Husk was named best new restaurant in the US in 2011 by Bon Appetit. We had dinner there a couple of years ago, and wanted to try it again. Innovative menu, excellent execution and top-notch service, it's hard to beat, even in a food-lover's town like Charleston! We ordered a Cotes du Rhone with some age on it, a 2005 Gigondas, a reminder of a great trip there a few years back. A blend of Grenache and Syrah, it had lovely dark fruit with hints of anise and violets. I would like to point out that Husk's wine list is arranged by soil type. As a sommelier and a consumer, I found this inconvenient and artificial, and I bet I know more about the effect of soil type on wine than many. On to a delicious dinner:
For starters, my partner, SD, had fire roasted clams in a tomatoey broth, with fennel, greens, and a wedge of cornbread, served in a handmade wooden bowl.
I had housemade benne (sesame) seed crackers, with a scoop of pimiento cheese & pickled ramps, served on a weathered board.
SD then had Beeliner snapper with snap beans, red peppers in a shiitake broth. Dinner plates were handmade pottery, and it was nice to see so many hand made items in use. They make it harder for the dishwasher, but just as the intent is for the food to be local, having dishware from a local source reinforces it.
I had (to-die-for) duck, a slow cooked whole leg, on bourbon-apple butter farrotto, with wilted spinach and crunchy apple.
We then shared an outstanding slice of pecan tart with bourbon ice cream and sorghum caramel sauce.
No comments:
Post a Comment