A Good Southern Restuarant

You would think that the New York Times Dining section would only cover city restaurants. It makes sense because it covers the Manhattan metro area. Yet , yesterday's Dining section regular writer.Sam Sifton gave a glowing review and interview about Husk. Sean Brock's brand new sensation in Charleston, South Carolina.

Sean Brock is really a Virginian who attended the famous Johnson and Wales College which is famously known for their hospitality courses. H e fell in love with Charleston during his years there , so much in fact that he purchased an 1893 Queen Anne style home in the town's center. The cuisine celebrates Southern heritage and th e foods that made it great. There is also mentionof Mr. Brock's other restaurant McCrady's , another local favorite

I was curious myself and I checked out Husk's menu. It does stick to the Carolinian food traditions of combining fancy and simple . There' s even a fried baloney appetizer which is kind of a rebel fave. Yet there is also a great variety of seafood, a nod to Charleston's maritime heritage. Grits were on today's' menu (it changes daily) with shrimp . I can just imagine this to be creamy and actually a perfect accompaniment.Usually grits are somewhat dry and not known for being with seafood,

Good Southern cooking is hard to come by these days, even in the South itself. Yet, Sean Brock has managed to top even himself with his love of the cuisine and use of fresh ingredients. he adheres to the tradition of good cooking with simple ingredients , and makes each dish true to tradition yet unique.