Travis Grimes now helms this highly popular Charleston eatery, working with founder and James Beard Award-winning chef Sean Brock. Using locally grown products is the Husk hallmark: menu offerings change daily to reflect whatever is most recently plucked from farm and sea. All dishes are cooked using only ingredients that are indigenous to or produced in the South. An on-site heirloom seed husbandry as well as in-house pickling and charcuterie operations add to the authenticity of it all. D (daily), Br (Su).