Peachy the Magazine June July 2014 - Page 98

Fresh and local dining in Charleston the best dining experience for our guests,” says Magnolias Owner TJ Parsell. “The space has been updated with a sophisticated look, but guests will still feel like they are in their favorite spot for world-class Southern cuisine.” Husk Chef/Partner: Sean Brock 76 Queen Street 843.577.2500 This newest offering from James Beard Award-winning Chef Sean Brock “transforms the essence of Southern food.” Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston. Brock and Grimes focus on “preservation techniques and the recovery of lost flavors, especially heirloom varieties of pork. Both men bring a love for the area and its history to creating the restaurant’s concept.” Husk, which also has a location in Nashville, is “as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and a wide porch in the late afternoon. It is a neighborhood gathering place for friends, and a destination dining spot for travelers, with a little bite