Six months after the closure of their greenville facility, Husk’s owners are in a position to announce the reopening of a restaurant, but it is not Husk.
The community food group, which has nine restaurants, adding 4 Husk locations, will open Husk Barbeque in the area where Husk Greenville is located.
After the departure of executive chef Jon Buck, who resigned in September, David Jensen will take on the role of executive chef and well manager at Husk Barbeque. According to Jensen’s biography, the chef grew up through culinary and professional positions at the Greenville Country Club. and High Cotton in Charleston. Recently, Jensen served as second chef and butcher at Husk in Charleston.
The replacement concept is a very intentional deviation from Husk, said David Howard, president of Neighborhood Dining Group, but it is also a concept that fits perfectly into the dining room in Greenville and will allow for a more dynamic business model. will be to accommodate takeaways, corporate takeaway lunches and off-site fish fry catering.
While Husk focused on multi-component dishes, complex flavors and a complex presentation, Husk Barbeque will focus on intelligent, precisely executed food, presented in a more informal way.
“We’re not going to be high,” Howard said emphatically, “we might not be formal. “
This tenant levels the price, which Howard says will be lower than Husk’s.
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The resolution to be fully approved in the fry sector is multiple, first there is COVID, which left the dining industry bare and challenged complex culinary reports such as those that are basic to Husk, but there is also the fact that after 3 years, Husk Greenville never reached its full potential.
“The place to eat did not fulfill our pro forma as we had planned,” Howard said. “This combined with closing for five months and having to operate now in a COVID environment is precisely why we replaced it.
It gives us more flexibility in this environment to be competitive. “
Take the first place to eat in Greenville that closed due to COVID-19, a day before Governor Henry McMaster’s executive order.
The place to eat remained closed even though the governor had allowed the places to eat reopen and the maximum of other places to eat were welcoming guests, adding the other 3 NBG Husk locations.
But the owners were in the most productive way to technify Greenville’s location, Howard said.
The fish fry grew in what Husk already had in position and what Greenville would like, Howard said.
“I liked the concept of fried fish because it’s not a new kind of cuisine for us,” Howard said. “We cooked at home with a smoker and the meats were cooked slowly and cooked over high heat for 10 years. “
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Jensen and his team will extract the other aspect of the southern fish fry map, implementing wood smoking and cooking with real fire, elements Howard said were part of Husk from the start.
The concentrate will remain in intentional local supply and for regional suppliers, Howard said.
As Jensen finishes the menu details, visitors can expect a classic fried fish with a specific flavor for smoking, sauces and a delicious accompaniment, Howard said.
The place to eat will keep his bar program exclusive, but with what Howard called some “fun” additions. The bourbon and whiskey collection remains, and iced drinks will be added.
NBG also redesigned the place to eat to give it a more casual tone. In addition to additional domain and reorganization to meet COVID protection standards, the dining domain will also come with cabin seats.
“It’s Husk with some other fried fish dishes on the menu,” Howard said. “It’s another concept with another atmosphere, with another atmosphere.
“And we dedicate so much hobby to it. “
Husk fried fish is expected to open in November. The hours are still working, but they will come with lunch and dinner. For more information, stay on @huskbbq on Instagram.
Lillia Callum-Penso cover for The Greenville News. Se can contact her at lpenso@greenvillenews. com or 864-478-5872, or on Facebook at facebook. com/lillia. callumpenso.