Welcome to Husk, home to celebrated chef Sean Brock, a host of ingredients indigenous to the region, and an abundance of accolades. Named Best New Restaurant in America by Bon Appetit magazine in 2011, Husk serves an ambitious menu steeped in the South—and the South alone. Seriously. Brock forbids the inclusion of items from other regions or provinces, even olive oil. A large chalkboard inside the restaurant accounts for an offering of ever-changing artisanal foods, 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.