“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 e
ntire 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.