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Husk

615-256-6565  •  $$$
ADDRESS: 37 Rutledge St, Nashville, TN 37210

CUISINE: Contemporary, Southern, Brunch, Farm to Table

FEATURES: Full Bar, Handicap Access, Patio Seating, Smoke Free, Vegetarian Friendly

DETAILS
James Beard Award-winning chef, Southern food cheerleader and craft whiskey hoarder Sean Brock makes a triumphant return to Nashville with Husk, a spin-off of his much-lauded Charleston restaurant of the same name. Its late May 2013 opening in the extensively renovated historic Rutledge Hill home just south of downtown, which briefly housed Chadwick's several years ago, has been as eagerly anticipated as any restaurant Nashville has ever experienced. So how's the food? Very good to outstanding, as you'd expect, although hardly revelatory for local palates. Nashville is the South, after all. And local sourcing has become a national obsession since Brock last worked Nashville. Fans of Brock's fare at the Charleston Husk will recognize favorites such as crispy barbecued pig ear wrapped in Bibb lettuce as a starter. This is refined Southern cooking using basic ingredients prepared with care and commitment. Count on the same from the bar, with craft cocktails (the Ole Sorgy is an early standout) and a short but well-chosen list of  beers and wines.  Full bar. Serving lunch Mon-Fri, dinner nightly. Brunch Sat & Sun. "Every good restaurant claims to be about the ingredients; Husk Nashville really is."
Esquire magazine, 2014 Best New Restaurants

"Without exception, our dinner dishes elicited wonder at how simple ingredients could deliver such complex depth, from kale amplified with kale vinaigrette to shrimp and grits dotted with squid poached in shrimp stock and laced with tomato broth and an emerald swirl of laurel oil..." 
— Carrington Fox, Nashville Scene

"...The kitchen crew in Nashville is in a different league. Brock’s recipes have matured, too. They demonstrated sophistication I didn’t see in Charleston."
— Alan Richman, GQ

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DESCRIPTION
James Beard Award-winning chef, Southern food cheerleader and craft whiskey hoarder Sean Brock makes a triumphant return to Nashville with Husk, a spin-off of his much-lauded Charleston restaurant of the same name. Its late May 2013 opening in the extensively renovated historic Rutledge Hill home just south of downtown, which briefly housed Chadwick's several years ago, has been as eagerly anticipated as any restaurant Nashville has ever experienced. So how's the food? Very good to outstanding, as you'd expect, although hardly revelatory for local palates. Nashville is the South, after all. And local sourcing has become a national obsession since Brock last worked Nashville. Fans of Brock's fare at the Charleston Husk will recognize favorites such as crispy barbecued pig ear wrapped in Bibb lettuce as a starter. This is refined Southern cooking using basic ingredients prepared with care and commitment. Count on the same from the bar, with craft cocktails (the Ole Sorgy is an early standout) and a short but well-chosen list of  beers and wines. 
 
"Every good restaurant claims to be about the ingredients; Husk Nashville really is."
Esquire magazine, 2014 Best New Restaurants

"Without exception, our dinner dishes elicited wonder at how simple ingredients could deliver such complex depth, from kale amplified with kale vinaigrette to shrimp and grits dotted with squid poached in shrimp stock and laced with tomato broth and an emerald swirl of laurel oil..." 
— Carrington Fox, Nashville Scene

"...The kitchen crew in Nashville is in a different league. Brock’s recipes have matured, too. They demonstrated sophistication I didn’t see in Charleston."
— Alan Richman, GQ
ADDITIONAL DETAILS
Full bar. Serving lunch Mon-Fri, dinner nightly. Brunch Sat & Sun.

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