Although Husk management wasn't ready to release images of the interior yet, Eater conducted the following interview in the nascent space and can report that it bears absolutely no resemblance to its former identity as Brock's Mexican restaurant, Minero. Instead of the former booths and tables lining the space, there's now a large counter overlooking the kitchen and a few tables up front. The pressed tin ceilings are restored, matching the shining tiled wall behind the line (pictured above). Ample space for guests create a comfort unique for a fine dining room. At the same time, the overall feeling is sleek, seductive, and yet still very Charleston. But Brock says it best in his own words:
And you said only 18 seats?
Yes, and it's all custom and hand made.
This experience is based on me eating around the world, me cooking around the world, and 10 years at McCrady's. We're thinking about every single possible thing and every variable to determine what will make the guest the most relaxed and give them the best time. We don't want people leaving and falling sleep. We've thought about that every minute — we're writing down what happens at four minutes, ten minutes, twelve minutes — it's that intense. It won't feel that way for the guests though. The idea is that if we can control as much of your experience as possible, then you don't have to think about anything. You walk in and you sit down and the meal starts. That's cool.
We're dedicated to taking care of you while you're here. That's what makes it special.
Do you want to see the menu?
You know you get those certain dishes in restaurants and you become so happy? Like when you eat the tomato tart at FIG, no matter how many times you've eaten it, you become the happiest, most stress-free person in the world.
You can see these 18 servings, and those change five or six times a day now. We're testing dishes 25 or 26 times. That's intense. The reason I tell you that, is because that takes an enormous amount of time, so once we get that dish right after 30 tries, it's going to stick around for a little bit. It will be here for at least a month. Once we have these where they need to be, then we'll start working on new dishes. It could take two weeks or it could take two days. Some of these dishes took a day — only two tries — but some we're still trying to figure out.
This menu feels a little more Southern influenced than the last menu at McCrady's, like the leather britches.
This menu is me. These are things that I enjoy cooking, handling, and sharing. Those are my favorite things.
Music plays a large part in your restaurants, what will that sound like?
You're listening to it. [Wild Cub, The XX, and Massive Attack play during the interview] I've spent just as much time on the playlist as I have some of the dishes [Brock laughs]. I redid it this morning, and I'll keep redoing it every day until it's right. I've been to restaurants where music has ruined the experience for me. I've been to restaurants where the music has enhanced the experience. So, to me, that's very important.
I ask that question because I feel it dictates what the guests wear and the experience.