Husk Savannah serves up creative Southern dishes in a stylish mansion, where vibrant art and cozy seating amplify the delightful cocktail experience.
"Husk is as sceney and scrumptious as ever. The menu shifts with the seasons, but you can count on the staples like the lauded cheeseburger, hot fried chicken, white lily biscuits, and French toast biscuits. Husk’s wine list is celebrated for a reason and even includes a couple of Georgia wines from Cane Creek Vineyards." - Kiki Dy
"Husk is redefining regional culinary pride. A new partnership with North Carolina’s Osetra caviar purveyor, Marshallberg Farm, brings the restaurant one step closer to its goal of offering a fully Southeastern-sourced raw bar. Sommelier Jamie Crotts is also adding a range of wines from Georgia’s Cane Creek Vineyard for summer." - Kiki Dy
"Husk has been a pretty successful restaurant in Charleston and Nashville for a while, and they opened this newest location in Savannah in 2018. The space feels special, with a large dining room inside a converted home filled with colorful artwork and tables around the chandelier-lit bar priming you for the big fancy dinner to come. The menu is all about seasonal dishes that use ingredients native to the South, so expect to see things like oysters on the half shell, yellowfin tuna with Carolina Gold rice, and dan dan noodles with a benne seed tahini. Save room for an order of fluffy biscuits and the Husk charcuterie, which includes country ham and locally-made cheeses." - caroline eubanks
"Chef Chris Hathcock ran the kitchen at the acclaimed Husk (12 West Oglethorpe Avenue) in Savannah for six years before stepping away earlier this year to pursue other projects." - Erin Perkins
"Husk has been a pretty successful restaurant in and for a while, and they opened this newest location in Savannah in 2018. The space feels appropriately special, with a large dining room inside a converted home filled with colorful artwork and intimate tables around the chandelier-lit bar priming you for the big fancy dinner to come. The menu is all about seasonal dishes that use ingredients native to the south, so expect to see things like oysters on the half shell, yellowfin tuna with Carolina Gold rice, and dan dan noodles with a benne seed tahini. Save room for an order of fluffy biscuits and the Husk charcuterie, which includes country ham and locally-made cheeses. " - Caroline Eubanks
