First off, any restaurant (especially an independent one) managing to navigate the turbulent waters of inflation, competition, staffing issues, etc., is already doing its “best,” so kudos to all of them! One of the ways to measure “best” is a commitment to a mission over an extended period of time while maintaining a standard of excellence in hospitality and quality. By this yardstick, Husk stands out as the best restaurant of 2024. Dedicated to exalting the produce and proteins of the region, including some herbs and vegetables grown and meticulously cared for in their own kitchen garden, the staff at Husk maintains an almost religious ardor when it comes to the original credo of the kitchen: “If it doesn’t come from the South, it’s not coming through the door.” Rather than leaning on the crutch of geographically limiting itself as an excuse to cook the same things over and over, the kitchen continuously strives to express the essence of each season and venerate the ingredients Husk sources from local farms and ranches with new and exciting dishes on a menu that changes nightly. The beverage program is also remarkable under the leadership of Adam Morgan as he pushes mixology forward in the city. Admirably, Husk has maintained this level of innovation and excellence through several generations of kitchen leadership as the role of top toque passed from Sean Brock and Morgan McGlone to Tim Moody, Brian Baxter, Nate Leonard and Katie Coss. The kitchen is now under the capable hand of Ben Norton, whose focused leadership keeps the USS Husk on course and continues to make Rutledge Hill a dining destination.
Best Restaurant
