Best Restaurants: When it opened in 2013, Husk was one of the most anticipated restaurants in Nashville, and reservations are still in demand, despite the fact that it is no longer new. Inside a former mayoral home in Rutledge Hill, chef Sean Brock's menu changes daily depending on what seasonal produce and proteins are available locally – and that includes the restaurant's very own garden. The ingredients are Southern, and the influences from this part of the country, but the tastes are wide and varied. This is the kind of place that offers you the chance to pick your own steak knife before your steak arrives.
Southern: Does it get more decadent than crispy fried chicken skins, served with honey and hot sauce? If it does, you'll probably find it at Husk, the Nashville outpost of James Beard award winning Chef Sean Brock's Charleston outpost. Southern fare is more than a star here - it's everything. The kitchen takes a modern approach that results in dishes steeped in history but with an innovative new twist. Crispy pig ears come with a sop pepper glaze, Bibb lettuce, cucumber, lime and sweet onion, while a Fudge Farms pork chop, comes with grilled cabbage, buttermilk-potato puree and mustard onions. Desserts are a must-have before leaving, especially if the brown butter pound cake with caramelized Tennessee apples, sorghum swirl ice cream and pecan crumb is on the menu.
- Insider Tips
- Primary Rock
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