I returned to Charleston in time to enjoy the last two nights of restaurant week. I was extremely excited about visiting Husk. Bon Appetite magazine had just rated it the #1 new restaurant in the country and I’ve been hearing rave reviews of Chef Sean Brock’s year-old endeavor. Perhaps restaurant week isn’t the best time to visit Husk, because I was seriously underwhelmed.
The server was cheerful and friendly and did provide great service. The dining room is welcoming and the bar lively.
I started with the Kurios Farms Bibb salad with Marinated Cucumbers, JI Radish, and HUSK Sheep’s Milk Ricotta and Buttermilk Dressing. It turns out that the salad was the best part of the meal. I absolutely loved the dressing and could have had three or four of the salads. It was delicious. The three-course meal got off to such a great start, I was so let down when my main course arrived and I found it just average.
I ordered the Keegan Filion Farms Chicken with Glazed Yellow Squash and Zucchini, Roasted Red Pepper and Eggplant at the suggestion of the server, and was not thrilled with the dish. It wasn’t bad, it just wasn’t great – or what I had anticipated after reading the Bon Appetite review.
Perhaps I picked poorly, but the Butterscotch Pudding, with Salted Caramel, Sweet Cream and Toasted SC Pecans just called my name. I could literally hear it! Unfortunately, it was one of my least favorite desserts of the week.
My friends all agreed, the meal was…ok. Not stellar, not what I would expect based on all the hype. I will definitely give Husk another shot, but perhaps not during restaurant week.