Megan Baxter’s series, “12 Last Meals in Greenville,” documents the food lover’s farewell to our city. Check back each week for the next installment.
HUSK: Evolving, local menu
The very nature of Husk’s daily-changing menu prevents diners from having the same experience twice. Each of Husk’s restaurants (Greenville; Savannah, Georgia; Charleston; and Nashville, Tennessee) sources food from its individual region and produces dishes in keeping with that location’s cuisine.
Husk’s Greenville executive chef, Jon Buck, was a semifinalist for Best Chef Southeast by the James Beard Foundation.
Megan’s last Husk meal
Skillet of Appalachian Sourdough Cornbread + Husk Cured Meats & Local Cheese
The cornbread was dressed in a slather of pork-fat butter and was even better than any of us remembered. We ate around a collection of “Canadian bacon,” city ham, garlic-chili sausage, ham persillade, gouda, tomme, chevre, and blue cheese, staking them on crisp benne crackers and topping some with strawberry jam, others with seedy mustard.
For my main course, I ordered all four of the vegetable sides. There was buttery roasted cauliflower, smoky broccoli, chilled heirloom bean salad with Jocassee Tomme and a muscadine vinaigrette, and a delicious salad of tempura-fried zucchini, hearth-dried tomatoes, feta, and pepper-mash mayo.
For dessert, we shared spoonfuls of a peach cobbler from a miniature cast iron skillet, scooping up crust, peach, and ice cream with each bite.
Check Husk’s website for the current menu, which changes frequently. Here are some must-haves from Husk’s handcrafted cocktail selection:
Sabio Consejo / $12
Espolon Tequila, Peleton Mezcal, Ancho Reyes, Sage Cordial, Lemon
Starting Gun / $11
Old Forester BIB. Thyme Cordial, Lemon, Black Lemon Bitters
Violet Beauregarde / $10
Husk Blueberry Vodka, Mint Vanilla Cordial, Amaro Nonino, Bitters, Sparkling Wine