Chef Travis Grimes, Mixologist Roderick Weaver and Sommelier Matt Tunstall of Husk - Charleston, SC

76 Queen Street
Charleston, SC 29401
(843) 577-2500
Hours: Mon-Sat 11:30am-2:30pm; Sun 10am-2:30pm; Sun-Thu 5:30pm-10pm; Fri-Sat 5:30pm-11pm; Bar: 4pm-close, dailly

In historic downtown Charleston, under the guidance of veteran Chef Sean Brock, Chef Travis Grimes is busy mastering one artisan practice at a time. At Husk, the wooden floorboards, fireplaces, and open, airy rooms are reminiscent of an old Southern plantation. Grimes’s thirst for knowledge is translated to the plate with handmade charcuterie, fresh-churned butter, and a larder of vinegars and pickles made out of whatever local farmers deliver. Southern cuisine is a starting point rather than inevitability. Diners can gnosh on sizzling skillets of cornbread and order a delicate course of rudderfish crudo. Sommelier Matt Tunstall adds his quirky spin on out-of-the-box beverage pairings. Make sure you have enough time to start or finish your meal at Bar Husk next door—with playful, inventive cocktails made out of ingredients swiped from the kitchen pantry. 

Recommended Dishes:
  • Charcuterie Board
  • Soft-shell Crab with Asparagus, Fava Beans, Edisto Sweet Onions, Garden Vegetables and Milk Ricotta

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