husk.

It's Restaurant Week in Charleston, which means I sort of have an excuse for my gluttony. We checked out Husk on Sunday night with a few friends — the new restaurant is undoubtedly the hottest game in town right now, and thanks to chef Sean Brock, it's gotten plenty of national buzz as well.

Despite somewhat slow service, Husk did not disappoint. The dining room is bright and elegant, emphasizing that although this is a Southern restaurant, it's not old-fashioned. A chalkboard by the front door shows the origin of every ingredient on the menu — if it ain't from the South, it ain't in the kitchen. The bar specializes in vintage cocktails, and the drinks are served from repurposed wine bottles. The bread is buttery and perfect and served in little burlap bags with little ramekins of ... wait for it ... pork butter. My only complaint is that the servers' blue shirts with brown aprons are a little too reminiscent of Cracker Barrel. But obviously, that's not a game-changer.
For my main course, I went with the amberjack with citrus braised cabbage and carrots and a Florida red navel. But of course, dessert was my favorite: a Krispy Kreme ice cream with pecan crumble cake and Louisiana coffee and chicory fondant. It's safe to say this is where I'll be taking out-of-town guests I want to impress from now on.