DineSouth
INSIDE:
HUSK
PROHIBITION
DINESOUTH AWARDS
FARM TO TABLE
HUSK
SEAN BROCK’S FOUR-CITY
CELEBRATION OF SOUTHERN
CUISINE COMES TO SAVANNAH.
By Barry Kaufman
B
efore he could truly feel comfortable
opening the next Husk location in Sa-
vannah, Chef Sean Brock had to do his
homework.
“We spent four months tirelessly re-
searching the cuisine of Savannah,” said Brock. “The
more we dug, the more we found that Savannah was
this kind of a utopian place that marched to its own
beat. The cuisine followed that.”
The Virginia native who came to Charleston at
age 18 has made these subtle regional differences in
Southern cuisine his bread and butter, launching the
first Husk in 2010. That original Charleston restau-
rant was named the Best New Restaurant in America
by Bon Appetit, and was followed by Husk Nashville
in 2013 (which earned a Best New Restaurant award
from Esquire).
Now Savannah will get the next location in the
James Beard award-winner’s concept. Brock un-
earthed a treasure trove of classic recipes and ingre-
dients in his months of searching, helping him define
a menu that will be distinctly Savannah. Thanks
to our vast port and rich history, a whole world of
culinary influences converged in Savannah, from
native-inspired terrapin dishes to the obvious impact
of Irish and Eastern European chefs. Through his
research Brock intends to bring them to mouth-wa-
tering life when Husk opens its doors.
“It’s been fascinating to interview people and see
what they ate growing up,” he said. “The inspiration
is endless and so much fun.”
Husk Savannah will open soon at 12 W. Oglethorpe
St. in Savannah's downtown historic district. •
FOR MORE INFORMATION, VISIT HUSKSAVANNAH.COM
132
S OUT H M AGA ZI NE.C OM