We saved Husk, Chef Sean Brock’s newest restaurant, for our last meal in Charleston. While we went to McCrady’s, Brock’s other restaurant, for dinner, we knew we wanted to try Husk for lunch for one reason: the cheeseburger.
The Husk cheeseburger is something of legend, having been named one of the best in the country by Forbes and, perhaps even more importantly, Adam Rapoport, editor-in-chief of Bon Appetit.
So what goes into Brock’s burger magic?
The Husk burger is a surprisingly uncomplicated affair: a housemade buttermilk and benne-seed bun is topped with two Benton’s bacon-infused patties, American cheese, shaved white onions, bread & butter pickles, and a “special” sauce (which is actually just a blend of ketchup, mayonnaise, mustard, pickles, and jalapeños, served alongside fried potato wedges.
Brock told Eater, “The more cheeseburgers you eat, the more you realize how simple they really need to be.”
We have to say: it did live up to the hype, but I don’t want to discredit anything else we had at Husk. From the inventive non-alcoholic sodas to the Kentuckyaki pig’s ear lettuce wraps and my main course of Manchester Farms quail, Husk subtly and inventively elevated Southern cuisine.
– Laura and Ryan