The Nashville outpost of Chef Sean Brock's Charleston-born restaurant, Husk changes its menu twice daily depending on the freshest finds in produce and protein. Self-described as “a celebration of Southern ingredients,” local ingredients (including herbs from a backyard garden) are at the forefront, and diners are encouraged to pair modernized Southern classics like shrimp and grits or a hot fish sandwich with a cocktail from the lauded whiskey list, over 60 bourbons on offer. But one thing that doesn't change: the Husk Burger. It's (one of) Brock's culinary masterpieces: two Tennessee-raised beef patties are <em>ground with bacon</em>, griddled with onions are tucked onto the patty then smothered by American cheese, topped with pickles and mustard on a squishy sesame bun.
This shrine to Southern cooking has survived, nay thrived, during executive chef changes through the years. Experienced pro Ben Norton now helms the kitchen, and he is maintaining the continued excellence stemming from the restaurant’s puritanical dedication to the use of seasonal regional ingredients. The plate of seasonal vegetables is often overlooked on the menu, but the quartet of composed plates that arrive at the table aren’t just a combination of side dishes. They are thoughtful venerations of the terroir of the South.
Renowned as a shrine to Southern food, a romantic dinner at Husk can feel like dining in a friend’s house. That makes sense because the building was actually built as the home of a 19th-century Nashville mayor, and it’s been carefully designed to maintain that homey feel, even with its lovely elegant decor scheme. The kitchen is maniacally committed to local and seasonal ingredients, and the menu changes daily based on what comes through the back door of the kitchen every morning.