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OUR FOOD

At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.

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Sean Brock

CHEF/PARTNER

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains.

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TODAY'S MENU

Our menu frequently changes with what the region’s producers provide daily. See what’s cooking fresh today. Here are a few of today’s offerings.

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HOME | ABOUT | OUR FOOD | GIFT CARDS | RESERVATIONS | PRESS | CONTACT

HOURS:

LUNCH: 11:30am-2pm Wed-Fri, Beginning April 25th
BRUNCH: 10am-2pm Sat and Sun
DINNER: 5-10PM Sun-Thurs
DINNER: 5-11PM Fri-Sat

CONTACT:

864.627.0404
722 S. Main St.
Greenville, SC 29601
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