“Confit Duck Leg, Black Garlic, Pan Fried Farro Verde, Pear Kimchi, Embered Cabbage, Virginia Peanuts…” Honestly, when I hear a menu description like that I usually excuse myself (“Where’s the men’s room?”) and head for the hills. It is a chef in a thousand who can pull of a menu promise like that. As Flip Wilson’s character Geraldine used to say, “Don’t write a check with your mouth that your body can’t cash.” That’s how I feel about menu prose. Sean Brock, author or Heritage and Chef/Partner of Husk Restaurant in Charleston is that one in a thousand who can cash that check. That duck, among many other dishes, was outstanding and delivered with style, hospitality and good old southern graciousness that made the entire evening stand out. I posted an album on Facebook of all the dishes we ate that evening. I want to go back. Now. Living in Jersey City makes that a little difficult but I’m sure we can figure it out. To the left is another beauty that added up to more than the sum of its parts: Conmeal Dusted NC Catfish, Summer Squash, Fennel, Toasted Sunflower, Husk Chow Chow, Dill.
Go to Husk. Now if you can.