As mentioned in my post about New Years in Charleston, we were lucky to get reservations at Husk. This restaurant came onto my radar years ago while watching the tv show Top Chef (I’m still a big fan and this season, the show is based is based in Charleston).
Actually, we made the reservation 2 months ago as soon as we knew we’d be there! Yes, first and foremost, our travel priorities revolve around food. Can you relate?
Anyway, don’t miss it if you’re in Charleston. You can also eat lunch there if the dinner service is booked.
Here’s what we enjoyed:
Then, we ordered the crispy pig ear lettuce wraps. Admittedly, “pig ear” doesn’t sound that appealing, but trust me, they were delicious.
They were cut into thin strips and fried and put next to fresh vegetables and Asian sauce inside lettuce leaves. They had the texture and crunch of a crispy corn tortilla and the combo of hot and crunchy with fresh and cool was really nice.
We also ordered the Fried Chicken Skins (are you seeing a trend here?).
Years ago, a Japanese friend of mine lamented why Americans tend to take off the chicken skin when eating it. “It’s the best part!” I remember her saying.
And I think she’s right… this dish was like eating a bowl of fried calamari.
We also ordered duck confit with grits, and grits are sort of my new favorite side. They are pretty easy to make and a southern staple, so I’m trying to make these more often now.
The best of this whole meal in my opinion was the dessert. I ordered a platter of cream puffs (ginger, lemon, and chocolate filled) and it came with a wonderful little mug of the richest creamiest hot chocolate with homemade marshmallows.
As you can see, all the food was served on rustic homemade pottery, making each presentation really special.
The menu at Husk changes every single day as they constantly source seasonal and local ingredients. While for some people, that might be a disappointment if they fall in love with a certain dish, but that’s such an exciting prospect to me.
I’m looking forward to going here again in the summer time and seeing how the food may be different.