864.627.0404 | 722 S. Main St. | map it
Located in the historic West End district of downtown Greenville, Husk transforms the essence of Southern food. Executive Chef and South Carolina native, Jon Buck, reinterprets the bounty of the surrounding area in the South Carolina upcountry, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.
Starting with a larder of ingredients indigenous to the Upcountry region, Buck responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen. Much like the décor that inhabits this historic, early 20th century storefront, the food is modern in style and interpretation.
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,” said Chef Sean Brock, Husk’s Founding Chef. The resulting cuisine “is not about rediscovering Southern cooking but exploring the reality of Southern food.” The modern approach from Chef Buck results in playful dishes containing ingredients indigenous to the Appalachian region, such as White Acre Peas, which flavors a Cherokee Bean Cake. Other examples include Sassafras Glazed Pork Ribs with Pickled Peaches and Rev. Taylor Butter Beans, House Cured Country Ham Tasting with Acorn Griddle Cakes, and Rabbit-Pimento Loaf with Husk Mustard, Pickles and Rice Bread.
Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality, reflecting the rich agrarian traditions of the Upstate. It is a neighborhood gathering place for friends, a destination dining spot for travelers and has a little bite of the South for everyone to savor on their homeward journey.