Husk - Nashville

For parties of 5-8 please call the restaurant directly. For parties larger than 8 please email us at [email protected]. Thank you.

Husk is located in Rutledge Hill—just a few blocks south of Historic Broadway, in the heart of Downtown Nashville—is the second outpost of the Neighborhood Dining Group and James Beard Award-winning Chef Sean Brock’s renowned restaurant, Husk. Led by Brock...

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...

It didn't take long for another change in the kitchen at Husk, as chef de cuisine Tim Moody has left the position after just a little over five months. Taking his place is executive sous chef Brian Baxter, who has been at the restaurant since day one and worked with executive chef Sean Brock at McCrady's in Charleston, among other stops. Baxter is now the third to hold the chef de cuisine...

It's been over four months since The Stables at Husk held its first guest chef dinner, and now the restaurant has finally revealed its first 'Workshop Sessions' chef. Late last week, Husk executive chef Sean Brock said in an interview for the James Beard Foundation blog 'Delights and Prejudices' that Charleston chef B.J. Dennis will be next up for the Workshop. Here are details from the...

The Neighborhood Dining Group (NDG) has brought a chef back into the fold to helm the kitchen at Husk Nashville, as Tim Moody is now in as chef de cuisine. Moody, who for the past four years worked as sous chef at George Mendes' Michelin-starred New York City restaurant Aldea, previously worked at NDG's Charleston, South Carolina restaurant McCrady's under opening chef Michael Kramer. When Husk...

Only authentic southern products have a place on a plate at Husk. The collaborative kitchen creates innovative dishes out of local, high quality ingredients. The produce that doesn't come from Husk's own backyard garden is harvested from regional purveyors. Husk capitalizes on each season's bounty, which informs the constantly evolving menu. Comprised of reinvented southern staples, the menu at...