FARM-TO-FORK
on heirloom grains and vegetables.
Then they take what is fresh and available each day and transform it into an
evolving menu. What they can’t use
immediately is preserved, pickled,
smoked and saved.
According to the team at Husk, there
are some rules about what can go on
the plate. “If it doesn’t come from
the South, it’s not coming through
the door,” says Brock, who has even
stricken olive oil from the kitchen.
As he explains, the resulting cuisine
“is not about rediscovering Southern
cooking, but exploring the reality of
Southern food.” Some menu highlights
include a Benne and Honey Lacquered
Duck (with pickled blueberries, chanterelles and crispy pork collar), Sassafras Glazed Pork Ribs (with pickled
peaches and butter beans), and RabbitPimento Loaf.
us that day. We might change everything from one ingredient, an entire
dish, to the whole menu dependent on
what’s available in the local market.”
FIG
Chef/Partner: Mike Lata
232 Meeting Street
843.805.5900
Laid-back, eclectic and unpretentious,
FIG (Food Is Good) is one part retro
diner, one part neighborhood café and
one part elegant bistro. Warm hues,
soft lighting and an unexpected quirkiness encourage guests to settle in, get
comfortable and have a great time.
Husk General Manager Dan Latimer
stresses the restaurant’s commitment
to local, farm-fresh offerings. “We
believe that utilizing the items produced around you is a great factor in
providing our guests with a sense of
place in addition to delicious cuisine
and a great experience. In addition,
food tastes better the closer it is. We
develop our menu daily based on what
the farmers and producers are bringing
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