Sean Brock’s sedate restaurant-in-a-mansion is the dining spot of the moment, thanks to Bon Appetit magazine, which last month named it the best new restaurant in the country. The dining room is a flat-out charmer, whose ceiling seems as tall as the room is wide, its rustic plank wood floors contrasted by contemporary, gray and silver wall treatments. True to the restaurant’s name, table centerpieces feature jars half-filled with corn feed and a long piece of dried okra.
After you devour one or two dinner rolls topped with benne seeds (better known as sesame seeds; the name benne, like the seeds themselves, comes from Africa), dishes to try include a Low Country panzanella consisting of fried corn bread, golden tomatoes and gamey slivers of lamb heart; or the messy but rewarding benne-crusted, barbecued chicken wings. The must-have entree is the pork-shoulder confit, the tender and sweet accompanied by a riot of supporting flavors and textures: spicy-crispy pig ears, smoky field peas and butter beans, bitter mustard greens and tart pickled peach jus. The cheese-and-grits side dish, fortified with mushrooms, contains so much sharp Tennessee cheddar that it’s like a cheese course in cast iron; enjoy it separately, with a glass of red wine. 76 Queen St., 843-577-2500; huskrestaurant.com
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