In June, during our visit to Savannah, we ate at Husk’s new location there. The Charleston original is extremely well-known and we were very excited to try out the Savannah location. Each location uses ingredients as local as possible throughout the menu. We had a wonderful experience and so am including Husk Savannah in my New Bites series. 

The restaurant took up in this beautiful renovated mansion with small dining rooms on both the lower and upper levels, with the large and bustling bar in the former.

On June 1, the menu was very focused on seasonal ingredients with green onions being exceptionally prevalent throughout.

After being sat in a room upstairs with maybe 8-10 tables, high ceilings and gloriously large windows, we ordered the Tilefish Crudo to start. Incredibly fresh with green onions, a citrus sauce and a grapefruit jelly on the bottom.

They have a wonderful non-alcoholic craft cocktail program that I was very excited about. My rhubarb-ginger beverage with a slice of cucumber was very dry and light – almost no sweetness which is incredibly hard to find in a “mocktail.” I was thrilled. Sean’s bourbon cocktail was also delicious.

Next up were the Johnny Cakes, which had green onions inside and a scallion butter that was SO GOOD. These were crispy yet light, simple yet flavorful.

Our main courses were the stars of the show, though. I had the 24-hour brined pork chop with pan juices, which was served with collards with peanuts, a red pepper jelly and peanut whip. That pork – it will be the pork by which all other pork is measured (and will fail). Juicy, full of flavor, perfectly cooked and complimented (for me at least) perfectly with that red pepper spread. De-lish!

Sean had a duo of beef with a filet and a beef croqueta with these incredible, marinated umami-mushrooms and a sunchoke puree. Again, perfectly cooked and seasoned – and those mushrooms added a layer of complexity and interest you don’t often get in a restaurant’s “steak” dish. Impressive.

I love rhubarb. It’s season is regretfully short-lived so I partake while I can. I knew from the moment I saw the strawberry-rhubarb tart on the menu with grapefruit ice cream that it was the only dessert option for me. However, I managed to convince Sean – who had excused himself to the restroom while I ordered the dessert – that the server had completely sold me on the olive oil cake (which did sound lovely). 

I NEVER am able to pull one over on Sean. But his face and reaction when the server placed the tart in front of us had me beaming with satisfaction. And it made for a nice memory. 😉

If you’re in Savannah, get thee to Husk. You’ll have different food than we did because the menu changes daily, but that’s the fun of it!