James Beard winner Sean Brock opening a new restaurant (update: already a star)

Update November 13:

Husk has been open for less than a week and has already received national attention from USA Today Travel in their story "10 great places to sample local food and wine."

In that piece by Larry Bleiberg the list of brief snippets gives spot number one to Husk, saying in part: "Chef Sean Brock raises, butchers and smokes his own hogs. His newest restaurant, which opened earlier this week, doesn't even use olive oil because it doesn't come from the South."

Read the piece over here.

First reporting, May 11, more updates at the bottom.

Hot off a James Beard win, McCrady's chef Sean Brock is prepping to open a new local-focused restaurant, "Sazerac." (Update: now "Husk.")

Actually, to be thorough, it's a "modern-styled southern restaurant highlighting local produce and classic cocktails." Also, they'll be getting into the Sunday brunch game.

The restaurant aims to only feature food that is indigenous to the South, attempting to embrace authentic Southern cuisine while featuring local farmers, artisans, and fisherman, including the restaurant's own Thornhill Farm, a 100-acre farm that will provide fresh produce to the kitchen.

And Brock isn't parting ways with the McCrady's family -- the new restaurant is part of the same group.

It's slated to open this November at 76 Queen Street.

Update October 14:

The Post and Courier has been running a series about the new restaurant, now dubbed "Husk," and how the vision turns into a restaurant:

Finding a name and designing the logo.

First, finding a space and letting the vision take shape.

Second, finding a team.

Third, making the recipies and finding the ingredients.

The fourth isn't yet out, we'll update when it is.

Update October 25:

Start drooling because the opening date is just a couple weeks away: November 8th, brunch on November 14th, and lunch on November 22nd.

They are at 76 Queen Street.

Here's oodles more info from the press release:


The Neighborhood Dining Group’s Newest Restaurant to be a Celebration of Southern Ingredients and Purveyors

(CHARLESTON, SC; October 25, 2010) – Beginning on Monday, November 8th, Husk – the South’s newest dining destination – will be open to the public for dinner service!  Brunch service will begin on November 14th, and the restaurant will be serving lunch starting on the 22nd.  In addition to these dates, the restaurant will also be serving a Thanksgiving feast on the 25th from 11 am to 8 pm.

Spearheaded by Executive Chef Sean Brock, Husk will be a refined interpretation of ingredients sourced only from the South – in the words of Chef Brock, “If it ain’t Southern, it ain’t walkin’ in the door.”  Leading the restaurant’s day-to-day operations will be Chef de Cuisine, Travis Grimes.  A native of Charleston, Chef Grimes has worked at McCrady’s since 2003, helping to elevate the restaurant to one of the most-watched establishments in the country.  Chef Grimes will be running the Husk kitchen and overseeing the menu, working closely with Chef Brock to ensure the menu’s authenticity and commitment to traditional Southern techniques is upheld.

Husk’s use of ingredients from Southern farmers, artisans, and fisherman – including Thornhill Farm, a 100-acre parcel of land operated by Farmer Maria Baldwin that will provide fresh produce to the kitchen – means that the menu will consist of what is fresh and available that day, or even the hour.  Drawing inspiration from 19th-century cookbooks, the menu will be an interpretation of Southern classics such as Deviled Eggs with Pickled Okra and Trout Roe; Sassafras Glazed Pork Ribs with Pickled Peaches and Reverend Taylor Butter Beans; and South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.

The restaurant’s bar, located in a freestanding building next to the restaurant, recalls a bygone era of Charleston’s nightlife.  Beverage Director Clint Sloan will offer an extensive menu of classic and creative cocktails, honoring Southern spirits and the historic mixology of the region.  Following the same philosophy as the rest of the menu, the beverage program will feature over 50 different varieties of bourbon and will also have a heavy focus on artisanal microbrews and housemade ingredients such as bitters and mixers.

Husk will offer dinner seven days a week and lunch will be offered six days a week, with brunch on Sundays.  For more information, please visit www.huskrestaurant.com or follow the restaurant on Facebook at www.facebook.com/HuskRestaurant and Twitter at www.twitter.com/huskrestaurant.

Update November 10:

The Post and Courier has posted a video that grants viewers a look inside of Husk and provides some interesting history into the building and renovations done in preparation for Monday night's opening.

To view the video, click here.