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James Beard Award Winning Chef Sean Brock Shares Husk with Savannah


Centrally located in the heart of Savannah’s Historic District, Husk, from the James Beard Award-winning Chef Sean Brock, transforms the essence of Southern food and highlights the unique ingredients of coastal Georgia. Brock’s kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to feast in America’s Lowcountry.

The restaurants in Chef Sean Brock’s Neighbourhood Dining Group have been lauded across America with accolades including Bon Appétit 2011 Best New Restaurant in America, one of GQ’s 12 Most Outstanding Restaurants of the Year, Esquire’s Best New Restaurant in America, and one of America’s Best Restaurants of 2016 by Wine Enthusiast.

Savannah’s wildly popular Husk is the newest member of the family, with the award-winning concept also found in Charleston, Nashville, and Greenville. The new Savannah restaurant is located in a heritage building which was erected in 1898. The iconic building offers a vibrant history and plenty of ghost stories as it is located along one of the most haunted blocks in the city!

Chef Brock has a penchant for exhaustively researching Southern food—its history and provenance—and in the process reconstitutes flavours and ingredients that are not as familiar as they once were (you may just find this is your first opportunity to eat turtle). The kitchen collects all their products from surrounding farms, and concentrate on heirloom grains and vegetables that once flourished in the region, but were lost to 20th-century industrial agriculture. Then they take what is fresh and available that day and transform it into an always evolving menu. Those keen to familiarize themselves with classic Southern cooking will find a menu that flourishes with Lowcountry ingredients, like fresh caught Whiting, Snapping Turtle and Georgia citrus.

Skip up the stairs to the second floor and your jaw will drop at Husk’s massive horseshoe bar. The space is decorated in colourful contemporary paintings with imagery that throws back to the city’s early aughts. An on-site cocktail apothecary program gives the impressive bar team a cadre of housemade ingredients to make some of the most delicious drinks Georgia while highlighting spirits from artisan distilleries in the South.

Highlights from the Husk kitchen include Pimento Cheese with wheat thins and buffalo ham, Lowcountry Shrimp with hominy and grilled mushrooms, Grassroots Farm Pork with potlikker greens, peanut, and red pepper, and 2 Year Bob Woods Ham with black pepper biscuit, and purple ribbon cane syrup from Sapelo Island.

Last Winter in Paradise | plantation pineapple rum, green chartreuse, branca menta, lime, creme de cacao, chocolate bitters

Spring Affair | cathead vodka, giffard pamplemousse, st. germain, grapefruit elderflower soda, lime, scrappy’s grapefruit bitters

Canadian Tuxedo | ritterhouse rye, sacred bond brandy, husk embered maple syrup, braulio amaro, black walnut, smoked bourbon salt

Peel and Eat GA White Shrimp | white cocktail sauce, husk old bay

Pimento Cheese | wheat thins, buffalo ham

Lowcountry Shrimp | hominy with grilled mushrooms

2 Year Bob Woods Ham | black pepper biscuit, purple ribbon cane syrup from sapelo island

Turtle Hash Johnny Cake

Country Ham Cracklin’ Cornbread

Grassroots Farm Pork | potlikker greens, peanut, red pepper

Tennessee Chocolate Sundae | african runner peanuts, poppycock

Chocolate Ganache Hand Pie | 67% dark chocolate, house puff pastry, goats milk cajate

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