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EXECUT IVE CHEFSean Brock
C H E F D E C U I S I N EMorgan McGlone
G E N E r a l M a N a G E rDan latimer
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
L ocated in Rutledge Hill—
just a few blocks south
of Historic Broadway, in the
heart of Downtown Nashville—
is the newest outpost of the
Neighborhood Dining Group
and James Beard Award-
winning Chef Sean Brock’s
renowned restaurant, Husk.
Led by Brock and Chef de
Cuisine Morgan McGlone, 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 Nashville.
Starting with a larder of ingredients indigenous to the
South housed in a complex of buildings dating back to
the 1890’s, which has been listed in the National Registry
of Historic homes since the 1970’s, Brock Crafts menus
throughout the day inspired by what the local farmers
are hauling in to the kitchen at any given moment.
Like the decor inside this historic building the food is
modern in style and interpretation.
At Husk, there are some rules about what can go
on the plate. “If it doesn’t come from the South, it’s not
coming through the door,” says Brock. The resulting
cuisine is not about rediscovering Southern cooking,
but rather exploring the reality of Southern food. Seed-
saving, heirloom husbandry, and in-house pickling and
o V E r V I E w
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
o V E r V I E w
charcuterie programs by the culinary team are the basis
of Husk’s cuisine.
The restaurant is as causal as it is chic, evoking a way
of life focused on seasonality and the grand traditions of
Nashville life—one lived at a slower pace,
preferably with a cocktail and fantastic music in the
late afternoon. It’s a neighborhood gathering place for
friends and family and a dining destination spot for
travelers, with a taste of the South for everyone’s palate.
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
Brock brings this evolving
vision of a new Southern
cuisine from his successful
kitchens at McCrady’s and Husk
Charleston. As one of the South’s
most decorated culinarians,
he has cooked for the James
Beard Foundation on numerous
occasions, was the winner of the
“Next Great Chef” episode of the
“Food Network Challenge,” and
appeared on “Iron Chef America” in December of 2010.
He was nominated in 2008 and 2009 for the James Beard
Rising Star Chef award, in 2009 was nominated for the
James Beard Best Chef: Southeast award and won in 2010,
and was nominated for the James Beard Outstanding
Chef award in 2013.
McGlone grew up in Hastings, New Zealand, but
knows the South well. He worked at the helm of some of
the greatest restaurants in Sydney, Sao Paolo, and Paris
before moving to the Lowcountry to study under Brock
at Husk. When Brock decided to open Husk Nashville,
McGlone was his first choice to fill the role of chef de
cuisine. While Brock travels between Charleston and
Nashville, McGlone manages the day-to-day operations
at Husk Nashville. His food philosophies closely mirror
those of Brock and Travis Grimes, his counterpoint at
Husk Charleston, focusing on preserving techniques
C U I S I N E
37 rutledge StreetNashville, TN(615) 256-6565
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and the recovery of lost flavors, especially heirloom
varietals. Each brings a love for the region and its
history to the creation of Husk Nashville.
Diners at Husk Nashville observe an open,
collaborative kitchen, where chefs freely interact with
guests and personally deliver food to tables, but the
work begins well before a pan starts to heat. Brock and
McGlone exhaustively research Southern and Nashville
food histories and provenance in their process to
reconstitute flavors and ingredients lost in time. Their
dedication extends to sourcing heirloom grains and
vegetables that once flourished in the region, but were
lost to 20th-century industrial agriculture. Utilizing
nearby farms to gain immediate access to what is fresh
and available today, or even this hour, they transform
the ever-changing ingredients into an evolving menu.
Seasonal bounty comes in waves, so what can’t be used
immediately is preserved, pickled, smoked, or saved.
C U I S I N E
37 rutledge StreetNashville, TN(615) 256-6565
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Located directly below the main dining room,
Husk’s bar is outfitted with an ever changing menu
emphasizing classic cocktails and continuing the
city’s historic tippling traditions, all while mirroring
the restaurant’s commitment to seasonality. An on-site
cocktail apothecary program gives the impressive bar
team a cadre of housemade ingredients to make some of
the most delicious drinks in the south while highlighting
spirits from distilleries in and around Nashville like
Belle Meade, Prichards, and Corsair. Beyond the
bourbon-focus that’s become synonymous with Husk’s
bar program, patrons can sip artisanal microbrews from
Yazoo, Fat Bottom, Jackalope, Tennessee Brew Works, and
Calf Killer on the attached porch while overlooking the
sights of the city. It’s a place to relax, to enjoy a drink
before dinner, and always a discovery of new tastes
derived from old virtues.
A wine list grouped by terrior and soil type, rather
than the traditional classifications of political geography
or grape varietal, further connect the concepts of Husk’s
bar to the mission of the restaurant. Husk is proud of
its boutique wine program emphasizing organic and
biodynamic, family-style producers who share the
restaurant’s focus on environmental preservation.
C o C K T a I l S a N D w I N E
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
H usk Nashville, located at
37 Rutledge Street, was
constructed into the side of a
hill between 1879 and 1882
by Dr. John Bunyan Stephens.
Its storied history includes
serving as Mayor Richard
Houston Dudley’s home, where
he lived when elected in 1897.
The area was settled by the
Rutledge and Middleton families of Charleston who
were descendants of two of the South Carolina signers of
the Declaration of Independence
Mayor Dudley added the Carriage House located
on property in 1890—which will serve as a space to
satisfy the restaurant’s culinary whims and host private/
special events. The design of the Husk’s interior spaces
enhances the building’s roots while demonstrating
a sense of Southern style, modernity, energy, and
cosmopolitan flair.
The Neighborhood Dining Group’s President
David Howard set into motion an extensive remodeling
effort to preserve and retrofit their vision of Husk
Nashville. The building retains its antique charm and
D E S I G N
37 rutledge StreetNashville, TN(615) 256-6565
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stately exterior while
the interior has been
renovated with a modern,
minimalist theme. Like the
reinterpreted food served
on its tables, each space
has been reinvigorated to
reveal its original floors,
windows, and walls. Located
on the second floor, the main
kitchen is an open space
where guests will catch a glimpse the chefs in action
as they are escorted to tables in either the main dining
room or glass-enclosed atrium below. A more intimate
dining space is located off the entranceway with large
bay windows to take in the city. The bar is housed just
below the main dining room and next to the atrium
where it’s attached patio gives guests the opportunity to
relax outdoors, cocktail in hand, and (when the season’s
right) check the score of the Titans game.
Designed by Michael Shewan of Michael David & Associates of Charleston, SC.
D E S I G N
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
37 rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/Huskrestaurant
www.twitter.com/HuskNashville
Walk across the yard, past half-a-dozen raised
vegetable beds supplying produce and herbs
to the kitchen, and guests will find themselves at the
historic Carriage House now named The Stables. Dating
back to 1890, this small private dining space now comes
to life offering a customized and exclusive Husk dining
experience. The Stables has its own kitchen, patio, and
bathroom, and offers several layouts to accommodate
your special event.
The stables is also home to Chef Sean Brock's
"The Workshop Series at The Stables", a culinary and
educational adventure showcasing acclaimed chefs from
across the country and around the world.
For additional information please contact our Event Coordinator, Ashley Wood: [email protected]
T H E S T a B l E S
37 rutledge StreetNashville, TN(615) 256-6565
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Sean Brock, Chef/PartnerMany chefs have their first exposure to
cooking at a young age. For Sean Brock,
who was born and raised in rural Virginia,
it was the experience of his family growing
their own food that left a deep impression.
“This was a coal-field town with no restau-
rants or stoplights,” he explains. “You grew
and cooked everything you ate, so I really
saw food in its true form. You cook all day,
and when you’re not cooking, you’re preserving. If you were eating,
you were eating food from the garden or the basement--it's a way of
life.” These were the building blocks that Brock remembered as he
began his career as a chef, inspiring a lifelong passion for exploring
the roots of Southern food and recreating it by preserving and restor-
ing heirloom ingredients.
Leaving Virginia to attend school, Brock landed at Johnson & Wales
University in Charleston, SC. He began his professional career as chef
tournant under Chef Robert Carter at the Mobil Four-Star/AAA Four-
Diamond Peninsula Grill in Charleston. After two years at Peninsula
Grill, Brock was executive sous chef under Chef Walter Bundy of
Lemaire Restaurant at the AAA Five- Diamond Award/ Mobil Five-Star
Jefferson Hotel in Richmond, VA. His success in Richmond led to his
promotion within the Elite Hospitality Group in 2003 to executive chef
at the AAA Five-Diamond Hermitage Hotel in Nashville, TN. Brock
spent just under three years fine tuning his craft in Nashville before
accepting a position as executive chef at McCrady’s Restaurant.
Shortly after his return to Charleston, Brock began the development
of a 2.5-acre farm on Wadmalaw Island. “While I was growing there, I
began dabbling in resurrecting and growing crops that were at risk
of extinction, such as those indigenous to this area pre-Civil War,”
he says. These experiments have led Brock to become a passionate
advocate for seed preservation and he continues to grow a number
of heirloom crops, including James Island Red Corn (aka “Jimmy
Red”), from which he makes grits, Flint Corn, Benne Seed, Rice
Peas, Sea Island Red Peas, and several varieties of Farro. Brock has
worked closely with Dr. David Shields and Glenn Roberts of Anson
Mills, studying 19th century Southern cookbooks--which Brock col-
lects—to educate himself on Southern food history and discover new
ways to resurrect antebellum cuisine. He also cares deeply about the
way animals are treated before they become food on the table and
sources heritage breeds of livestock for his restaurants. He has even
raised his own herd of pigs.
In November 2010, Brock opened his second restaurant with the
Neighborhood Dining Group. Husk, just down the street from Mc-
Crady’s, is a celebration of Southern ingredients, only serving food
that is indigenous to the South. “If it ain’t Southern, it ain’t walkin’ in
the door,” Brock says. The emphasis at Husk is on the ingredients and
the people who grow them, and a large chalkboard lists artisanal
products currently provisioning the kitchen. Working with local
purveyors and vendors has had a great impact on his cooking, and
the menu changes twice daily based on what is the freshest that day.
37 rutledge StreetNashville, TN(615) 256-6565
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“Gone are the days of a chef sitting in the kitchen creating recipes
and then picking up the phone to order food from wherever it needs
to come from,” he says. “At Husk, we might get three suckling pigs,
three whole lambs, half a cow, and upwards of 450 pounds of fish, as
well as mountains of vegetables. We only take it when it’s ready, so it
shows up and we have to start piecing the recipes together; it’s like a
puzzle every day.”
Inspired by the restaurant’s success in Charleston, Brock and the
Neighborhood Dining Group opened a second location of Husk in
Nashville in 2013. Located on Rutledge Hill in a complex of buildings
dating back to the 1890’s, Brock and his team reinterpret 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 Nashville.
Brock is also passionate about wood-fire cooking and a firm be-
liever that “low and slow” imparts the most flavor—evident by his two
smokers, barbecue pit and spit, and wood-burning oven at Husk, all
fueled by an old fashioned burn barrel. At McCrady's, he cooks food
in the dining room fireplaces, originally built for this purpose in the
late 18th century. Because the main dining room was actually the
kitchen in the 19th century, Brock believes cooking this way brings
the historical building full circle. In the future, he sees his cuisine be-
ing geared more toward the fireplace--the smell and visual of a chef
cooking on an open hearth changes the feel of the restaurant and
inspires him a great deal.
Drawing from his early education, the chef also pickles, cans, and
37 rutledge StreetNashville, TN(615) 256-6565
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makes preserves from the produce that cannot be used immediately,
saving it for a later date and for new creations. His favorite old south-
ern preservation techniques include lactobacillus fermentation and
making vinegar using his grandmother's 40 year old vinegar as the
base. Brock pulls from his memory of ingredients and their flavor pro-
files to create the menus at McCrady’s and Husk depending on what is
delivered to the kitchen. It’s a modern approach to cooking that comes
from a pure appreciation of the food itself. The results are constantly
changing offerings for diners that always surprise. “We emphasize
the importance of the food from the Lowcountry region and constantly
refine our cooking processes to best honor our relationships with the
farmers, artisans and fishermen that provide us with their amazing
products,” he says.
Brock’s abilities have resulted in a number of awards and accolades,
both locally and nationally. He was nominated in 2008 and 2009 for
the James Beard “Rising Star Chef” award and in 2009 and 2010 for
the James Beard “Best Chef Southeast” category, winning the award in
2010. Most recently, he was nominated for the James Beard “Outstand-
ing Chef” award for 2013. He was the winner of the “Next Great Chef”
episode of the “Food Network Challenge” and appeared on “Iron
Chef America” in December 2010, taking on Michael Symon in “Battle
Pork Fat.” Bon Appétit magazine named Husk “Best New Restaurant in
America” in September 2011. Later that year, Chef Brock joined an
exclusive group of chefs from around the world in Japan to take part in
the prestigious Cook It Raw. In the fall of 2013, Brock will be featured
in PBS’s second season of “The Mind of a Chef”.
37 rutledge StreetNashville, TN(615) 256-6565
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Morgan McGlone, Chef de Cuisine
Morgan McGlone has always known that his
calling was in the kitchen. Following in the
footsteps of his father and grandfather, who
were both chefs, his favorite book as a child
was a cookbook and he spent hours making
the recipes under his father’s watchful eye.
Hailing from Hastings, New Zealand, McGlone spent as much time in
the kitchen as he did in the classroom, working at the Menzies Hotel
in Sydney throughout his high school years.
Upon graduation, McGlone completed apprenticeships at the
famed Summit Restaurant atop Australia Square, in Sydney and
Chef Luke Mangan’s acclaimed CBD. In 1999, McGlone to accepted
the position of commis chef at Pierre Gagnaire in Paris, where he
developed a love for classic French cooking. One year later, an
opportunity to reunite with his mentor Mangan brought him back
to Sydney to be a sous chef at Salt. Eventually, McGlone’s passion
for travel spurred a move to New York where he worked as a private
chef for a Manhattan-based family. In 2002, he and a friend took the
next steps in their careers and started their own catering and chef
agency based in New York and Los Angeles, where they specialized
in catering for fashion shoots.
In 2003, McGlone traded in his apron for the fashion world and
spent the next six years as a talent scout for one of the largest
modeling agencies in the world. This leave of absence from the
food world was briefly interrupted in 2006 when McGlone staged at
the world-renowned D.O.M in Sao Paolo under the legendary Chef
Alex Atala.
Eventually, McGlone yearned to be back in the kitchen, and
returned to Sydney in 2009 to open a French bistro with his brother
Rick called Flinders Inn. Though lauded by critics, the restaurant
shuttered in 2011. Ready to return to the U.S., McGlone made the
unlikely choice to move to the South Carolina Lowcountry and
learn under celebrated Southern chef, Sean Brock. Enthusiastic
and determined to learn from a chef he’d long admired, McGlone
started as a stagaire/line cook and worked his way up. Brock
quickly recognized his undeniable talent and passion, and when
he decided to open Husk Nashville, McGlone was the natural first
choice for the role of chef de cuisine. McGlone has developed
a strong appreciation for local farms and producers as the most
valuable way to connect with history and move cuisine forward.
McGlone is excited to bring this ideology with him to Nashville,
along with newly developed techniques such as asado cooking
with coals, and a new cheese program he created at Husk under the
guidance of Chef de Cuisine Travis Grimes.
37 rutledge StreetNashville, TN(615) 256-6565
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Lisa Donovan, Pastry Chef Born on the Panama Canal, Lisa Donovan
moved to Germany at a young age, where
Europe’s honored bread making traditions
gave her an early appreciation for the craft.
At 13, she and her family moved back to the
United States and settled in North Georgia.
She studied painting and photography at University of West Florida,
but found herself pouring over old Bernard Clayton Jr. books about
artisan and European-style baking in her free time.
Upon earning her BFA, Donovan relocated to Nashville where she
taught studio art and art history, dabbled in freelance writing, and
baked in her spare time. To supplement her writing income, she be-
gan waiting tables at Margot in Nashville where for the first time she
met a community of people who shared her passion for food. This
tight knit group included Tandy Wilson and his wife Anne Kostroski,
at the time Margot’s executive and pastry chef, respectively, who
gave Donovan her first opportunity to work in a kitchen.
When the Wilsons moved on to open their own restaurant, City
House, Donovan joined them as an assistant in the new pastry de-
partment with a vision to expand the program beyond breads. In
less than six months, she was promoted to Head Pastry Chef, where
she spent two and a half successful years until her departure in 2010.
Soon after, Donovan’s former employer Margot called in need of a
pastry chef and offered her a chance to make the kitchen her own. She
accepted and stayed for two fulfilling years before switching gears to
spend more time working on her writing and spending time with her
two young children. During this time, Donovan began to develop a pop-
up restaurant concept, akin to the smaller, community-style suppers she
had read about in New York and San Francisco. She fell in love with the
concept of a weekly gathering with friends and strangers, and so Butter-
milk Road Sunday Suppers were born. The response in Nashville was
overwhelmingly positive and she enjoyed exploring food on another
level that brought together all her passions.
In 2011, Donovan learned about Husk Charleston and was inspired
to reach out to Chef Sean Brock about their shared obsession with
antebellum recipes and techniques. They exchanged a series of
emails about food, and as Brock prepared to open Husk Nashville, he
knew Donovan was the obvious choice for pastry chef. She eagerly
accepted the position and currently oversees Husk’s pastry depart-
ment both in Nashville and Charleston.
When she’s not covered in flour, you’ll find Donovan, a wife and
mother of two, reading heirloom cookbooks, traveling, visiting gal-
leries and museums, and spending time with her two kids.
37 rutledge StreetNashville, TN(615) 256-6565
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Dan Latimer, General Manager Dan Latimer’s role as General Manager of
the acclaimed Husk restaurants in Charleston
and Nashville encompasses a wide variety
of duties—from managing and progressive
training of over 75 staff members to over-
seeing operations, costs, and assisting with
innovation of service technique. The seasoned hospitality industry
veteran’s daily inspiration, however, is not the list of things on his to-
do list, but what he learns and the people he meets along the way. “I
get to learn new things every day and continue my personal educa-
tion here,” he notes. “I have been fortunate enough to meet a lot of
people in this role and really enjoy telling stories about our philoso-
phy and our cuisine.”
Latimer’s path to his current position began when he was just 15 and
worked as a busboy at the Moose Lodge in Hagerstown, MD, where
he was raised. Although he was let go for not yet being 16, Latimer
returned the following year, formally kicking off his career in the
industry both in the back and the front of the house. Working in local
kitchens throughout high school, Latimer went on to attend Virginia
Tech and enrolled in the Department of Hospitality and Tourism
Management, which was a natural fit. “I loved cooking as a kid, and
enjoyed entertaining in college,” he says. “Plus, I always wanted to
work around people, so it was definitely the right step for me.”
After graduating with his B.S. in the program, Latimer took his
back of the house experience and education to get his management
legs, working as a manager at Hillstone Restaurant Group’s
Houston’s restaurant before moving on to work as a manager and
part of the opening team for the PGA Tour Grill in Rockville, MD. He
then relocated to South Carolina to work as manager for Maverick
Southern Kitchens.
Joining the Neighborhood Dining Group at Husk in 2010, Latimer
brings an innate understanding of the relationship between a
restaurant and its guests and has been invigorated by Husk’s
forward-thinking philosophy in terms of its cuisine, beverage
service, and approach to Southern hospitality. In his current
role, Latimer oversees operations at both Husk Charleston and
Husk Nashville as General Manager, working closely with their
sommelier and beverage director in addition to taking time to talk
with as many guests as possible. “I like making people happy and
introducing them to new and exciting food and drink,” he says.
“That’s what Husk is all about, so every day here is not only about
making sure everything runs smoothly, but also about ensuring that
guests remember their time with us.”
When he’s not on the floor at either Husk location, Latimer enjoys
sampling different cuisine across the South and spending time at
the beach with his black Lab, Nesta.
37 rutledge StreetNashville, TN(615) 256-6565
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H o U r Srestaurant
lunch: 11:00 am – 2:00 pm Monday – Friday Dinner: 5:00 –10 pm Sunday – Thursday; 5:00 –11 pm Friday and Saturday
Brunch: 10:00 am – 2:00 pm Saturday and Sunday
M E N U P r I C E SDinner: $26-29 entréeLunch: $9 -15 entrée
Pa r K I N GParking is available on site, plus free parking on the street
Melany Mullens at Polished Pig [email protected]. 540-324-8089
Michelle Charak at Polished Pig [email protected]. 917-463-3833
Husk Nashville is managed by David Howard (President of the Neighborhood Dining Group) and Dan Latimer
(General Manager at Husk Nashville and Husk CharlestonFor more information on the local ownership group, visit www.ndgcharleston.com
For more information, please contact