Seven years after Husk Charleston opened in 2010, Greenville’s own location is finally open (whew – we’ve been craving some Southern goodness). 🌽 But this restaurant is more than just tasty food: it’s the very specific vision of chef Sean Brock, who makes a point of sourcing ingredients from local farms + fishermen.
Brock digs into the history behind each of his restaurant’s locations. For Charleston, that meant the seafood of the lowcountry. In Greenville, our mushrooms, root vegetables, and greens are in the spotlight + some Appalachian food tradition to boot.
He’s also inspired by Native American food history: specifically, the staple “three sisters” ingredients of corn, beans and squash. The challenge and differentiator for Husk is to use these local ingredients to push boundaries and create dishes that innovate (like the Cherokee bean cake on GVL’s menu).
As if we weren’t already hyped enough to eat at Husk… + tell your friends in Savannah, G.A. that they will get to enjoy Husk soon. 😋
Read the whole story from Post & Courier.
