“If it doesn’t come from the South, it’s not coming through the door,” says James Beard Award-winning Chef Sean Brock. Brock, who recently opened Husk in May, has instantly made this place the hardest restaurant to get into in Nashville, Tn. After being a huge hit in Charleston, Husk Nashville is its sister restaurant and offers a cuisine that is “not about rediscovering Southern cooking, but rather exploring the reality of Southern food,” says Brock. Led by Chef Sean Brock and Chef de Cuisine Morgan McGlone, Husk redefines what it means to cook and eat in Nashville. Hola!
Located on Rutledge Hill, this historic house of Husk, which used to be Mayor Richard Houston Dudley’s home, demonstrates a sense of Southern style, energy, and cosmopolitan flair. After my parents were raving about this new hot spot on my most recent trip to Nashville {oh yes, the trip was less than 24 hours!}, they insisted we go celebrate my birthday lunch at Husk before my flight. And all the raving was no understatement. When I took my first bite into their white lily biscuits, my eyes lit up and immediately asked if Husk’s Chef de Cuisine Morgan McGlone happened to be at the restaurant that day for a brief chat. Oh, was I one lucky señorita!
me + chef de cusine morgan mcglone
Bonjour + Hola’s interview with Husk Nashville’s Chef de Cuisine Morgan McGlone:
B+H: What makes Husk different from other restaurants in Nashville?
McGlone: I think if anything it’s our ability to evolve with what’s available to us to cook with, and being able to change the menu daily sometimes twice daily gives you an incredible amount of flexibility.
B+H: How did you get involved with the restaurant?
McGlone: I used to read Chef Sean Brocks Blog in Australia and wanted to work with him somehow. I applied to stage there at Husk Charleston in July 2011 with the intention of going to NYC to work and live. Something happened to me there and I ended up asking for a job. I started working there in August 2011, and was asked to come and run the Husk Kitchen in Nashville for Chef Brock late last year. We officially open May 23rd 2013.
B+H: How would you describe the cuisine at Husk?
McGlone: I think I can some it up in a short answer: Fresh, Flavor, History, Discipline, Farms.
B+H: Do you have a favorite item on the menu? Or does it constantly change?
McGlone: We are always developing new dishes with Chef Brock, so it’s hard to choose a particular menu item. But, I really love Corn right now – Southern corn is crazy good right now.
B+H: Any current ingredient obsession of yours?
McGlone: Kim Chi, I’m obsessed with Korean Food!
husk’s garden behind the restaurant where much of their produce is grown
My favorites from Husk Nashville?:
white lily biscuits with black pepper + husk sausage gravy
butter lettuce wedge, edwards bacon, buttermilk, radish + tomato
rappahannock oysters with green garlic butter, bottarga + lovage
sc shrimp and weisenberger grits, heirloom tomato, shiitake, poached wedge oak farm egg
bear creek farm beef, with a fried farm egg, herb dressing, surry sausage confit potato hash
‘ms snapper, cooked over embers, farm dave’s cabbage, tomato-cornmeal gravy
buttermilk pie, with peaches + cream
brown butter pound cake with caramelized tn apples + sorghum swirl ice cream
Whether you’re looking for the prime spot to dine in Nashville at the moment or are getting your restaurant list together for a future trip below the Mason Dixon, check out Husk Nashville. This place truly houses the best tastes of the South! B+H
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