Husk

"Perched atop Rutledge Hill and overlooking downtown Nashville, Husk’s historic building is an excellent place to ring in another year. Head for special, celebratory menu items for New Year’s Eve. Chef Ben Norton is adding a Bear Creek Farms rib-eye, deviled eggs and caviar, and more, plus Champagne by the glass, of course. Make reservations on Resy." - Ellen Fort

"There's fresh-shaved ham in the bloody marys here — what other convincing do you need? Visitors come for super Southern dishes like shrimp and grits or a butchers’ omelette with cured meats." - Erin Perkins

"Southern spot Husk offers a chicken-fried soft shell crab etouffee with dirty rice and limited soft shell sandwiches with nuoc cham slaw at the bar." - Erin Perkins

"Located in a former residence, Husk's bright wine paint, double porches, hanging ferns, and wrought iron fence look just as an artist might dream it up—like a storybook Charleston spot, and even today, years after its cult reservation status, many diners approach its front porch with the idea of Charleston with a capital "C" foremost in their minds. Tourists make up the majority of Husk's diners these days, and they arrive well-heeled and reservation app confirmed, but regulars still pop by on occasion, especially at the bar. Of all the restaurants in Charleston, this is still the one most locals get asked about. New Executive Chef Ray England works to lighten the restaurant's reputation for heavy-handed Southern-ness—expect hot lamb dumplings and smoked fish toast and ricotta doughnuts." - Stephanie Burt

"Chefs Zachary and Hannah Welton moved to the Lowcountry to be a part of famed chef Sean Brock’s vision for Husk." - Erin Perkins