Some may say that visiting Husk, one of Charleston's best-known restaurants, simply must make it to the eating agenda. It's a place with a simple philosophy. Only food that's produced in the South will make it to the plate. The menu may not be a celebration of Southern classics, but it does celebrate the fine produce that's grown in this part of the country.
Both of us looked up when we heard the pork ribs (14) enter the room. Yes, it was the sound coming from the plate that got our attention. And that plate was headed straight for me. The most tender, smokey and lusciously sweet pork ribs I've had for quite some time. These babies are slow-smoked over pecan shells, served with some rather audible pork rinds that continue making crackling noises once they're inside your mouth. One word. Incredible.
Our other dish - the Manchester Farms quail (15) - may not have made any sound on arrival, but it sure spoke through its earthy flavours. Nutty farro, sliced apple and fennel, kale, watercress and brown butter.
An intriguing sounding pecan pie panna cotta (7) comes parfait-style, topped with "pecan pie filling" and a thin donut-like cinnamon "pie crust". And we also have a slice of buttermilk pie (7), a bit of a Southern favourite. The pie comes with some sweet macerated peaches, teaming well with the slightly sour baked custard filling.
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