Andrew Zimmern

"For starters, the fried green tomatoes with pimento cheese are a must."

Food & Wine

"At Husk, Brock puts his fanatically sourced products in daily-changing menus that feature incredible versions of classics, like his shrimp and grits made with smoked sausage, roasted tomatoes and fennel topped with fried pigs’ ears."

Fodor's Travel

"Try the skillet of smoky bacon cornbread - it is terrifically popular."

Kat Kinsman

"Chef Sean Brock's rendition of South Carolina's official state snack is tangled in strands of salty country ham and spiked with tear-coaxing jalapeño peppers. They're sloppy as heck, and there's no way to down them daintily, but servers carried pail after pail of them to well-heeled patrons who just did their best to minimize the collateral damage."

Matt and Ted Lee

"They’re mostly picked up at roadside stands or boiled up on the stovetop at home, so we’re especially grateful for the few restaurants that take an interest and offer them. The Husk Bar is our neighborhood go-to!"

Andrew Knowlton

"This brings me back to the chef responsible for the boiled peanuts and bourbon, Sean Brock. In this case it's the fact that Brock is a helluva cook."

Alan Richman

"Also included was fresh corn cooked on the embers and crunchy succotash balanced with tomatoes. Nothing was transformed into goo."

Johnny Iuzzini

"This spot and its Tennessee outpost also offer meaty goodness in the form of the Husk Cheeseburger: chuck, flank steak and bacon patties smothered with American cheese."

Hillary Dixler Canavan

"Starting with a basic foundation of thin patty, american cheese, squishy bun, Brock experimented with his burger until he achieved his ultimate burger goal: A double cheeseburger that stays in tact and gets better as you eat it."

Forbes Travel Guide

"Only available at lunch or from the bar at night, the bacon-infused cheeseburger from chef Sean Brock’s Husk in Charleston is a must-try."