Last week a New York Times article, “A Southern Chef Doesn’t Stray Far,” brought Sean Brock, his restaurants and Charleston to the mainstage. While the article centers on Brock’s new restaurant, Husk, there is also a review of dinner at McCrady’s.

Husk has been quite a hit since it opened its doors in November. The restaurant is dedicated to Southern food and will only serve ingredients from this region. With a menu changing daily, pork everything (can anyone say pork butter?) and bourbon popping up everywhere on the menu (the bread salt is soaked in a bourbon barrel), Husk seems to have found its place in the culinary world and Charleston.

Writer Sam Stifton on Charleston:

Of course, coming to this salty gem of a city would be worth it even if neither restaurant had ever opened. Charleston, with fewer than 125,000 residents, is one of the great eating towns of the American South, on par with New Orleans for quality if nowhere near it for size or variety.

On Husk:

There sure are at Husk, however. Mr. Brock says the restaurant’s purpose is not to rediscover Southern cooking so much as to allow diners to experience the realities of Southern ingredients. His cooks can work only with what they can get from below the Mason-Dixon line. This leads to simpler, more stew-centric foods than are available at McCrady’s, and to a more obviously Southern menu. ‘We didn’t even have olive oil until chef found some in Texas,’ chirped a waitress there.

Other Charleston restaurants, like Hominy Grill, Slightly North of Broad, FIG, Martha Lou’s Kitchen, Glass Onion and Peninsula Grill were also mentioned. Local fisherman, Mark Marhefka, and Giddy Goat Cheese were also touched on in the article.