Quickie review of Husk, Charleston SC Bon Appetit Best New resto 2011
Sep 25th, 2011, 02:28 PM
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Quickie review of Husk, Charleston SC Bon Appetit Best New resto 2011
OK, I will cut to the chase, wasn't impressed. We had 6:45 p.m. reservations Saturday night the weekend of Labor Day, which we had made in advance based on Yelp reviews and other suggestions. A few weeks prior to our trip BA named it the #1 Best New restaurant in the USA for 2011 with a cover picture and recipe of the dish I would later have for dinner.
A sub topic - as a psychology student in college we studied Festinger's theory of Cognitive Dissonance, which basically states that experience can clash with expectations. Keep this in mind while I write more.
The location is lovely, in what must be a restored mansion on Queen St. The good news is there is a parking garage almost directly across the street, so you don't have to valet park, if you choose. The hostess led us up a very, very tall flight of stairs to the 2nd floor. If you have disabilities, as I do, you might want to re-consider and eat in the bar next door. The room was charming, with a balcony setting we could see from our table. The decor was sparse, no flowers, just some reeds or possibly vegetable reeds, we weren't sure.
We were almost immediately disappointed to see there was a large bridal shower party occupying 2 tables near us, seeming to be having tons of hors d'oevres & drinks. IMHO, large parties usually occupy the majority of the server and kitchen's time and attention and smaller parties suffer. Ours was not an exception to this. The "theme" of Husk is the best produce in the South with a fresh, new twist. On their website, you have the opportunity to peruse the farmers with which they do business and observe the sourcing of their ingredients. The chef, Sean Brock, is a James Beard award winner.
The liquor menu highlights various types of whiskies and bourbons, I guess that is part of the American theme. We are not drinkers and the waiter seemed particularly galled at our lack of a drink order. We started with sharing an appetizer of foie gras and carmelized peaches. This may sound strange, but it was really, really tasty. The plate was beautiful. The bread served were biscuits, which were also the highlights of the meal.
My DD wanted to oder the beef tenderloin, on the menu at the time we visited, but the side dishes were braised cabbage and another root vegetable. I don't know too many kids who would eat cooked cabbage. I had read from other reviews that they are very, very strict about substitutions and I tried to figure out how to help her. I told her to say to the waiter she was allergic to cabbage, it made her break out, and could she get something else? Luckily, this ruse worked for her and her meal, served with grits, was delicious and a decent sized portion. We ordered a side of the recommended bacon cornbread for the table, a hefty $7 addition to our meal. I like cornbread very much, with cheddar cheese, with jalapenos, with sour cream, all sorts of additions. Who wouldn't like bacon cornbread? I wish I had had the temerity to complain. Not sure if it was just the luch of the draw, but our cornbread was extremely dry, very smoky with bacon flavor, but not shard of chopped bacon. Very bad!
On to my meal. Well, don't you know, I ordered the BA cover recipe dish. Who wouldn't? All the hype and I love chicken. First of all, thank goodness I am a petite woman, because there were about 2 oz of sliced chicken on it. Skillet roasted chicken with seasonal vegetables, frankly, not that wonderful. Roasted chicken is something deceptive, sounds extremely simple to make, but is in actually difficult to get right - meat could be tough, bird is dry if roasted too long, skin should be crispy, etc. It was served with farro, a type of gran, and I will admit something new for me. Wasn't bad, just not impressive. The recipe in BA recounts a Herb Pistou used to flavor the chicken, and if they used it on my chicken, they should get a refund from their herb producer, didn't taste all that special.
The waiter was prompt, but brusque. We did seem to suffer as he had quite a few tables of large parties to care for. We were shown the dessert menu and were looking forward to having something scrumptious. There was a cobbler, and an ice cream, and a pie, nothing that really stood out. We chose to gobble up some pecan pralines from Market St. Sweets later, which were warm (oh my lord!).
Which brings me to my last thought - was I oversold on my expectations for this dinner? We live in a decent size Midwest city with some good, local fine dining as well. Last night I had some outstanding veal marsala with butternut squash risotto and roasted brussels at 1/3 price of our Husk meal that was 300% better.
What supposedly award winning restaurants have you visited? Did they live up to their reputation? Would you give up the name of a hole in the wall in your neighborhood to Yelp for fear it will become the next Husk or Hominy Grill (we have been here quite a few times and they always deliver. Our Aug 2011 experience was terrific).
A sub topic - as a psychology student in college we studied Festinger's theory of Cognitive Dissonance, which basically states that experience can clash with expectations. Keep this in mind while I write more.
The location is lovely, in what must be a restored mansion on Queen St. The good news is there is a parking garage almost directly across the street, so you don't have to valet park, if you choose. The hostess led us up a very, very tall flight of stairs to the 2nd floor. If you have disabilities, as I do, you might want to re-consider and eat in the bar next door. The room was charming, with a balcony setting we could see from our table. The decor was sparse, no flowers, just some reeds or possibly vegetable reeds, we weren't sure.
We were almost immediately disappointed to see there was a large bridal shower party occupying 2 tables near us, seeming to be having tons of hors d'oevres & drinks. IMHO, large parties usually occupy the majority of the server and kitchen's time and attention and smaller parties suffer. Ours was not an exception to this. The "theme" of Husk is the best produce in the South with a fresh, new twist. On their website, you have the opportunity to peruse the farmers with which they do business and observe the sourcing of their ingredients. The chef, Sean Brock, is a James Beard award winner.
The liquor menu highlights various types of whiskies and bourbons, I guess that is part of the American theme. We are not drinkers and the waiter seemed particularly galled at our lack of a drink order. We started with sharing an appetizer of foie gras and carmelized peaches. This may sound strange, but it was really, really tasty. The plate was beautiful. The bread served were biscuits, which were also the highlights of the meal.
My DD wanted to oder the beef tenderloin, on the menu at the time we visited, but the side dishes were braised cabbage and another root vegetable. I don't know too many kids who would eat cooked cabbage. I had read from other reviews that they are very, very strict about substitutions and I tried to figure out how to help her. I told her to say to the waiter she was allergic to cabbage, it made her break out, and could she get something else? Luckily, this ruse worked for her and her meal, served with grits, was delicious and a decent sized portion. We ordered a side of the recommended bacon cornbread for the table, a hefty $7 addition to our meal. I like cornbread very much, with cheddar cheese, with jalapenos, with sour cream, all sorts of additions. Who wouldn't like bacon cornbread? I wish I had had the temerity to complain. Not sure if it was just the luch of the draw, but our cornbread was extremely dry, very smoky with bacon flavor, but not shard of chopped bacon. Very bad!
On to my meal. Well, don't you know, I ordered the BA cover recipe dish. Who wouldn't? All the hype and I love chicken. First of all, thank goodness I am a petite woman, because there were about 2 oz of sliced chicken on it. Skillet roasted chicken with seasonal vegetables, frankly, not that wonderful. Roasted chicken is something deceptive, sounds extremely simple to make, but is in actually difficult to get right - meat could be tough, bird is dry if roasted too long, skin should be crispy, etc. It was served with farro, a type of gran, and I will admit something new for me. Wasn't bad, just not impressive. The recipe in BA recounts a Herb Pistou used to flavor the chicken, and if they used it on my chicken, they should get a refund from their herb producer, didn't taste all that special.
The waiter was prompt, but brusque. We did seem to suffer as he had quite a few tables of large parties to care for. We were shown the dessert menu and were looking forward to having something scrumptious. There was a cobbler, and an ice cream, and a pie, nothing that really stood out. We chose to gobble up some pecan pralines from Market St. Sweets later, which were warm (oh my lord!).
Which brings me to my last thought - was I oversold on my expectations for this dinner? We live in a decent size Midwest city with some good, local fine dining as well. Last night I had some outstanding veal marsala with butternut squash risotto and roasted brussels at 1/3 price of our Husk meal that was 300% better.
What supposedly award winning restaurants have you visited? Did they live up to their reputation? Would you give up the name of a hole in the wall in your neighborhood to Yelp for fear it will become the next Husk or Hominy Grill (we have been here quite a few times and they always deliver. Our Aug 2011 experience was terrific).
Sep 25th, 2011, 03:34 PM
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Hahaha those vegetable reeds are dried okra pods!
I've been to Husk three times now (I wanted to wait til the opening hype was over. Then came the BA article-augh). I too have a healthy understanding of cognitive dissonance, so rather than get all wound up about it, I went with good friends and enjoyed each of my meals. Most recently, we went for brunch. There was no wait and as usual, the whole place smelled like bacon. I love that. I had catfish with field peas and corn, with tomatoes. It was a great combination and it hi the spot. Buddy got the shrimp and grits, which she (who knows her s&g) pronounced it one of the best. We got oatmeal pie and peach cobbler for dessert. The desserts aren't fancy. They are old favorites. I like Husk fine, but truthfully, there are so many places here that are outstanding, I'm not understanding all the brouhaha surrounding Husk. I should add that I've never had a problem with substitutions there or anywhere else in town.
If you want a real stand out unusual dinner, try McCrady's or FIG. We're going to FIG tomorrow night.
We here know how lucky we are to have so many great places right here. Now if I could just win the Lottery...
I've been to Husk three times now (I wanted to wait til the opening hype was over. Then came the BA article-augh). I too have a healthy understanding of cognitive dissonance, so rather than get all wound up about it, I went with good friends and enjoyed each of my meals. Most recently, we went for brunch. There was no wait and as usual, the whole place smelled like bacon. I love that. I had catfish with field peas and corn, with tomatoes. It was a great combination and it hi the spot. Buddy got the shrimp and grits, which she (who knows her s&g) pronounced it one of the best. We got oatmeal pie and peach cobbler for dessert. The desserts aren't fancy. They are old favorites. I like Husk fine, but truthfully, there are so many places here that are outstanding, I'm not understanding all the brouhaha surrounding Husk. I should add that I've never had a problem with substitutions there or anywhere else in town.
If you want a real stand out unusual dinner, try McCrady's or FIG. We're going to FIG tomorrow night.
We here know how lucky we are to have so many great places right here. Now if I could just win the Lottery...
Sep 26th, 2011, 10:26 AM
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Sue, have been to FIG a couple times previously. I agree with you. Forgot to mention that DD asked for salt & pepper and was told that the chef considers the dishes perfectly seasoned and Husk doesn't comply. HUH?
Sep 26th, 2011, 10:40 AM
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I heard about that! I can guarantee you, if I ask for salt and pepper, I'll get it. That's just too snobby. Maybe we should all carry in our salt and pepper shakers in our pocketbooks, lol!
SO many places in town will accommodate any allergy/preference requests. Heck, we are known around the world for our manners! Puhleez.
I have a vegan friend that gets great stuff at High Cotton, Charleston Grill, and SNOB.
That squash and brussell sprout thing sounds good. Maybe I should come see y'all.
Enjoy your week and come back soon.
SO many places in town will accommodate any allergy/preference requests. Heck, we are known around the world for our manners! Puhleez.
I have a vegan friend that gets great stuff at High Cotton, Charleston Grill, and SNOB.
That squash and brussell sprout thing sounds good. Maybe I should come see y'all.
Enjoy your week and come back soon.
Oct 27th, 2011, 03:51 PM
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We couldn't get in to Husk so decided to try Mccrady's instead and had a fabulous meal with outstanding service. Portions were not large, but certainly satisfying. Our server could not have been more helpful and professional. Highly recommend it.
Oct 27th, 2011, 11:34 PM
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Husk may be reaching too high, and there is a conceit is listing the exact location of the food source, however ...
I do not remember French Laundry offering any salt or other condiments on the table, or Manresa, or 11 Madison Park, or Coi; and I think that most diners would accept such a decision in those establishments. Restaurants in France, even of the bistro type, generally do not offer salt or pepper. It is assumed that the chef knows what he is doing, that too much salt would destroy the taste he is aiming for; and even a locavore restaurant like Husk is patterned in that respect to French cuisine. In the case of Coi, it would be a real faux pas to insist on any seasoning other than what the chef thought to be appropriate.
I do not remember French Laundry offering any salt or other condiments on the table, or Manresa, or 11 Madison Park, or Coi; and I think that most diners would accept such a decision in those establishments. Restaurants in France, even of the bistro type, generally do not offer salt or pepper. It is assumed that the chef knows what he is doing, that too much salt would destroy the taste he is aiming for; and even a locavore restaurant like Husk is patterned in that respect to French cuisine. In the case of Coi, it would be a real faux pas to insist on any seasoning other than what the chef thought to be appropriate.
Oct 28th, 2011, 05:32 AM
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Speaking of okra reeds, has everyone tried roasting your okra yet? DEEElicious.
I'm kind of glad to hear this may be "too too". I can place it down the list.
I think McGrady's lost their first "prime" chef, but apparently they have carried on well.
I'm kind of glad to hear this may be "too too". I can place it down the list.
I think McGrady's lost their first "prime" chef, but apparently they have carried on well.
Feb 16th, 2012, 10:40 AM
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Feb 16th, 2012, 02:47 PM
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We had a good meal at Husk, otherwise I would not have bothered to post the menu of the day:
http://www.flickr.com/photos/mksfca/...57623094971409
http://www.flickr.com/photos/mksfca/...57623094971409
Feb 19th, 2012, 07:04 AM
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While my three lunches (no dinners) at Husk have been good, I must admit that the best dishes were the simple ones, in which they didn't attempt anything too creative, unique, or heavy-handed.
I loved Husk's shrimp and grits and their crusted catfish with succotash; but, not so much the soft shell crab benedict. In the soft shell crab benedict, delicate crab was overwhelmed by addition of a cheddar-like cheese on top of the hollandaise. Platted with side of bacon-fried home fries and bits of sausage, the dish was so rich, greasy, and over-seasoned that it was (for me) inedible. I scraped away the layers to concentrate on excellent soft shell crab; I tasted, but did not eat, the home fries.
I grew up on southern food, with great respect for the power of butter and bacon drippings. Just a hint of smokey bacon or a dab of butter adds richness and depth; but, lard on the fats with a heavy hand and you lose the character of the food. To me, some preparations at Husk lacked subtlety.
I loved Husk's shrimp and grits and their crusted catfish with succotash; but, not so much the soft shell crab benedict. In the soft shell crab benedict, delicate crab was overwhelmed by addition of a cheddar-like cheese on top of the hollandaise. Platted with side of bacon-fried home fries and bits of sausage, the dish was so rich, greasy, and over-seasoned that it was (for me) inedible. I scraped away the layers to concentrate on excellent soft shell crab; I tasted, but did not eat, the home fries.
I grew up on southern food, with great respect for the power of butter and bacon drippings. Just a hint of smokey bacon or a dab of butter adds richness and depth; but, lard on the fats with a heavy hand and you lose the character of the food. To me, some preparations at Husk lacked subtlety.
Feb 19th, 2012, 09:15 AM
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In the original post, I failed to mention the bacon cornbread we ordered. This was an $8 side dish we were advised should not be missed. It came in a 4 in iron skillet, thank goodness there were only 2 of us, barely enough for 2 small pieces. The overwhelming taste was of extremely salty, overpoweringly smoked bacon. I am sorry we didn't send it back.
In the 6 months since we have visited, I have read quite a few reviews of this place, mixed is being generous. This place does make me think of The Emperor's New Clothes, few are willing to call them out and admit the chef is clueless.
In the 6 months since we have visited, I have read quite a few reviews of this place, mixed is being generous. This place does make me think of The Emperor's New Clothes, few are willing to call them out and admit the chef is clueless.
