Two years ago I visited Charleston and had the best meal of my life. I’m not exaggerating. At Husk Charleston everything was perfect, the food, the setting, the service, and the company of my fellow diners.
So when I found out Chef Sean Brock would be bringing Husk to Nashville, I thought life just couldn’t get any better. But it did–when we had dinner at Husk.
At Husk, be prepared to settle in for a culinary tale of Southern cuisine. As Chef Brock said himself, “If it doesn’t come from the South, it’s not coming through the door”. And he means it. Even the dishes were created locally. With a menu that changes daily, you’re sure to get only the best, freshest of ingredients prepared by geniuses in the kitchen. Last week we enjoyed the Pokeweed Fritters with Pimento Cheese, I had the Catfish with Asparagus, Farro, and Tomato Cornmeal Gravy, and for dessert the Peach Hand Pie with Peach Ice Cream and the Soft-serve Vanilla Ice Cream with Strawberry Rhubarb Compote. It’s amazing, I never manage to snap a picture of dessert before it’s gone!
I admit I had high hopes and expectations for Husk since my experience in Charleston was so spot on, but the Nashville experience was just as perfect. Now to only try Husk for brunch!