Husk, the Nashville outpost of Sean Brock's Charleston-born modern Southern restaurant, occupies a restored Victorian house on Rutledge Street between downtown and the Gulch. The kitchen sources almost everything from the South: heirloom corn, Sea Island peas, Carolina rice, country hams, regional cheeses, and seafood from the Gulf and the South Atlantic.
The menu rotates daily; the bourbon list — kept in a separate room — is one of the most serious in the country. Two dining rooms (the bright sun room and the dark formal dining room) and a separate bar with a more casual menu. Book well ahead.