In the grand scheme of modern Southern cuisine, Husk—the Charleston, South Carolina and Nashville, Tennessee restaurants helmed by executive chef Sean Brock—looms especially large. Housed in 19th century buildings in both cities, the restaurant’s menu famously uses ingredients from Brock’s garden and was hailed as “possibly the most important restaurant in the history of Southern cooking” before the original location even opened.
According to David Grossman, Husk’s general manager, three employees were working at the restaurant when a loud noise and flicker of light gave way to a fire. At midnight firefighters arrived on the scene, containing the flames to just two rooms of the building, but had to return again at 5 a.m. when the fire re-ignited.
Luckily, no employees or customers were injured, and both the kitchen and the bar—which houses a collection of rare bourbons—came out of the incident unscathed.
“It's not as bad as it could have been," Grossman told the Scene, though the publication adds that the restaurant will certainly take a financial hit. "Five more minutes and the whole place could have gone up."
Though the restaurant's original location stands in Charleston, and Brock hails from Virginia, his cooking has come to feel to crucial to modern Southern cuisine as a whole.
"If it doesn’t come from the South, it’s not coming through the door,” the chef said of Husk. "[The restaurant] is not about rediscovering Southern cooking, but exploring the reality of Southern food.”