"The Neighborhood Dining Group and James Beard Award-winning chef Sean Brock opened the newest Husk outpost in Savannah on January 3, 2018. The largest of the four Husks can be found in Savannah’s Landmark Historic District in a revamped building that was severely damaged by a fire in the fall of 2009. Brock and chef de cuisine Tyler Williams, who previously honed his skills in Atlanta at Woodfire Grill, have created a menu that highlights ingredients from coastal Georgia — like Savannah green rice and Georgia citrus. The daily menu features several Husk classics with added Savannah flair, like chestnut cornbread with Georgia cane butter, and a few new options. Reimagined first courses include griddled scrapple with a crispy black pepper biscuit and Anson Mills hoppin’ john with duck confit, cracklings, and a creamy scrambled egg that coats the dish. The oyster menu is more expansive, as this is the first Husk to feature a raw bar. A sherry mist, which comes in a small perfume bottle, and a crunchy peanut horseradish serve as thrilling accompaniments to the offerings. Main courses are executed in the Husk way, with the previously mentioned Savannah green rice making its way onto the bone-in Carolina Chicken." - Parker Milner