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
"Freshly picked Red Bay Berries by @coach_bryan this morning. Endless possibilities to expand our lowcountry pantry."
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Chef Sean Brock reviews  at post.venue.name
"This book was published in '97. Veyrat was composing plates that could easily stand up to, if not overshadow the current food world."
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Chef Sean Brock reviews  at post.venue.name
"Summer berries and flowers, fermented honey. @mccradys"
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From My Menu

Chef Dan Heinze reviews Husk cheeseburger at Husk Restaurant
$$$ | Southern | Seafood | Modern | American
"The cheeseburger at Husk is the best I’ve ever eaten. I love its simplicity, the freshest benne seed bun, and the smokiness that comes from the grinding of Benton’s bacon into the two thin burger patties."
Chef Dan Heinze reviews Queso fundido at Minero
$$ | Mexican
"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
$$ | Mexican
"I have had many mind blowing meals at both McCrady's and Husk, but I am enamored by Minero. The menu is soulful, showcasing Sean Brock's brilliance via a more rustic cuisine. The menu is both fun and tasty. One standout is the mula. This small quesadilla ties in a lot of Sean's style, utilizing local and heirloom products and transforming them into something that's foreign yet familiar."
Chef Josh Walker reviews Beef tartare at McCrady's
$$$ | Southern | Modern | American
"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."
Chef Chad Newton reviews Country Ham & Bourbon at Husk Restaurant
$$$ | Southern | Seafood | Modern | American
"Eat next door in the Husk dining room for sure but start or finish here with the shaved Broadbent Ham backed with any of the amazing bourbons. They go together magically. The space is beautiful and rustic yet super comfortable."

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