Located in historic downtown Charleston, Husk was just a 5 minute walk from our hotel, we made a 5:30PM reservation. This time, however, the restaurant was completely empty when we walked into the converted Victorian mansion.
If you don't know much about Husk, the basic premise is that everything is regionally sourced. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. In fact, they post a big blackboard up by the front entrance with every single ingredient and where it was procured from.
We were seated in the downstairs dining room, which was very convenient since I had passed out in my stroller when we entered. The decor was modern (very Crate & Barrel) with dark green and brown accents sprinkled throughout.
Having scouted out the menu online (from February 15, since the menu changes daily) prior to our arrival, we had a good sense of what we wanted to eat. In typical fashion, we wanted just about every single appetizer listed. My mother forced my father to limit himself to just two items, so we picked the "to die for" pimento cheese and the pigs ears lettuce wraps.
TN Cheddar Pimento Cheese on House Made Benne Crackers with Crispy Country Ham and Pickled WV Ramps |
Buffalo Style Pig’s Ear Lettuce Wraps, BBQ Cabbage “Slaw,” Roasted Red Peppers, Spiced Peanuts |
My mother was just happy that I was
Soon thereafter, the server came by to ask if we were finished with our starters. While my father wanted to eat everything on the unique wooden serving plate, he knew better than to fill up before the main course arrived. After all, he had a delicious pork chop cooked medium rare coming.
As we found out, the pigs come from a very well regarded farm that allowed the chef to intentionally undercook the pork to optimize the flavor without letting the meat dry out. It was simply amazing to be able to taste a well prepared pork chop. The sides of sweet potato weren't my father's favorite, but they say it's always good to pair pork with something sweet.
VA Heritage Pork Chop, Charred Sweet Potato and Mustard Greens with VA Apple Cider Jus, Toasted Pecans |
Wood Fired Clams, Roasted Pepper and Potato “Chowder,” Hot Sauce with Chicken Fat, Mustard Greens, Crispy Chicken Skins |
Roasted Cauliflower, Sweet Onion, Tangerine, Ricotta |
Meyer Lemon Chess Pie with Bruléed Kumquats, Preserved Lemon |
- Meyer Lemon Chess Pie (with Bruléed Kumquats, Preserved Lemon)
- Gingerbread Cake (with Toffee Sauce, Egg Nog Ice Cream, Spiced Shortbread)
- Sweet Vanilla Doughnut Holes (with Roasted Orange Marmalade, Citrus Anglaise)
- Bourbon Glazed Apple Cake (with Charred Apple, Brown Butter Ice Cream)
- Pecan Tart (with Whiskey Caramel and Bourbon-Vanilla Ice Cream)
- Olive & Sinclair Spiced Chocolate Panna Cotta (with Toasted Marshmallow, Graham Cracker, Salted Peanuts)
No comments:
Post a Comment