Nashville fans of James Beard Award-winning chef Sean Brock are lining up to get their first taste of Husk Nashville — the first outpost of his famous Charleston, S.C. restaurant — now that it will finally open this week. The restaurant, which is located in Rutledge Hill in the heart of downtown Nashville, focuses on Southern ingredients, specifically heirloom products from local Tennessee farmers.
Brock tapped chef de cuisine Morgan McGlone, who studied under Brock at Husk in Charleston, to manage the daily operations at the Nashville restaurant. Brock will craft the daily menus according to what’s available from the local farmers and artisans, and McGlone and his team will incorporate philosophies such as seed-saving, heirloom husbandry and in-house pickling and charcuterie programs, which are at the core of Husk’s cuisine.
While the ideologies of the two restaurants are the same, the food will be slightly different. Nashville will have much less seafood, given its land-locked location, and instead will focus on “preaching the gospel of the South” and embracing Music City — so expect iconic Nashville dishes on the menu such as hot chicken.
The restaurant is located in the former 19th-century home of Dr. John Bunyan Stephens, a medical professor at the University of Nashville, and is now listed on the National Register of Historic Places. The space has been completely restored and the interior design is modern and minimalist, yet still maintains its historic charm. The original floors, windows and walls remain, and the main kitchen on the second level is open, so guests can watch the chefs in action. A more intimate dining space with large bay windows is located on the lower level, and the bar opens up to the outdoor patio. The home’s original Carriage House also has been updated and is available for special events and private dinners.
Photos courtesy of The Neighborhood Dining Group
