Welcome to Consumed, in which Matt Duckor devours the food world, documenting the people, places, and plates that keep him hungry.
(Credit: Matt Duckor)
Last night, food world golden boy (and noted bourbon drinker)
Sean Brock of Charleston's
Husk and
McCrady's was in New York to cook a dinner with chef
Brad McDonald of Brooklyn's
Governor restaurant to mark the third-season debut of
Daniel Klein's awesome web series-slash-travelogue
The
Perennial Plate (Klein, a former chef, also contributed dishes to the evening's menu).
In between courses, I half-jokingly asked Brock why, given his increasingly frequent travels to New York for various events and dinners, he doesn't just move here. While he's currently focused on buying a home in Nashville, where he'll open an outpost of Husk next year, Brock said New York is indeed on the agenda, stating: "It's my goal to have a restaurant in New York."
Perhaps responding to the fact that my jaw was on the floor, Brock added that a New York restaurant was just "one of his goals." He went on to explain that it wouldn't be a Southern-focused Husk clone because "the South is all about terroir," and that a New York project would mean he'd be "doing something modern." While Brock doesn't have a time frame for the project, he says he's already "looked at a few spaces."
Until the doors open on this dream NYC spot, take a look at the slideshow above for the closest you can get to having a Sean Brock presence in New York. For now.