Local star chef Sean Brock opened Husk to showcase Southern food and ingredients. Every single item on Husk’s menu comes from below the Mason-Dixon Line, from the salt to the olive oil, from the rare heirloom beans to the seafood. Located in a beautifully restored circa-1893 Queen Anne, Husk is more simple and straightforward than Brock’s flagship McCrady’s, where the kitchen is full of high-tech toys and modernist ingredients. At Husk, Brock puts his fanatically sourced products in daily-changing menus that feature incredible versions of classics, like his shrimp and grits made with smoked sausage, roasted tomatoes and fennel topped with fried pigs’ ears; or a fried chicken cooked in four types of fat—butter, chicken fat, bacon fat and country ham fat.
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