With an abundance of accolades, Husk serves an ambitious menu steeped in the South—and the South alone. Seriously. Celebrated Chef Sean Brock forbids the inclusion of items from other regions or provinces, even olive oil. A large chalkboard lists the ever-changing artisanal dishes available, as the menu sometimes varies twice daily. Supper favorites include seafood such as snapper, catfish, and flounder, frequently paired with heirloom vegetables. Try the Southern fried chicken skins or skillet of smoky bacon corn bread, too—both are terrifically popular. The building itself, balcony intact, dates to the late 19th century, and the freestanding bar beside the restaurant is lined with 100-year-old exposed brick and several Kentucky bourbons and whiskeys. If you can't score a reservation, Husk Bar next door is arguably just as good for intimate drinks and a burger.