Sunday, June 12, 2011

Anniversary Dinner: Husk

The BF and I have been together for two years today, so to celebrate our tolerance adoring love for each other we headed to Husk last night for one of the best dining experiences I've had to date.

Husk, a creation from famed Chef Sean Brock of McCrady's, opened shop on Queen Street next to Poogan's Porch and has been a popular haven for Southern cuisine lovers everywhere; opened only this year, it's already been featured on Food Network's "The Best Thing I Ever Ate" for their heavenly Bacon Cornbread, a meal in itself that is served charmingly in the skillet in which it was prepared.
Upon arriving, we were greeted with the hustle-and-bustle of a restaurant that is currently all-the-rage. The decor matches the dishes - both are clean, modern, and comforting. Seated immediately (it helps to have reservations two months in advance) we began reviewing the wine list and our menus that were placed in front of us like small welcome mats to the Husk home. 
After surveying the menu of the fresh dishes of the day (Husk's menu changes daily according to what is fresh, local, and available) I excitedly pointed to a Skillet of Benton's Bacon Cornbread - to share, of course - and the South Carolina Beef Tenderloin with Fried Potato Confit and a Warm Mangalista Bacon, Mushroom and Heirloom Flat Bean Salad. Matt ordered the Wood Fired Chicken from Keegan Filion Farms with Smoky Butterbeans and Benton’s Ham Hock Braised Garden Greens.

Our sesame seed sweet rolls came out first with the lightest, fluffiest butter I have ever tasted: Pork Butter. Don't think about it, just eat it.
As if the sweet, butteriness wasn't enough, our bacon cornbread arrived minutes later to our delight. 
I could eat this for dinner. Every night. The outside crunch paired perfectly with the warm, moist inside, melting in my mouth. The bacon added a nice smoky flavor to the buttery sweetness of the cornbread. YUM.

Then our main courses arrived:

My beef tenderloin was cooked to perfection; the juiciness of the meat was the perfect accompaniment to our pinot noir. The fried potatoes were not greasy at all, and having the potato fried added a nice crunch to the soft starch. Matt enjoyed his food, too, as his entire plate was clean and I helped by picking at his collard greens (NOTE: I have always HATED collard greens. I'm now a convert thanks to Sean Brock).

To top off our already decadent evening, we headed over to the Bar at Husk, a separate building to the right of the restaurant. We headed upstairs and sat in cozy chairs as we admired the charming atmosphere reminiscent of a modern English pub. 
We ended the evening with a glass of wine for myself and a martini for Matt. It was the perfect way to toast to us.