The South's much anticipated locally-sourced, refined dining spot by James Beard award winner, Sean Brock opens for dinner service today. If I could have swinged it, I would be at a table at Husk tonight enjoying fresh from the farm southern fare and sampling one of the 50 varieties of bourbon Chef Brock will be offering. I love everything that Chef Brock stands for: fresh local ingredients, inspirations from the authentic south, using heirloom ingredients (including pork), seed saving, ingredient driven cuisine, in-house pickling and charcuterie. McCrady's, Brock's first Charleston institution, is one of my favorite restaurants and I am sure once I visit, I will be adding Husk to my list.
To top it off, Sean is a super nice guy, easy-going and fun to chat with. I am especially fond of his fiddlehead tattoo on his ever growing sleeve of goodness.
