A new Husk
will be opening in Nashville, but the concept will be the same as at the acclaimed Charleston
Only Southern ingredients will be used.
“Husk will always be about celebrating the diversity of the South as a region,” Chef Sean Brock
said. “The only difference is Charleston will focus on the cuisine of the Lowcountry while the Nashville Husk will focus on the cuisine of Tennessee.”
Brock, who won the James Beard Award for Best Chef in the Southeast in 2010, is executive chef at McCrady’s
and Husk restaurants in Charleston, managed by Neighborhood Dining Group
. They expect to open the Nashville Husk by early spring 2013.
They’ve found a 19th-century home in Nashville, and Brock said it will have the same feel as the Charleston restaurant – a historic home with a contemporary interior.
“Part of the magic of eating at Husk is expecting one thing and getting another,” he said.
Brock is excited about spending part of his time in Nashville, the city where he spent about three years as executive chef of the Hermitage Hotel before his move to McCrady’s.
“I loved working there and I loved living there,” he said “I just absolutely fell in love with it.”
The combination of music, art and great food make Nashville attractive, he said.
“Music is a big part of my life. It’s going to be cool to be hanging out in a town with such an enormous music scene. Plus I have so many friends there. I’ll live and work in two of my favorite cities.”
He expects to spend about half of his time in Charleston and half in Nashville, but he expects to be in Tennessee much more during the first few months.
Traveling between states wouldn’t work without the talented staffs at Husk and McCrady’s, he said. He will be flying to Nashville Oct. 29 to begin interviewing candidates for the staff there.
Husk opened in Charleston in November 2010, and the next September, Bon Appetit magazine
named it the nation’s best new restaurant. That was only part of the praise for Husk: USA Today called it one of the 10 best places in the country for local food and wine; Southern Living called it one of the best new restaurants in the South.
Brock said he doesn’t expect that type of excitement over the opening of the Nashville Husk.
“No way. People will be watching more closely and expecting much more.”
But, Brock said, he and his staff will work hard and “hopefully, people will embrace us being there.”