Husk Introduces New Plate Lunch Options

Thanks to our food scene, celebrity-watching in Nashville is easy. If you want to see Vince Gill, just hang out at Noshville in Green Hills or Midtown and odds are, you'll catch him enjoying breakfast. For Nicole and Keith fans, the food bar at Whole Foods in Green Hills or Smiling Elephant are good bets. But, as most Nashvillians know, just don't bother them while they're eating. We're polite that way.

As far as our quasi-local luminary chef Sean Brock goes, if you see on his Twitter feed that he is working at the Nashville outpost of Husk for the week, stake out Arnold's or Prince's to catch a glimpse. This isn't because Brock is a fan of local tourist favorites. He genuinely loves the food at both places, and more importantly, he's been researching the perfect fried chicken recipe.

Since Brock's restaurants are shrines to Southern food and ingredients, fried chicken is a big deal, and he has spent years coming up with a recipe that he felt was worthy to serve at Husk. Other than the occasional special, yardbird is not a dish that shows up frequently or regularly on the menu. Until now.

That's why this recent Tweet raised so many eyebrows in town:

In an interview with Eater, Brock claims that his ultimate version is a combination of five of his favorite types of chicken, "gas station, honky tonk, Colonel Sanders, Husk five fat, hot chicken, and buffalo wings."

He has finally pulled the trigger on a new "meat and two" plate lunch deal at Husk which will have a rotating list of main courses and two complementary vegetables for $12 every day, Monday through Friday, very similar to the system at Arnold's. Quantities of the proteins will be limited, so the earlier you eat the better your chance to snag some of this Southern goodness. Here's the schedule:

Monday: roast beef

Tuesday: fried chicken

Wednesday: meatloaf

Thursday: pork chops

Friday: fried catfish

Hey look, it's Tuesday. See y'all on top of Rutledge Hill.