Charming Charleston – One Fabulous Dinner at Husk

It’s been a long time since an American focused fancy restaurant has really wowed me. Maybe that’s because I generally prefer the assertive tastes and spices of Southeast Asian cuisine. Maybe it’s because if I have a special occasion meal, I want the pomp and circumstance that French restaurants offer. Maybe it’s because I have been known to eat a slow cooker full of meat and cheese dip on Superbowl Sunday.

Whatever the reason, I just don’t usually get fine dining American restaurants.

But then, I don’t usually get to eat at Husk.

Sean Brock’s restaurants have earned him cookbook deals, James Beard Awards, and the respect of the entire country – it’s easy to see why. Husk prides itself on being an entirely Southern restaurant. As in, everything that you eat has originated in the South and will be prepared in traditional Southern ways, with a few fusion and high end touches thrown in for good measure.

20141115_203652 The board that shows where the products come from each day. Pork, beef, fish, kale, sesame seeds…every damn thing comes from the South. It takes locavorism to a whole new level.
20141115_211738 Though this restaurant is widely regarded as one of Charleston’s best, but it isn’t at all stuffy. You want to wear a collared shirt or a cocktail dress, but you are greeted warmly and practically expected to pick up chicken bones with your fingers to be sure to get every succulent morsel. This place is perfect for a night out with real foodie friends.  20141115_214302 Benne seed rolls and pork butter

Sesame seeds are widely used in Charleston’s cuisine and are called benne seeds, from the African word for sesame seeds. The rolls are warm and fluffy – a little sweet and cottony for my tastes, but he butter absolves these of any evils. Pork butter. Sweet, savory, and a little salty. It compliments the slight nuttiness of the seed-topped bread and as it melts in yellow rivulets onto the rolls, it brings bread to a new level. Great way to start the night.

20141115_214753 Kentuckyaki Pig’s Ear Lettuce Wraps, Napa Cabbage and Shiitake “Slaw” with Toasted Peanuts, Cucumber-Lime Dressing

The best pig’s ears I have ever had – and I love pig ears. These were highly recommended by our gregarious server, and he was dead on. These put bacon to SHAME – they are so crispy, so crunchy, but not too hard or stiff to easily bite. They are infused with barnyard, porky flavor that is intense and complex – to me, it tastes almost like boar in its flavor. Not gamy, just deep. They are tossed in a sweet and salty Asian bbq style sauce. The ears are topped with a crunchy, tart slaw and wrapped in sweet butter lettuce leaves. This is an excellent balance of flavors and textures, using an ingredient that we don’t see too much up here in NYC. It’s also the restaurant’s philosophy in a single bite. Local ingredients, traditional techniques, fusion and high end flavors. Fantastic. I almost ordered another one of these for dessert.  20141115_214806 Wood Fired Clams, Sweet Corn “Chowder,” Hot Sauce with Herbed Chicken Fat, Mustard Greens and Crispy Chicken Skins

Finally, Jewish comfort food and Southern comfort food united in all of their savory glories. This is talk stoppingly delicious. Corn chowder is sweet and rich, but not at all greasy – it’s just rich with the corn milk and probably some butter. The clams are juicy and soft, offering some briny, salty flavor to the earthy soup. The chicken skins are…unreal. Almost like fried clams themselves, with a feather-light textures and crispy, potato-chip crunchiness. And get a load of that beautiful wooden serving bowl!
20141115_221719 Amberjack from Mark Marhefka, Roasted Cauliflower and Butternut Squash, Tuscan Lacinato Kale, Brown Butter

Amberjack is one of my favorite fish and I was incredibly pleased with this preparation. I liken this fish to a slightly firmer Chilean sea basS (Which I haven’T had in years, since it’s in danger of becoming extinct). It’s mild, soft, and extremely delicious. The brown butter is so..buttery. Nutty, rich, sweet. It really anchors the fish and is perfect with the tender kale. The squash is a little underdone, but the cauliflower is crispy, brown, and addictive.  20141115_224715 Espresso and Doughnuts

Espresso cake and doughnut ice cream. Super caffeinated and super sweet. I especially love the extra smooth ice cream with crumbles of doughnuts beneath.

Husk is a must visit when in Charleston. It’s so wonderful that it’s almost worth a trip just to eat there. I never really GOT Southern food before  I visited Charleston. This meal was delicious, the portions are great, and the prices are beyond fair. I can’t wait to go back for more pig ears.

I’ll see ya soon, Charleston.

Comments

  1. I want to eat everything that you mentioned but it’ll be out of season by the time I get there