As promised fair readers, here is an Instagramlicious post of my dinner at Husk in Charleston, South Carolina. 

Sean Brock’s magnum opus Husk, which has more hype surrounding it than Missy Franklin and Cloud Atlas put together, has been on my restaurant bucket list for almost a year now. It’s tagline is “a celebration of Southern ingredients,” but it’s more like the equivalent of the Queen’s Diamond Jubilee for all things heirloom, pork and Low Country. 

My expectations the day before were about as high as this kid’s. 

… and they were oh so exceeded. 

After reading all of the freshly printed menus several times, we decided to order two drinks, 2 salads, 2 appetizers, a side and dessert. It was both the perfect amount of food and the perfect way to try a little bit of everything.

This is my whiskey cocktail fittingly called Lil’ Bit. It’s a combination of Johnny Drum, Jack Rudy, orange bitters, grapefruit bitters, lemon and lime. 

Featuring adorably tiny tomatoes, this was my salad made of Bibb lettuce, salami, roasted corn, marinated tomatoes, mozzarella and cucumber buttermilk dressing.

Justin had the heirloom tomato and arugula salad with pickled berries and beets, blue cheese and a summer fruit vinaigrette. 

For a side we ordered one of the more experimental sounding options: compressed melons tossed with black pepper and honey vinaigrette and house-made ricotta curd. The taste is nothing short of being slapped in the face and passionately kissed by summer all in the same bite. 

Here are the infamous pig ear lettuce wraps made with “Kentuckyaki” pig ears, ginger-marinated carrots, celery, red onion and cilantro. I never thought I would regularly crave pig ears, but after these I do. They’re almost like crunchy pork jerky. 

Next, we had peach BBQ-glazed, wood-fired chicken wings with Sea Island Benne and scallions. These along with the cloth bread basket filled with wonderfully squishy rolls studded with Benne are just further proof that Sean Brock is master and commander of all things Benne. 

 Finally, here is the dessert that has me saving up for a kitchen torch: a peach that is magically encased in a shell of burnt sugar with mascarpone cheese and a Benne seed tuille cookie. 

All of this for under $100? Y’all, down South we know value.

Believe the hype, read this wonderful article on Sean Brock by the equally wonderful Jeffrey Steingarten and, if you can, get yourself on down to Charleston.