine meal.
I would describe the cuisine as Modern Southern, focusing on and highlighting local meats, fish, fowl and vegetables. We enjoyed a little of each between the two of us and would eagerly return again.
A Dinner at Husk – Savannah
The bar offered many classic cocktails and several craft cocktails like this, called Birds of a Feather.
An oyster medley with a Crystal Coast North Carolina fat belly, Indian River Florida Treasure Coast, and Bluffton South Carolina May River. They were all briny and fresh with house made vinegar cocktail sauce with peanut horseradish.
Snapper crudo, fermented pepper, ramps, fresno chili, pomegranate molasses and peppercorn!
Beef coulette with new potatoes, ancil’s mushrooms, beef fat espuma and green peppercorn.
Smoked cobia, Carolina gold rice, summer squash, nasturtium and basil. Wow.
Charleston conch peas with green garlic and bok choy.
Pearson peach tart with sunflower, peach caramel and cinnamon basil ice cream.