Sean Brock at Minero

Bio

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement–it’s a way of life.”

My Restaurants

Where I Eat

Behind the Scenes

Chef Sean Brock reviews  at post.venue.name
"Very very very cool knife from @heartwoodforge. The handle length to blade length makes this feel like an extension of your hand. It's perfect for cutting and peeling without a cutting board, "granny style""
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Chef Sean Brock reviews  at post.venue.name
"An incredibly earnest look at Southern food through the eyes of @johntedge. I'm about to read this book for the third time. These pages are filled with a lifetime of compassion, respect and curiosity. Congratulations @johntedge on an incredible achievement. I don't know what we would do without you."
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Chef Sean Brock reviews  at post.venue.name
"@dakotahams aged for two years. A slice of heaven."
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Chef Sean Brock reviews  at post.venue.name
"Click on the link in my bio to read about my pantry obsession at home. Big thanks to @pkgourmet and @gq"
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Chef Sean Brock reviews  at post.venue.name
"Shrimp grilled on a Magnolia leaf. Wonderful flavor and aroma. I find it fascinating that these leaves can withstand the heat of the coals."
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From My Menu

Chef Dan Heinze reviews Husk cheeseburger at Husk Restaurant
$$$ | Southern, | Seafood, | Modern, | American
1 Review
"The cheeseburger at Husk is the best I’ve ever eaten. I love its simplicity, the freshest benne seed bun, and the smokiness that comes from the grinding of Benton’s bacon into the two thin burger patties."
Chef Dan Heinze reviews Queso fundido at Minero
$$ | Mexican
1 Review
"This is the best cheesy compliment to the fresh, heirloom corn tortillas, which are nixtamalized, pressed and toasted in-house every day. The layers of chorizo, Valentina hot sauce, roasted poblanos and caramelized Chihuahua cheese develop and get better and better with every bite until it's gone and you have to order another."
Chef Jacques Larson reviews Heirloom pumpkin and mushroom mula at Minero
$$ | Mexican
1 Review
"I have had many mind blowing meals at both McCrady's and Husk, but I am enamored by Minero. The menu is soulful, showcasing Sean Brock's brilliance via a more rustic cuisine. The menu is both fun and tasty. One standout is the mula. This small quesadilla ties in a lot of Sean's style, utilizing local and heirloom products and transforming them into something that's foreign yet familiar."
Chef Josh Walker reviews Beef tartare at McCrady's
$$$ | Southern, | Modern, | American
1 Review
"Beef tartar is one of those classic dishes that, if you put it on your menu at this point, it has to be super amazing or you look like an asshole. Chef Daniel Heinze is bold enough to take the challenge and is nice enough to make us all onion rings to boot. Well done."

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