Southern chef and bourbon evangelist Sean Brock is making moves. Big moves. Sometime this fall, Brock will open a third location of his acclaimed modern Southern restaurant Husk in Greensville, South Carolina. Then, a few months later in early 2017, he’ll do it all again in Savannah, Georgia — new territory for him and his team. The chef tells Food & Wine’s Kate Krader that he’s interested in exploring and mining each city’s culinary history, so don’t expect either to be a replica of the Husks in Charleston and Nashville.
The Greensville iteration will open in a 4,500-square-foot space decorated with a 100-year-old Ballard flour mural, while the Savannah branch will be located in what is purportedly a very haunted building. (How Faulknerian.) For the next few months, Brock says, he’ll dive deep into research, hunting down local community cookbooks and figuring out what it means to translate Husk’s cuisine to these cities. Some things, though, won’t be left behind: namely his shrimp and grits, fried chicken, and that famous burger. Lest you think this could be it for Husk expansion, it seems Brock has bigger plans, telling Krader when shes asks about the possibility of a New York location, “every city could have a Husk.”