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Husk

0.1 mi$$$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."

Dan Heinze
Chef Dan Heinze
McCrady’s

Bin 152

0.1 mi$$Wine Bar
1 Review

"It's perfectly unpretentious and the ideal spot for drinking wine and nibbling on a well-curated cheese selection."

Mike Lata
Chef Mike Lata
The Ordinary

McCrady's

0.2 mi$$$$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."

Josh Walker
Chef Josh Walker
Xiao Bao Biscuit

Minero

0.3 mi$$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."

Jacques Larson
Chef Jacques Larson
Obstinate Daughter

Minero

0.3 mi$$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."

Dan Heinze
Chef Dan Heinze
McCrady’s

FIG

0.4 mi$$$Modern, American
3 Reviews

"This dish has been on the menu from day one and embodies the mantra of the restaurant: simplicity and perfect execution. I have never had a better chicken liver terrine. The pâté is so creamy, light and heavenly. I'm sure these guys could fabricate this deliciousness in their sleep because they have made it so many times."

Jacques Larson
Chef Jacques Larson
Obstinate Daughter

FIG

0.4 mi$$$Modern, American
1 Review

"A time-honored sauce such as bolognese is rarely done this well. Ground local lamb, pancetta and a host of herbs and vegetables give this tomato-based sauce a depth that is hard to find. The ricotta gnocchi are so delicately made and cooked that they almost disappear when eaten, yet still stand up to their accompanying gravy to let you know they are there and a major part of the dish."

Matt Bolus
Chef Matt Bolus
The 404 Kitchen

167 Raw

0.6 mi$$SeafoodPeninsula/Downtown
1 Review

"The bread is nice and soft, with a good spread of garlic butter and scallops that are fried perfectly and tossed in a sweet, yet tangy citrus sauce. Then they top it with a generous amount of Thai vegetables. The space is really small, so it’s best to sit at the chef’s bar."

Taste of Thai

0.6 mi$$Thai, Asian
1 Review

"Everyone goes to Basil, but I like the pad Thai at this college kid joint because they are not afraid of tamarind and spice. It's cheap at lunch, too."

Andy Henderson
Chef Andy Henderson
Consulting Chef
Sean Brock at Minero
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Sean Brock
Minero, Husk, Husk Restaurant
Charleston, Nashville
5
Bob Cook at Cypress
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Bob Cook
Cypress, Artisan Meat Share
Charleston
5
Paul Yellin at Cane Rhum Bar & Caribbean Kitchen
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Paul Yellin
Cane Rhum Bar & Caribbean Kitchen
Charleston
0
Husk in Charleston
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24. Husk

$$$Southern, Seafood, Modern, Americanclosed
1
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