Coastal South Carolina USA


Husk Restaurant to Open for Dinner on November 8, 2010


Beginning on Monday, November 8th, Husk – the South’s newest dining destination – will be open to the public for dinner service! Brunch service will begin on November 14th, and the restaurant will be serving lunch starting on the 22nd. In addition to these dates, the restaurant will also be serving a Thanksgiving feast on the 25th from 11 am to 8 pm.
Spearheaded by Executive Chef Sean Brock, Husk will be a refined interpretation of ingredients sourced only from the South – in the words of Chef Brock, “If it ain’t Southern, it ain’t walkin’ in the door.” Leading the restaurant’s day-to-day operations will be Chef de Cuisine, Travis Grimes. A native of Charleston, Chef Grimes has worked at McCrady’s since 2003, helping to elevate the restaurant to one of the most-watched establishments in the country. Chef Grimes will be running the Husk kitchen and overseeing the menu, working closely with Chef Brock to ensure the menu’s authenticity and commitment to traditional Southern techniques is upheld.
Husk’s use of ingredients from Southern farmers, artisans, and fisherman – including Thornhill Farm, a 100-acre parcel of land operated by Farmer Maria Baldwin that will provide fresh produce to the kitchen – means that the menu will consist of what is fresh and available that day, or even the hour. Drawing inspiration from 19th-century cookbooks, the menu will be an interpretation of Southern classics such as Deviled Eggs with Pickled Okra and Trout Roe; Sassafras Glazed Pork Ribs with Pickled Peaches and Reverend Taylor Butter Beans; and South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.
The restaurant’s bar, located in a freestanding building next to the restaurant, recalls a bygone era of Charleston’s nightlife. Beverage Director Clint Sloan will offer an extensive menu of classic and creative cocktails, honoring Southern spirits and the historic mixology of the region. Following the same philosophy as the rest of the menu, the beverage program will feature over 50 different varieties of bourbon and will also have a heavy focus on artisanal microbrews and housemade ingredients such as bitters and mixers.
Husk will offer dinner seven days a week and lunch will be offered six days a week, with brunch on Sundays. For more information, please visit or follow the restaurant on Facebook at and Twitter at

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