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Husk Restaurant Review: Chef Sean Brock's kitchen motto at Husk is simple: "If it isn't from the South, it doesn't come through the door." Brock and his team grow much of their own produce on the restaurant's farm, and research heritage recipes to showcase on the seasonal menu: a wintry brown oyster stew is authentically re-created using benne --- a floral African seed now being cultivated in South Carolina; samp grits is a rice-textured version produced using a lost hand-milling technique. Warm weather dishes include such fearless creations as Kentuckyaki glazed pig ear lettuce wraps with sweet marinated cucumbers; and Texas Wagyu flat-iron with Edisto butterball potatoes. Dessert options balance tart and toothsome; we recommend anything featuring pecans. The wine list centers on soil type and terroir, a novel if somewhat difficult-to-manage structure for the uninitiated. Nothing ordinary appears, and servers are well-versed in pairing recommendations. A separate building on the historic property is devoted to cocktails. Attention paid to details includes the shape of the block of ice over which an aged Van Winkle bourbon is poured. Artisanal microbrews also are on offer.