Husk

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

Bon Appétit's Best New Restaurant in America (2011). Geechie Boy grits, local beans, housemade sausage. The modern benchmark for the dish.

Picks from Corcoran Inhabit and Charleston Culinary Tours

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, Resy, and Charleston City Paper

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

Picks from Garden & Gun and Charleston City Paper