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Husk Restaurant Review: Located in a nineteenth-century home owned by a former mayor, chef Sean Brock’s Nashville outpost of Husk features a garden and carriage house for private dining. But inside the historic walls, the Rutledge Hill establishment delivers a cuisine that follows the chef’s dictum that only Southern ingredients shall come through the doors. While Brock nods to Nashville food culture with such dishes as his meticulously crafted fried chicken (influenced by Nashville-style hot chicken), he also pays homage to the restaurant’s low country flagship in Charleston with shrimp and grits. The menu changes twice daily, every day, reflecting the freshest products Brock’s team can find, from grilled asparagus with ramp green goddess to Bear Creek Farm pork with hominy and butter bean succotash and West African mustard onions. Local beers such as Jackalope and Yazoo appeal alongside carefully crafted cocktails that highlight spirits such as Prichard’s, Corsair and Belle Meade. (The Chestnut Filly features Belle Meade Bourbon with Pimms, lemon juice, thyme-Viognier syrup, ginger and bitters.) The wine list is organized by terroir and soil type. Under “Limestone,” for example, look for the 2012 Matthias et Emile Roblin Sancerre. Then to finish, don’t miss pastry chef Lisa Donovan’s new takes on classics, perhaps brown butter pound cake, strawberry church cake, and buttermilk chess pie dressed up with lemon cream sherbet and Cruze Farm dairy's buttermilk crema.