Step Inside the New Husk Nashville

Take a look inside Music City's most talked-about new restaurant

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    Husk Restaurant, Nashville, Tennessee.

    Andrea Behrends

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    The restaurant is housed in the late-nineteenth-century home of former Nashville mayor Richard Houston Dudley.

    Andrea Behrends

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    Plates, made and fired by local potter Caroline Cercone.

    Andrea Behrends

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    One of the main-level dining rooms.

    Andrea Behrends

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    A table ready for service.

    Andrea Behrends

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    The garden out back.

    Andrea Behrends

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    A glassed-in dining room overlooks the garden.

    Andrea Behrends

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    Hickory and oak piled by the front door to fuel the wood-burning grill inside.

    Andrea Behrends

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    Executive Chef Sean Brock at work in the kitchen.

    Andrea Behrends

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    Chef de Cuisine Morgan McGlone gets ready to cook some fish.

    Andrea Behrends

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    Hustle and bustle in the Husk kitchen.

    Andrea Behrends

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    Shelves in the walk-in cooler.

    Andrea Behrends

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    Fresh-picked herbs in the cooler.

    Andrea Behrends

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    Fresh ramps.

    Andrea Behrends

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    Pastry chef Lisa Donovan.

    Andrea Behrends

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    Brock addresses his staff in the dining room.

    Andrea Behrends

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    The opening roster of ingredients and suppliers.

    Andrea Behrends

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    Brock says that this custom-built grill has him more excited to cook than ever.

    Andrea Behrends

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    McGlone and team gear up for the big opening.

    Andrea Behrends

In 2010, Husk Restaurant opened in Charleston, South Carolina, with an extraordinary mission: to make great Southern food using only ingredients from below the Mason-Dixon line. Now, less than three years later, chef Sean Brock is bringing his vision and a second Husk to Nashville, Tennessee.

But Husk Nashville, which begins seating May 23, is no carbon copy of the original. Because menus at both locations are shaped by local ingredients, this Husk will feature less seafood and more hearty inland fare. Expect to see Allan Benton’s smoky Tennessee bacon, fresh buttermilk from Knoxville’s Cruze Dairy Farm, and trout from Sunburst Trout Farms in western North Carolina on the menu. Brock, who grew up in southwestern Virginia, just over the Tennessee border, is also drawing on memories of his Appalachian childhood with opening-night dishes such as pokeweed fritters and porgy served with wild nettle jam and cornmeal gravy.

 

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