Husk Nashville

"Husk has been holding it down in Rutledge Hill for over a decade. It’s situated in a historic Victorian mansion that still feels authentically creaky and old in a really cool way. They changed chefs a few years ago, and while it took some time for the new crew to find its footing, they’re hitting their stride with new riffs on Southern dishes and old favorites like glazed pig ears and Benton’s country ham with soft rolls. Take your out-of-towners here—it checks off the “trying Southern food” box in an elevated, special way. If the weather’s nice, grab a table on the patio near the vegetable and herb garden and order a round of whiskey cocktails. " - jackie gutierrez jones 2, ann walczak

"Husk opened in 2013, with a big-name chef and dishes that pushed the boundaries of proper Southern cooking. And for a while, it was the reservation to get, and the place out-of-towners had on their Nashville restaurant bucket list. Since then, a new chef and kitchen crew have taken the reins. And while they struggled to stand out for a bit among all the newer restaurants experimenting with traditional Southern dishes, Husk has finally found its footing. It’s reliable, solid, and still a great place to introduce visitors to Southern ingredients in a really interesting way. Plus, on a beautiful Nashville day, the patio out back is as charming as ever for an intimate brunch. photo credit: Soundtrack My Drink photo credit: Soundtrack My Drink The restaurant is located in a historic Rutledge Hill mansion, built in the late 19th century by a mayor of Nashville. With it's huge pillars and wraparound porch, this place is proof that, yes, this city did exist before the commercial country stars dug their heels in. It's a tiny slice of Nashville history where out-of-towners can have a quintessential Southern dining experience, but it's equally good for locals who just want a consistently good cheeseburger at the downstairs bar. And there's genuine Southern hospitality here: servers are friendly and will enthusiastically explain the history of the place, and the backstory behind all the vegetables and proteins. Many of Husk’s ingredients are, indeed, sourced from the South. In fact, there’s a list of the purveyors and farms they use right when you walk in. But some things are also grown right on the property itself, and those ingredients find their way into a rotating cast of dishes that changes nightly, along with a few staples. If you’re a Southerner, you’ll recognize most things on the menu: pimento cheese, buttermilk biscuits, cornmeal-fried catfish, and pork with butter beans. The dishes are never boring, though, like Gulf swordfish with poblano dashi, bacon, clams, and Thai basil. photo credit: Soundtrack My Drink photo credit: Soundtrack My Drink photo credit: Soundtrack My Drink No matter when you come to Husk, we can pretty much guarantee two things: all the food will be very good, and you’ll wonder why you waited so long to come back. Food Rundown photo credit: Soundtrack My Drink Husk Cheeseburger Whether it’s brunch or dinner, the Husk cheeseburger always makes an appearance. Two juicy patties come topped with american cheese on a sesame bun—it’s a classic presentation done really, really well. The thick-cut fries with the burger are nicely crisped and pack a heart potato punch. photo credit: Soundtrack My Drink Pimento Cheese & Benne Crackers Pimento cheese is practically a requirement around these parts, and Husk’s version has a nice spicy edge that prevents the dish from getting too bland. The homemade benne crackers are sturdy enough to hold a big ol’ scoop of the cheese without cracking. Kentucky Glazed Pig Ears This has been on Husk’s menu since the beginning of time (a.k.a. 2013). Sweet, crispy pig ear nuggets are wrapped in lettuce, providing a light, fresh counterpoint to the rich, fried ears that headline the dish. A must-order. photo credit: Husk A Plate Of Southern Vegetables We get excited about eating vegetables at Husk. The exact produce on the plate varies by season, but each one is prepared and presented in ways that force you to consider them in a whole new light. Think: pickled Swiss chard, hush puppies made from Sea Island peas, and charred cabbage with a spicy buttermilk dressing. Vinegar Pie This isn’t just a doughy pool of white vinegar, but rather a pie recipe from the Depression era, and if it’s on the dessert menu that day, order it. Sticky and sweet with the slightest bit of tang from the vinegar, it’s proof that even with minimal ingredients, you can make something that tastes nuanced and complex. Less is more." - Jackie Gutierrez-Jones

"Situated a few blocks south of Broadway in a historic house built in 1879, Husk has been dishing up rustic Southern fare with an emphasis on sourcing ingredients only found in the South. Chef Ben Norton’s menu utilizes in-house pickling and garden-fresh herbs and produce to deliver hearty standouts like shrimp and grits, country ham, pimento cheese, cheddar biscuits, and catfish that bring back diners time and again." - Jackie Gutierrez-Jones, Eater Staff

"An off-shoot of the Charleston, South Carolina original Husk, this Nashville incarnation is housed in a historic mansion and has a stellar vibe. James Beard award-winning executive chef Sean Brock does not play when it comes to flavor and authentic ingredients. Husk is the place for expertly executed and elevated farm-to-table southern cuisine. The menu changes daily so be sure to stay up on what's cooking by visiting their menu on Husk's website." - ST8MNT

"Nestled in the Rutledge Hill neighborhood near downtown, Husk’s back patio is a prime location for soaking up the sun in a quiet, Secret Garden-like space while having a few cocktails and enjoying some of the dishes that utilize the ingredients from the garden surrounding you. It isn’t loud and buzzy, but rather, a serene space for catching up with good friends and family over buttermilk cheddar biscuits and plates of roast chicken." - Kellie Walton, Eater Staff