All the Latest Details on Husk Greenville

The third outpost of hyper-regional restaurant Husk will open in Greenville this October. Located at 722 S. Main St., this version of Sean Brock’s celebrated eatery will focus on food relating to the upstate region. “Greenville is in the Blue Ridge Mountains,” Brock tells Eater, “so it’s cuisine is the opposite of Charleston. It's so different. And, to me, that's very, very interesting.”

Having grown up in rural Virginia, Brock has extensively studied Appalachian Mountain traditions and history (the Blue Ridge Mountains are part of this range). He notes the area’s “insane pride in country ham and corn varietals and fresh mills.”

He’s also especially interested in the Cherokee influences to Greenville. “That's another cuisine that's just fading away,” says Brock, “And, this is going to be a great opportunity to meet and start working those things into a menu.”

In Greenville, Jon Buck, former executive sous chef of Husk Charleston, will be the chef de cuisine. Atlanta hospitality vet Andrea Ciavardini will be the GM. Joe Billesbach, former beverage director of Brennan's in New Orleans, will be the manager/sommelier at Husk Greenville.

On the decision to open upstate, Neighborhood Dining Group president David Howard and Brock recall being at a food festival with when three separate couples came up to them to ask when they would bring a Husk to Greenville. They say that even the mayor Knox White reached out to them about bringing the restaurant to the city. They found a building they loved and went from there.

After the Greenville Husk opens, Brock and Howard will go forward with a fourth location in Savannah. In the interview with Eater, they describe their decision to expand the Husk brand and why they believe each restaurant will be remarkably unique. “A lot of people think that the South has one cuisine and that’s Southern food,” Brock says. “If you look at a map of the United States, you break off the South, it’s the size of continental Europe.” Having four Husks, in four Southern cities, with four distinct menus, to Brock, means “prov[ing] that theory that there are multiple cuisines in the South.”

Here’s a quick look at the Greenville interiors, currently under construction, before the October opening. “We're going to take our time, and we're going to make it beautiful,” says Howard of the space on Main Street.

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