A Charleston-based restaurant that has made dozens of best-of lists will open soon in downtown Greenville.Husk in Charleston has been included on Bon Appetit’s Best New Restaurant in America list, Business Insider’s 45 Best Restaurants in America list and dozens of others. Husk will open in Greenville’s West End at 722 S. Main St., less than a block away from where Main and Augusta streets split. The 4,500-square-foot building is listed by the South Carolina Department of Archives and History as having been built in 1903.The Greenville location will be the third for Husk. The second one is in Nashville.Food & Wine Magazine reported Thursday that Chef Sean Brock and business partner David Howe will open new locations in Greenville next fall and in Savannah in early 2017.Brock told Food & Wine writer Kate Krader that he will be collecting old church and community cookbooks and hiring locals to teach him about the food.Krader writes that Brock has promised to serve “locally appropriate versions of his signature dish -- shrimp and grits, as well as a Husk burger and fried chicken.”

A Charleston-based restaurant that has made dozens of best-of lists will open soon in downtown Greenville.

Husk in Charleston has been included on Bon Appetit’s Best New Restaurant in America list, Business Insider’s 45 Best Restaurants in America list and dozens of others.


Husk will open in Greenville’s West End at 722 S. Main St., less than a block away from where Main and Augusta streets split. The 4,500-square-foot building is listed by the South Carolina Department of Archives and History as having been built in 1903.

The Greenville location will be the third for Husk. The second one is in Nashville.

Food & Wine Magazine reported Thursday that Chef Sean Brock and business partner David Howe will open new locations in Greenville next fall and in Savannah in early 2017.

Brock told Food & Wine writer Kate Krader that he will be collecting old church and community cookbooks and hiring locals to teach him about the food.

Krader writes that Brock has promised to serve “locally appropriate versions of his signature dish -- shrimp and grits, as well as a Husk burger and fried chicken.”