Set inside a refurbished 1880s mansion on Rutledge Hill, Husk has a menu that changes twice daily – before lunch and again before dinner.
The chefs, Sean Brock and Morgan McGlone, consider the availability of the absolute best and freshest ingredients and then craft a menu around them. The Nashville version of the Charleston original offers a constantly changing selection of 10 to 12 small dishes, appropriate as appetizers or for sharing, as well as six or seven entrees. An abundant garden that sits just outside of the dining room not only sets a lovely backdrop for those seated inside at the rustic wooden tables, but also supplies the Husk's kitchen with a host of fresh herbs and small batches of vegetables throughout the growing season.