Husk

Sean Brock opened Husk in a restored Queen Street mansion in 2010 on a strict rule that nothing arrives from outside the South. The daily menu shifts with what Southern farms and waters send in, and the MICHELIN Guide listed it as Recommended in 2025. Bon Appetit named it the Best New Restaurant in America in 2011, and it remains a reference point for the New Southern cooking that followed.

Picks from The Post and Courier and Charleston City Paper

Sean Brock's Queen Street restaurant put a strict rule at the center of its cooking: if it did not come from the South, it does not come through the door. The daily menu changes with the Southern harvest, and Garden and Gun points to the Sunday brunch of quail and johnnycakes. The MICHELIN Guide listed it as Recommended in 2025. It remains a touchstone for the New Southern movement that followed its 2010 opening.

Picks from The Post and Courier, Garden & Gun, and Charleston City Paper

Sean Brock helped catapult Husk to nationwide acclaim before leaving in 2016, and the Post and Courier's coverage of the city's most-visited restaurants finds the kitchen still worthy of the fuss, Michelin-listed and built on biscuits, country ham and Carolina Gold rice. Shrimp and grits remain a signature on a menu that keeps adding to that canon. Order the shrimp and grits alongside a biscuit.

Picks from The Post and Courier

Sean Brock's canonical modern Southern restaurant. Quail and johnnycakes at Sunday brunch.

Picks from Garden & Gun, Charleston City Paper, and The Post and Courier