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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. Certainly the national media attention has increased significantly with Husk's addition, given Brock's celebrity standing and the influx of top-flight restaurants locally in recent years. The chef himself has been cooking in the early going and promises that he will be a frequent visitor to Music City, where he first gained attention as a twentysomething chef at The Hermitage Hotel's Capitol Grille. 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. Local diners now fully expect to see Heritage pork on the menu of a top-flight restaurant and will pay in high-$20 range per entree for the privilege of eating it with a side of expertly sourced and prepared ramps, grilled cabbage and sundry other sides. 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. Count on our friend Mr. Piggy appearing in several forms over the course of the daily changing menu, with tails, ribs, chops, belly and shoulder joining the aforementioned ears on the first week's menu. But Brock's kitchens may not get the credit they deserve for their fine way with seafood: grouper, trout, catfish and oysters regularly get the star treatment. In sum: 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. As for Brock's favored bourbon whiskey of choice, Kentucky's nearly impossible-to-find Pappy Van Winkle: At least in the early going, it's not listed on Husk's bar menu but is indeed available for imbibing upon asking, we're told. Not sure if Sean Brock goes or stays anywhere for long without being within arm's length of his cherished Pappy. Full bar. Serving lunch Mon-Fri, dinner nightly. Sat-Sun brunch 10 am-2 pm.

"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; from succulent bronzed curls of fried chicken skin bathed in honey, hot sauce and thyme to grits topped with a poached egg that bursts to coat the bowl in golden yolk."
— Carrington Fox, Nashville Scene, Aug. 1, 2013

"Unless my travels were in some way influenced by astrological imbalances that for a short term made bumblers out of an entire kitchen in Charleston and transformed cooks in Nashville into whiz kids, I’m left with a pretty straightforward conclusion: 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, Oct. 21, 2013

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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. Certainly the national media attention has increased significantly with Husk's addition, given Brock's celebrity standing and the influx of top-flight restaurants locally in recent years. The chef himself has been cooking in the early going and promises that he will be a frequent visitor to Music City, where he first gained attention as a twentysomething chef at The Hermitage Hotel's Capitol Grille. 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. Local diners now fully expect to see Heritage pork on the menu of a top-flight restaurant and will pay in high-$20 range per entree for the privilege of eating it with a side of expertly sourced and prepared ramps, grilled cabbage and sundry other sides. 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. Count on our friend Mr. Piggy appearing in several forms over the course of the daily changing menu, with tails, ribs, chops, belly and shoulder joining the aforementioned ears on the first week's menu. But Brock's kitchens may not get the credit they deserve for their fine way with seafood: grouper, trout, catfish and oysters regularly get the star treatment. In sum: 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. As for Brock's favored bourbon whiskey of choice, Kentucky's nearly impossible-to-find Pappy Van Winkle: At least in the early going, it's not listed on Husk's bar menu but is indeed available for imbibing upon asking, we're told. Not sure if Sean Brock goes or stays anywhere for long without being within arm's length of his cherished Pappy.
 

"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; from succulent bronzed curls of fried chicken skin bathed in honey, hot sauce and thyme to grits topped with a poached egg that bursts to coat the bowl in golden yolk."
— Carrington Fox, Nashville Scene, Aug. 1, 2013

"Unless my travels were in some way influenced by astrological imbalances that for a short term made bumblers out of an entire kitchen in Charleston and transformed cooks in Nashville into whiz kids, I’m left with a pretty straightforward conclusion: 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, Oct. 21, 2013

ADDITIONAL DETAILS
Full bar. Serving lunch Mon-Fri, dinner nightly. Sat-Sun brunch 10 am-2 pm.

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