Husk

True Southern ingredients and those who produce them star at Husk, where executive chef Sean Brock uses the finest heirloom products gleaned from all points south of the Mason-Dixon. Brock—who won the James Beard Foundation’s 2010 Best Chef: Southeast award for his work at Husk’s sister restaurant, McCrady’s—devises a new menu every day, but you’ll want to accompany any entrée with a side skillet of cornbread made with Tennessee’s famous Benton’s bacon. (PA) 76 Queen St., 577-2500.