Behind the Scenes at Chef Sean Brock's Husk

Looks like we've spotted a new trend: Sean Brock mania.

In this week's edition of the New Yorker, Brock's restaurant Husk (which we called America's Best New Restaurant in our September issue) is once again heralded as a shining star in the culinary world. The praise is completely warranted. Brock not only pours his soul into his cooking, but he also goes through painstaking measures to ensure every dish is as authentically Southern as possible. We dug up a few photos taken during our scouting trips there to give you a mini behind-the-scenes look at America's most happening restaurant:

Brock shows off his double barreled trailer smoker wide enough to fit 2whole pigs or a mess of pork shoulders. The nickname of this behemoth?"The Intimidator." Mr. Earnhardt would be proud.

Back in the chicken shack, the building behind the restaurant where the cooks fry chicken and do prep, Brock points to the tallest pot of pot likker I've ever seen. Look close enough and you'll see a pigs ear, a snout or two, and vegetable scraps simmering away.

--Hunter Lewis