Retreat to Charleston: Pigs Ears, Pickles and Champagne

As mentioned earlier this week, I was lucky enough to take a quick vacation to Lowcountry last week. Much preparation went into this trip because of Charleston’s reputation for amazing restaurants. But after some quick reading, it was an easy choice to book a reservation in what Bon Appetit is now calling “the hottest restaurant in the South,” Husk. I’m careful about not being in the restaurant review business on MMoM so I won’t go into too much detail but the meal was exceptional.

It is not often that you can pair a platter of pickled okra, green tomatoes and cucumbers, a selection of “the South’s finest Hams” with a bottle of champagne but Husk provided an amazing atmosphere to do just that. A renovated Southern home with large porches and ceiling fans meets white table clothes and nationally acclaimed dishes.

We ordered a selection of starters and entrees to share – and was convinced to stay late for a Mississippi Mud Pie topped with bitter coca nibs which was absolutely amazing.  A final drink on the  second floor porch was the perfect conclusion to this meal. 

The menu at Husk changes daily  but these were our selections. I think we would both agree the crispy pig ear was the best ingredient on any of our plates – despite how trendy their ramps are (we saw the chef on Martha Stewart the day before we dined talking about his foraging for ramps).

  • A Tasting of the South’s Finest Hams with HUSK Accompaniments
  • Chris John’s Fried Soft Shell Crab with Pea Shoot and Red Cabbage Slaw, Ramp Mayonnaise
  • Smoked NC Trout and Benton’s Bacon Bisque with Black Pepper Biscuit Crumble
  • Fudge Farm’s Pork, Greg’s Blizzard Grits, Butter Braised Onions, Crispy Pig Ear and Pole Bean Salad
  • Border Springs Lamb Terrine with Creamy Cabbage and WV Ramps, Spicy Tomato Jam

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