Husk Menu with Prices 2026: Charleston, Nashville & Savannah
When the New York Times called Husk “the most important restaurant in the history of Southern cooking” before it had served a single table, it set an expectation most restaurants would crumble under. Husk didn’t. It opened at 76 Queen Street in Charleston on November 8, 2010, under James Beard Award–winning chef Sean Brock, earned Bon Appétit‘s Best New Restaurant in America within its first year, and later expanded to Nashville and Savannah. Through 3,600+ menu changes and 1.5 million guests, the founding rule has never shifted: if it doesn’t come from the American South, it doesn’t come through the door.
That rule shapes everything on the Husk menu — including the prices. What you’re paying for isn’t just cooking. It’s Broadbent country ham cured in Kentucky for months before it arrives at the table, heirloom grains stone-milled in South Carolina, oysters harvested from named estuaries. The following breakdown covers the current Husk menu with prices across all three locations, drawn from menus dated June 2026.
What You Need to Know Before Reading the Menu
Every Husk menu changes daily. This is structural, not a marketing phrase. The kitchen builds each day’s menu around what comes in from local farms and purveyors that morning. The specific dishes below reflect June 2026 menus pulled directly from each location’s site, but individual items will rotate with the season.
Husk Charleston currently holds Michelin Recommended status in the guide’s inaugural American South selection. The inspector’s note was pointed: Chef Rick Ohlemacher “keeps the original thesis intact — Southern food, but only if it passes through a Charleston filter first.”
Husk Charleston Menu With Prices:
76 Queen St, Charleston, SC | 843-577-2500
Dinner: Mon–Thu & Sun 5–10 pm / Fri–Sat 5–11 pm
Brunch: Sat–Sun 10 am–2 pm
Bar & Patio: Opens at 4 pm daily
Husk Charleston Brunch Menu — (Saturday & Sunday, 10 AM – 2 PM)
Husk’s weekend brunch menu combines classic Southern breakfast dishes with regional ingredients and modern preparations. Guests can start with biscuits, country ham, or smoked fish dip before moving on to substantial mains such as Shrimp & Grits, Fried Chicken, and the Husk Cheeseburger.
Brunch Starters & Sides
| Name | Ingredients | Price |
|---|---|---|
| White Lily Buttermilk Biscuits | Buttermilk biscuits, sausage gravy | $12 |
| Maple Bacon Doughnuts | Doughnuts, maple glaze, bacon | $10 |
| Broadbent Country Ham | Country ham, pimento cheese, buttermilk biscuits, pickles | $23 |
| Smoked Fish Dip | Smoked fish dip, carrot hot sauce, beef fat saltines | $16 |
| Mushroom Mousse | Mushroom mousse, sourdough, pickled green tomatoes, ramp chimichurri | $15 |
Brunch Mains
| Name | Ingredients | Price |
|---|---|---|
| Shrimp & Grits | Shrimp, grits, creamed corn, tomatoes, okra | $29 |
| Fried Chicken | Fried chicken, pickles, chamomile honey, buttermilk biscuit | $27 |
| Bacon, Egg & Tomato | Bacon, egg, tomato, English muffin, BLT mayo, fries | $24 |
| Pastrami Brisket Dirty Rice | Pastrami brisket, dirty rice, fried egg, mushrooms, chili crisp | $26 |
| Broadbent Sack Sausage Breakfast | Sack sausage, pepper bacon, hash browns, fried eggs, sourdough | $41 |
| Husk Cheeseburger | Beef patty, cheese, burger toppings, fries | $25 |
The Fried Chicken at $27 is one of the most recognizable Southern brunch options, served with pickles, chamomile honey, and a buttermilk biscuit. For something more substantial, the Broadbent Sack Sausage Breakfast combines sausage, pepper bacon, hash browns, fried eggs, and sourdough.
Brunch Cocktails
| Name | Ingredients | Price |
|---|---|---|
| Husk Mimosa | Orange juice, peach, sparkling wine | $14 |
| Husk Bloody Mary | Vodka, Husk Bloody Mary mix, country ham, house pickles | $14 |
| Bacon Old Fashioned | Old Forester Single Barrel, smoked sorghum, bacon fat | $24 |
The Bacon Old Fashioned at $24 is the standout brunch cocktail. Bacon fat-washing adds savory and smoky characteristics to the bourbon without overpowering the drink, making it one of the more unusual cocktails on the Husk menu.
Husk Charleston Dinner Menu
Dinner is the most extensive part of the Husk menu, beginning with oysters, country ham, crudo, and other shareable starters before moving into seafood, pasta, heritage pork, chicken, brisket, and large-format dishes.
Dinner Starters
| Name | Ingredients | Price |
|---|---|---|
| Steamboat Creek Oysters | Oysters, cocktail sauce, jalapeño and cucumber mignonette | $21 half dozen / $42 full dozen |
| Storey Farms Deviled Eggs | Deviled eggs, Bloody Mary jam, horseradish, crispy ham | $14 |
| Broadbent Country Ham | Country ham, pimento cheese, chili crisp, buttermilk biscuits, pickles | $23 |
| Yellowfin Tuna Crudo | Yellowfin tuna, compressed cantaloupe, marigold, leche de tigre | $26 |
| Bradford Cabbage Pancake | Cabbage pancake, North Carolina crab salad, toro mayo | $26 |
| Chicken Liver Mousse | Chicken liver mousse, focaccia, crispy chicken skins, blueberry jam | $17 |
| Hunter Cattle Beef Tartare | Beef tartare, shoestring potatoes, smoked cheddar, egg yolk jam | $27 |
| Fried Pork Ribs | Pork ribs, Alabama white sauce, benne seeds, Aleppo pepper | $21 |
The Broadbent Country Ham at $23 is a strong starting point for understanding Husk’s Southern-focused cooking. Traditionally cured ham is served with pimento cheese, chili crisp, warm buttermilk biscuits, and pickles.
The Bradford Cabbage Pancake at $26 is another distinctive starter, combining regional produce with North Carolina crab salad and rich toro mayo.
Dinner Mains
| Name | Ingredients | Price |
|---|---|---|
| Rigatoni | Border Springs lamb ragu, Raven Farms mushrooms, ricotta salata | $42 |
| Seared Diver Scallops | Creamed corn, enoki mushrooms, green tomato, pecans | $56 |
| Woodfired Whole VA Mountain Trout for Two | Whole Virginia mountain trout, garlic chili butter, lime | $85 |
| SC Wreckfish | South Carolina wreckfish, Kindlewood Farms summer squash, serrano pepper | $49 |
| Joyce Farms Chicken | Chicken, baba ghanoush, shishito peppers, spiced Steen’s syrup | $36 |
| Country Fried Keegan Filion Pork Chop | Pork chop, mushrooms, banana peppers, black pepper gravy | $48 |
| Châtel Farms Pastrami Brisket | Pastrami brisket, garden herb potato salad, chimichurri | $52 |
| 22oz Aberdeen Angus Ribeye | Garlic and thyme butter, mushrooms, chimichurri red wine jus | $115 |
The Woodfired Whole Virginia Mountain Trout for Two at $85 is the table-sharing centerpiece of the dinner menu. Cooked over wood and finished with garlic chili butter and lime, it is designed for guests looking for a large-format seafood option.
The 22oz Aberdeen Angus Ribeye at $115 is the largest and most expensive entrée listed, served with garlic and thyme butter, mushrooms, chimichurri, and red wine jus.
Shared Sides
| Name | Ingredients | Price |
|---|---|---|
| Marsh Hen Mills TN Cheddar Grits | Stone-ground grits, Tennessee cheddar | $10 |
| Bradford Farms Smoked Collard Greens | Smoked collard greens | $11 |
| Hearth Baked Skillet Cornbread | Skillet cornbread, Broadbent bacon crumble | $12 |
| Roasted Carrots | Chamomile honey, ricotta, puffed rice | $16 |
| Wood Fired Broccoli | Pecan dukkah, romesco | $14 |
The Marsh Hen Mills Tennessee Cheddar Grits at $10 are one of the most affordable additions to dinner. Stone-ground grits provide a richer texture and stronger corn flavor than standard commercially processed grits.
Dinner Cocktails
| Name | Ingredients | Price |
|---|---|---|
| Field & Flower | Vodka, honey, chamomile, Averna, Cointreau, lemon | $14 |
| Hugo’s Day Off | Butterfly pea flower gin, St. Germain, pine syrup, lemon, soda | $16 |
| Sunburn Season | Reposado tequila, mezcal, strawberry Aperol, Strega, lime | $18 |
| Charleston Dragoons Punch | Traditional 1792-style rum punch from the Preservation Society archives | $14 |
| Whiskey for Breakfast | Bourbon, coconut, Angostura Amaro, orange shrub | $17 |
| Private Plane | Husk’s Larceny Private Barrel Bourbon, Amaro Nonino, Aperol, lemon | $25 |
| Husk Old-Fashioned | Husk’s Buffalo Trace Single Barrel, rye, sorghum syrup, orange peel | $18 |
The Private Plane at $25 features Husk’s Larceny Private Barrel Bourbon, giving guests a whiskey selection specifically sourced for the restaurant. The Charleston Dragoons Punch at $14 draws inspiration from a historic rum punch recipe preserved in Charleston’s culinary archives.
Husk Charleston Bar & Patio Menu
The Bar & Patio menu provides a more casual way to explore Husk’s food without committing to the full dining room experience. Guests can choose from snacks, sandwiches, burgers, and Southern-style plates.
| Name | Ingredients | Price |
|---|---|---|
| Smoked Fish Dip | Smoked fish dip, beef fat saltines | $16 |
| Fried Pork Ribs | Pork ribs, Alabama white sauce | $21 |
| Shrimp Roll | Shrimp, celery, red onion, chives, roll, fries | $21 |
| Fried Pork Sandwich | Fried pork, kimchi mayo, cabbage, pickles, bun, fries | $27 |
| Husk Cheeseburger | Beef patty, cheese, burger toppings, fries | $25 |
| Fried Catfish | Fried catfish, collard greens, dirty rice, comeback sauce | $30 |
The Bar & Patio menu is particularly useful for guests who want to try signature Husk dishes without ordering a full dinner. The Husk Cheeseburger, Fried Pork Ribs, and Smoked Fish Dip are among the more approachable choices.
Husk Charleston Country Ham Bar Menu
The Country Ham Bar offers three Southern ham producers side by side, allowing guests to compare differences in curing methods, aging, salinity, and flavor.
| Name | Ingredients & Origin | Price |
|---|---|---|
| Broadbent Country Ham | Traditionally cured country ham from Kuttawa, Kentucky; medium salinity | $9/oz |
| Col. Newsom Country Ham | Dry-aged country ham from Princeton, Kentucky; high salinity and aged up to two years | $9/oz |
| The Hamery Country Ham | Country ham from Murfreesboro, Tennessee; lower salinity and sweeter flavor | $9/oz |
Broadbent offers a traditional curing profile, while Col. Newsom is known for longer aging and a saltier flavor. The Hamery provides a lighter and slightly sweeter alternative. Ordering all three allows guests to compare different Southern country ham traditions during a single visit.
Husk Charleston Desserts Menu
Dessert is the natural final section of the menu, with options built around chocolate, berries, local peaches, buttermilk, and Carolina Gold rice.
| Name | Ingredients | Price |
|---|---|---|
| Grasshopper Pie | Branca Menta mousse, dark chocolate shortbread | $13 |
| Blueberry Tart | Blueberries, corn and coconut frangipane, buttermilk sorbet | $14 |
| Spiced Peach Buckle | Local peaches, streusel, Carolina Gold rice koji ice cream | $15 |
| Seasonal Scoops | Chocolate peanut butter, Key lime pie, or blackberry sherbet | $4/scoop |
The Spiced Peach Buckle at $15 is one of the most distinctive desserts on the current menu. Local peaches and streusel are paired with Carolina Gold rice koji ice cream, combining familiar Southern flavors with modern fermentation techniques.
Husk Nashville Menu with Prices:
37 Rutledge St, Nashville, TN | 615-256-6565
Dinner: Sun–Thu 5–10 pm / Fri–Sat 5–10:30 pm
Brunch: Sat–Sun 10 am–2 pm
Nashville’s Husk is housed in a Victorian mansion once occupied by a Nashville mayor, with dining rooms spread across multiple floors overlooking vegetable gardens below. Wood-burning ovens drive much of the cooking here, distinguishing the Nashville Husk menu from Charleston’s approach. Executive Chef Bryan O’Kelly leads the kitchen.
Husk Nashville Brunch Menu
The Nashville brunch menu offers one of the most approachable ways to experience Husk, combining Southern breakfast staples with regional ingredients and farm-sourced produce. Biscuits, country ham, fried chicken, Shrimp & Grits, and the Husk Cheeseburger make up a menu that ranges from lighter breakfast options to substantial weekend meals.
| Name | Ingredients | Price |
|---|---|---|
| White Lily Biscuits | Biscuits, country sausage gravy | $14 |
| Anson Mills Overnight Oats | Overnight oats, peanut, banana, blackberry | $17 |
| Benton’s Country Ham | Country ham, peach, horseradish, tarragon | $23 |
| Biscuit Benedict | Biscuit, collard greens, Benton’s ham, hollandaise | $18 |
| Fried Chicken Plate | Fried chicken, maple, butterbeans, biscuit | $20 |
| Cornmeal Johnny Cakes | Cornmeal johnny cakes, chorizo, tomatillo, farm egg | $22 |
| Shrimp & Grits | Shrimp, grits, green gumbo, jalapeño, kale, benne | $37 |
| Steak & Eggs | Steak, eggs, Sauce Robert, potato wedges | $37 |
| Husk Cheeseburger | Double beef patties, American cheese; optional egg +$2 | $24 |
Nashville brunch is one of the most affordable entry points to the Husk menu. The Fried Chicken Plate at $20 and Biscuit Benedict at $18 are particularly approachable options for guests who want to experience the restaurant without committing to dinner prices.
The Anson Mills Overnight Oats at $17 highlight Husk’s focus on carefully sourced Southern ingredients. Anson Mills is known for producing heirloom and historically significant grains, giving a seemingly simple breakfast dish a closer connection to the restaurant’s sourcing philosophy.
Husk Nashville Dinner Menu
Dinner at Husk Nashville moves from chilled oysters, country ham, and beef tartare to seafood, heritage pork, chicken, trout, and Tennessee beef. Regional farms and producers are identified throughout the menu, reinforcing the restaurant’s focus on ingredient sourcing.
Dinner Starters
| Name | Ingredients | Price |
|---|---|---|
| Alabama Shrimp | Shrimp, blood orange, Bravo radish, togarashi, shiso | $20 |
| Beef Tartare | Beef tartare, Savoy cabbage, chili, burnt garlic, oregano | $19 |
| Murder Point Oysters | Oysters, kimchi, cucumber | $28 |
| Pimento Cheese | Pimento cheese, pie crust, cucumber, sweet and sour onion, peanut | $17 |
| Benton’s Country Ham | Country ham, peach, horseradish, tarragon | $23 |
| Fried Carolina Gold Rice | Carolina Gold rice, pork belly, pepper jelly, Carolina BBQ | $20 |
| Roasted Murder Point Oysters | Roasted oysters, ‘nduja butter, lime | $31 |
Benton’s Country Ham at $23 is one of the signature regional ingredients on the Nashville menu. Produced in Madisonville, Tennessee, the ham is traditionally cured and smoked, giving it a concentrated savory flavor that pairs with peach, horseradish, and tarragon.
Murder Point Oysters appear in two preparations. The chilled version at $28 is served with kimchi and cucumber, while the roasted version at $31 adds spicy ‘nduja butter and lime. Guests looking for a more distinctive preparation may prefer the roasted oysters.
Dinner Mains
| Name | Ingredients | Price |
|---|---|---|
| Shrimp & Grits | Shrimp, grits, green gumbo, jalapeño, kale, benne | $38 |
| Joyce Farms Chicken Breast | Chicken breast, cabbage, conch peas, hazelnut, miso | $39 |
| Heritage Pork | Heritage pork, Gold Bar zucchini, green tomato, Gold BBQ | $43 |
| Bucksnort Trout | Trout, Carolina Gold rice, green garlic, peanut, ginger | $43 |
| Bear Creek Strip Steak | Strip steak, Fairytale eggplant, smoked tomato, shiso | $54 |
| Bear Creek Dry-Aged Ribeye | Dry-aged ribeye from Bear Creek Farm | Market Price |
The Bear Creek Dry-Aged Ribeye is the premium beef option on the Nashville dinner menu. Listed at market price, its cost can vary depending on the available cut and current sourcing.
Nashville’s Shrimp & Grits at $38 uses green gumbo, jalapeño, kale, and benne. This preparation differs from the Charleston version and gives the Nashville dish its own regional character.
Shared Sides
| Name | Ingredients | Price |
|---|---|---|
| Buttermilk Cheddar Biscuits | Buttermilk biscuits, cheddar | $8 |
| Heritage Cornbread | Heritage corn cornbread | $12 |
| Butterbeans | Butterbeans, chow chow | $12 |
| Plate of Southern Vegetables | Selection of seasonal Southern vegetables | $30 |
The Plate of Southern Vegetables at $30 is the most substantial vegetable-focused option on the Nashville menu. The selection can change depending on seasonal availability and ingredients sourced by the kitchen.
Dinner Cocktails
| Name | Ingredients | Price |
|---|---|---|
| Summer Fling | Vodka, pomegranate, basil, citrus, soda | $17 |
| Night Moves | Gin, dry vermouth, cucumber, tomato water, jasmine | $17 |
| Strange Brew | Borghetti espresso liqueur, amaro, cardamom | $17 |
| Husk Old-Fashioned | Husk Elijah Craig “Vol. 4”, Madeira, sorghum, blackstrap bitters | $28 |
| Manhattan Project | Husk Willett 9 Year Single Barrel, Barolo Chinato, Boker’s bitters | $46 |
The Husk Old-Fashioned at $28 is built around Elijah Craig “Vol. 4,” a private barrel selected specifically for the restaurant and paired with Madeira, sorghum, and blackstrap bitters.
At $46, the Manhattan Project is the most expensive listed cocktail. It combines Husk Willett 9 Year Single Barrel bourbon with Barolo Chinato and Boker’s bitters, making it a premium option centered on an aged private-barrel whiskey.
Husk Savannah Menu with Prices:
12 W. Oglethorpe Ave, Savannah, GA | 912-349-2600
Dinner: 5 PM–10 PM Daily
Brunch: Sat–Sun 10 AM–2 PM
Happy Hour: Mon–Fri 5 PM–6 PM
Savannah’s Husk opened January 5, 2018, inside a building constructed in 1897, originally the residence of Juliette Gordon Low’s cousin. Executive Chef Jacob Hammer leads the kitchen. Savannah runs the most extensive raw bar and seafood program of the three locations, reflecting its position on the Georgia coast.
Husk Savannah Dinner Menu
| Dish | Price |
|---|---|
| Lowcountry Oysters, Cocktail Sauce, Horseradish-Peanut Relish (6) | $23 |
| Georgia Peel & Eat Shrimp, White BBQ Sauce, Husk Old Bay (½ lb) | $21 |
| Tennessee Paddlefish Roe, House Chips, Sour Cream & Onion | $30 / $60 |
| Marshallberg Osetra Caviar, House Chips, Sour Cream & Onion | $150 |
| Bradford Cantaloupe & Country Ham, Smoked Pecans, Whipped Goat Cheese | $18 |
| Spring Onion & Smoked Cheddar Hushpuppies, Herb Aioli | $15 |
| Beef Tartare, Black Garlic, Smoked Egg Yolk, Radish, Horseradish | $17 |
| Chicken Liver Pâté, Mustard, Peaches, Honey, Benne Crackers | $15 |
| Pimento Cheese, Hot Honey, Husk Pickles, Benne Cracker, Pork Rinds | $14 |
The caviar program is the most upscale element across any Husk men’s,u with prices at any location. Marshallberg Osetra at $150 is farmed in North Carolina by one of the few domestic producers of genuine Osetra-grade sturgeon caviar — a serious product, not a novelty. Tennessee Paddlefish Roe at $30/$60 is the accessible entry: American paddlefish from the Tennessee River system, clean and mild, served informally on house chips rather than blini, which is a statement of confidence in the product.
Bradford Cantaloupe at $18 is worth explaining: Bradford is a South Carolina heirloom melon variety described in 19th-century agricultural journals as the finest in America, then essentially lost. It reappears here because of direct relationships between Husk, seed conservationists, and farmers who restored it. It’s not on anyone else’s menu.
Dinner Mains
| Dish | Price |
|---|---|
| Virginia Scallops, Leeks, Asparagus, Mushrooms | $48 |
| Joyce Farms Chicken, Sunflower, Smoked Parsnip, Green Garlic, Pickled Green Tomato | $38 |
| Florida Swordfish, Tomato, Squash, Black Garlic, Chili | $48 |
| Georgia Shrimp, Andouille, Red Pepper, Marsh Hen Mills Grits | $39 |
| Brasstown Striploin, Gold Potatoes, Spring Onion, Spruce, Bone Marrow | $55 |
| Heritage Cheshire Bone-In-Pork, Corn, Field Peas, Salsa Verde, Bacon Jam | $46 |
| Brasstown Ribeye, Chives, Beef Jus | $120 |
Brasstown Beef is a North Carolina operation raising cattle on Appalachian pastures. At $120, the ribeye is the most expensive main on any Husk menu across the three locations.
The Georgia Shrimp at $39 is the most specifically Savannah dish on any version of the Husk menu — wild-caught Georgia shrimp over Marsh Hen Mills grits with andouille is a direct expression of coastal Georgia cooking. The shrimp are from the Georgia fleet, the grits from South Carolina, the method from decades of Lowcountry tradition.
Husk Savannah Shared Sides & Cocktails
The Sweet Carolina at $16 uses Cheerwine — the North Carolina cherry soda produced in Salisbury since 1917 — as a cocktail component. It integrates the way a shrub would: regional character, specific flavor, not a gimmick. The Chatham Artillery Punch at $14 references one of Savannah’s oldest recipes, originally served to the city’s militia in the early 1800s.
| Side | Price |
|---|---|
| A Collection of Southern Vegetables | $28 |
| Marsh Hen Mills Grits | $8 |
| Braised Collards | $8 |
| Tallow Potatoes, Bleu Cheese Crema, Chives | $10 |
| White Lily Biscuits | $7 |
| Cocktail | Price |
|---|---|
| Sweet Carolina — Conniption Navy Strength Gin, Benedictine, Grapefruit, Lemon, Cheerwine | $16 |
| Tropic Line — Pisco, Cachaça, Mastiha, Guava-Secco Syrup, Lime, Soda | $17 |
| Chatham Artillery Punch — Brandy, Bourbon, Limoncello, Sweet Tea, Allspice | $14 |
| Husk Old-Fashioned — Old Forester Signature 100 Bourbon, Italicus, China-China Amaro, Grapefruit | $20 |
| Thistle & Rye — Hibiscus Infused Old Forester Rye, Longleaf Alba Thistle, Lemon, Lavender | $16 |
The Husk Cheeseburger: The One Constant Across All Three Locations
The burger appears at $25 on the Charleston dinner and bar menus and at $ 24 on the Nashville brunch. It has been named one of America’s 10 must-eat burgers by Forbes, listed in The Daily Meal‘s national top 15, and featured on Eater’s top 38 burgers in the country.
The construction is precise: two thin patties from 100% chuck blended with ground Benton’s hickory-smoked bacon, seared on a Keating griddle for exterior crust. Shaved white onions steam on top of one patty beneath two slices of American cheese, letting the onion flavor seep into the meat. A third slice of cheese, bread-and-butter pickles, and a special sauce of ketchup, mustard, mayo, pickles, and jalapeños. House-made buttermilk bun with benne seeds.
What makes it work: the bacon is ground into the patty, not added on top. The fat renders while cooking and bastes the beef from within, creating a burger that is already flavored through rather than one with a strip of bacon sitting on it. At $25 with fries, it’s one of the least expensive items available on any Husk menu and arguably the most famous thing the restaurant has ever produced.
What a Full Meal Actually Costs
The Husk menu with prices looks manageable, line by line. Here’s what it realistically adds up to for two people:
Husk Charleston dinner for two:
Two cocktails + two starters + two mains + two sides + two desserts: $170–$340 before tax and tip
Husk Nashville dinner for two:
Two cocktails + two starters + two mains + a shared side: $150–$280 before tax and tip
Husk Nashville brunch for two:
Two brunch mains + two cocktails + a shared side: $70–$120 before tax and tip
Husk Savannah dinner for two:
Two cocktails + two starters + two mains + a shared side: $140–$260 before tax and tip
Budget $80–$100 per person before beverages and tip as a floor for any dinner. An indulgent dinner with cocktails, the ham bar, the ribeye, and dessert runs $150–$200+ per person, depending on location.
How to Get In
All three locations book via Resy, not OpenTable. Charleston is the hardest reservation to land — it opens 28 days out and prime Friday/Saturday dinner slots fill within hours.
If you can’t get a reservation, the Charleston bar is walk-in and serves the full bar and patio menu, including the country ham program, oysters, burgers, and most starters. Nashville and Savannah both have bar seating on a first-come basis with their own snack menus. The bar is the local secret to experiencing the Husk menu without planning a month.
All three locations:
Charleston → huskcharleston.com → Resy
Nashville → husknashville.com → Resy
Savannah → husksavannah.com → Resy
What’s the Same Across All Three Locations
Despite daily menus shaped by different regional farms, several things hold consistently across the full Husk menu: Joyce Farms chicken appears on all three dinner menus. Benton’s or Broadbent’s country ham appears in Charleston and Nashville. Marsh Hen Mills grits appear in Charleston and Savannah. The Husk Cheeseburger appears everywhere. And the Husk Old-Fashioned — each location’s version built around a private barrel bourbon selection specific to that restaurant — anchors every cocktail menu.
FAQ: Husk Menu with Prices
Does the Husk menu actually change every day?
Yes. Each location builds daily around what arrives from farms that morning. The prices and category structure stay consistent; individual dishes rotate with the season and supply.
Are there vegetarian options?
Each location has vegetable-forward starters, salads, and a vegetable plate ($28–$30 depending on location). Call or note dietary needs in your Resy reservation for the best accommodation.
Is Husk gluten-free friendly?
Savannah has been specifically praised by diners for expanding gluten-free options, including GF cornbread. Charleston has a dedicated fryer. Disclose allergies when booking and confirm on arrival.
Can I visit without a reservation?
Yes, at the bar. Charleston’s bar is a walk-in with a full menu. Nashville and Savannah have bar seating on a first-come basis.
Is there a dress code?
Smart casual at all three locations. The buildings are historic, and the cooking is serious, but Husk is not white-tablecloth formal.
Why are prices different across locations?
Each location operates with its own regional supply chain, different cost structures, and separate kitchen teams. Savannah runs the highest-end caviar program; Nashville runs the most expensive private barrel whiskey program. Prices reflect these differences.
Is it worth the price?
Within the context of what the Husk menu with prices represents — Michelin-recognized, daily-changing, farm-specific Southern cooking in historic buildings with named ingredients from specific producers — the prices are consistent with comparable restaurants in US cities. Unlike many restaurants at this price point, the sourcing claims on the menu are verifiable and specific. You’re paying for what it says you’re paying for.
