The Tennessean has photos from inside chef Sean Brock's new restaurant Husk Nashville. Brock, on why he chose to open it in a historic home over a "shiny, new high-rise": "We looked for a long time, secretively, and couldn't find a place with that feel that you could only get from a 19th-century home... The floors have to creak a little, and it has to be a bit quirky. And it has to have a certain feel, because that's what the food is about." [Tennessean]
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Husk Wire
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