Chef Sean Brock Is Psyched to Bring Husk to Nashville — And We're Psyched Too

In this today's issue of the Scene, I follow up on the momentous news that highly respected (and nationally feted) chef Sean Brock is returning to Nashville,

right here, on a hill overlooking the downtown skyline and the ovoid orb of a new convention center whose landing seems to be triggering a heck of a lot of restaurant action.

It was nice to talk to Brock for the first time since he left Capitol Grille seven years ago for McCrady's in Charleston (where he earned a James Beard award) and ultimately Husk. He seemed genuinely, deliriously enthused to bring his "celebration of Southern ingredients" to Nashville, which according to Brock is a tremendous spot for agricultural and artisan bounty. (He told me the Nashville Farmers' Market "puts other markets to shame" and that it was a treat for him to see many of the farmers he worked with years ago still bringing their product to the market — only now they're even better, more "chef-driven" and conscious of how they can work with restaurateurs for the farm-to-fork benefit of everybody.)

So the announcement that Husk is coming here (to 79 Rutledge St., the graceful historic Victorian house that formerly housed Andrew Chadwick's) seems like good news all around.

Now I appeal to you, Bites readers. I haven't been to Husk. Who has? What treasures await us?