Sean Brock - Chef - Recommendations - Find. Eat. Drink.
Sean Brock, Chef, McGrady’s, Husk ,Restaurant, Recommendations, Food Purveyors, Recipes, Where to eat in Charleston, SC, South Carolina, Hemingway, Atlanta, GA, Georgia, Los Gatos, CA, California, San Francisco, New York, NY, Lower East Side, East Village, Midtown, Food Purveyors, Drinks, Liquor, Cookbooks, Whisky, Rye, What to Drink, What food provisions, staples to buy
BOOKS
BOWEN’S ISLAND
www.bowensislandrestaurant.com
1870 Bowens Island Road, Charleston, SC 29412 (view map)
T: 843.795.2757
When you want somebody to feel the Lowcountry, you go to Bowen’s Island and you eat shovels and shovels full of roasted oysters. It’s a little restaurant.
Charleston Area
Seafood
RESTAURANTS - CHARLESTON, SC
MARTHA LOU’S KITCHEN
1068 Morrison Drive, Charleston, SC 29403 (view map)
T: 843.577.9583
It’s a soul food place. It’s a cinderblock building, tiny, only has about 5 or 6 booths in it, a home stove and one employee, Martha. You walk in, she greets you, asks you how your day is, how hungry you are, and what you want to drink. You feel like you’re sitting in her dining room at her house and she’s cooking for you.
Charleston
Soul Food
THE GLASS ONION
I can go in there with a baseball cap on and sit there and not worry about anything and eat beautiful ingredients, prepared by honest people. Just the simplest form of cooking.
Charleston
Southern / Soul Food
THE GIN JOINT
I’ve never had better cocktails anywhere. They know what they’re doing and they’re really passionate about it. They’ve got great palates since they are chefs. They look at cocktails like dishes and you taste that and it’s just so good.
Charleston
Cocktails
DRINK - CHARLESTON, SC
SCOTT’S BAR-B-QUE
Hands down my most favorite place to eat in the entire world and obviously the South. This shit will blow your mind. I’m so jealous of what he does. He is a force to be reckoned with.
Hemingway
Barbecue
RESTAURANTS - HEMINGWAY, SC
I really love Holeman and Finch. They can serve anything they want there. They can serve testicles if they want to. The crazier the better, and the cheeseburger is outrageous.
Buckhead
American
RESTAURANT - ATLANTA, GA
MANRESA
320 Village Lane, Los Gatos, CA 95030 (view map)
T: 408.354.4330 (make a reservation)
My first meal at Manresa changed me. David Kinch is such a brilliant chef, he has his own garden, and basically it’s vegetables and seafood. There is very little meat. You just taste purity and honesty, he is really creative, but he’s mature enough not to let that get the best of him. There is some playfulness throughout the meal, just enough to not make it boring. It’s just ridiculously delicious.
Los Gatos
Contemporary American
RESTAURANTS - LOS GATOS, CA
COI RESTAURANT
373 Broadway, San Francisco, CA 94133 (view map)
T: 415.393.9000 (make a reservation)
Daniel Patterson is constantly pushing, but still staying simple and clean. I really, really like his food.
North Beach
Contemporary American
RESTAURANT - SAN FRANCISCO, CA
31 West 17th Street, New York, NY 10011 (view map)
T: 212.675.7223 (make a reservation)
I love Aldea. It’s his heritage, you see George Mendes is cooking from his heart. In this cutest little modern restaurant in New York City and you just taste it. You see it and it’s just so cool to have that connection.
Gramercy / Flatiron
Mediterranean
RESTAURANTS - NEW YORK, NY
MOMOFUKU
KO
East Village
Korean / Global / Eclectic
163 First Avenue, New York, NY 10003 (view map)
MA PECHE
Midtown
Korean / Global / Eclectic
15 East 56th Street, New York, NY 10019 (view map)
MOMOFUKU MILK BAR
East Village
Desserts
207 Second Avenue, New York, NY 10003 (view map)
MOMOFUKU MILK BAR
Midtown
Desserts
15 West 56th Street, New York, NY 10019 (view map)
MOMOFUKU NOODLE BAR
East Village
Korean / Global / Eclectic
171 First Avenue, New York, NY 10003 (view map)
East Village
Korean / Global / Eclectic
207 2nd Avenue, New York, NY 10003 (view map)
T: 212.254.3500
I really like Momofuku, all of them. Momofuku is flat out delicious.
Multiple Locations
Korean / Global / Eclectic
WD-50
I can’t leave NYC without eating there because his food is so intriguing. How does he come up with this stuff? Wyle is a genius.
Lower East Side
Modern American
ANSON MILLS
We are using an Old Colonial Period wheat, grown by Anson Mills and it’s unbleached and it’s just ground wheat. Once you start cooking with their stuff you won’t touch the other stuff.
Artisanal Milled Goods
FOOD PURVEYORS
Nobody uses as much smoke as he does. It is outrageous. If you put the tiniest amount of Benton’s bacon into anything, it’s like MSG, it just makes it. It’s just incredible.
Hams
Matt Jamie is aging all these wonderful things in bourbon barrels. They smoke different spices and things, so you can get bourbon barrel smoked salt, smoked peppercorns, smoked paprika, even soy sauce from non-GMO soy beans grown in Ky. It will blow your mind.
Gourmet Food Products
1404 McGavock Pike, Suite C, Nashville, TN 37216 (view map)
T: 615.262.3007
What is cool is that any dish with their chocolate in it is so outrageous, because this chocolate is so incredible.
Nashville
Artisan Chocolates
BLACK MAPLE HILL RYE
Available at these retailers.
I’m a bourbon enthusiast, but I prefer rye over bourbon. Rye just has a different flavor. It’s a bit spicier and it finishes with a whole different complexity and when you age a rye 23 years, it’s just magical.
Whisky / Rye
DRINKS
PAPPY VAN WINKLE
Available at these retailers.
All of the Pappy Van Winkles are outrageous. Julian Van Winkle is the grandson of Pappy Van Winkle, he took what was left of his grandpa’s Old Fitzgerald whisky after his distillery closed and he started aging it 10, 12 ,15, 20 and 23 years.
Whisky
OLD WELLER
Available at these retailers.
It’s basically Pappy Van Winkle it’s that old wheated recipe. It’s just super super tasty and it’s half the price of Pappy Van Winkle.
Whisky
AMERICAN COOKING: SOUTHERN STYLE
This is Southern food. These are the stories and the pictures and these are the people who make the food and this is the person who grows the sorghum and uses the horse-drawn mill to extract juice and cooks it in a wood fire kettle, it’s all in that book. Such a cool thing.
Purchase at: Amazon.com
Author: Eugene Walter
CAROLINA RICE KITCHEN: THE AFRICAN CONNECTION
It tells the real story. It shows where it all started and it shows you the work that goes into a kernel of rice and how the cuisine evolved, that it started from the seed.
Purchase at: Amazon.com
Author: Karen Hess
THE PHYSIOLOGY OF TASTE, HARDER’S BOOK OF PRACTICAL AMERICAN COOKERY
It’s the coolest book you’ll ever get. I love the opening page. It is a list of every single vegetable imaginable and it gives a little essay about that vegetable and a couple of recipes. It blows my mind.
Purchase at: Amazon.com
Author: Jules Arthur Harder
THE SOUTHERN FARMER AND MARKET GARDENER
I don’t even sleep, I just sit up and read these things.
Purchase at: Amazon.com
Author: Francis Simmons Holmes
THE SOUTHERN GARDENER AND RECEIPT BOOK
This was first published in 1845.
Purchase at: Amazon.com
Author: Phineas Thornton
200 YEARS OF CHARLESTON COOKING
This cookbook is a collection of a lot of the early Charleston cooking.
Purchase at: Amazon.com
Author: Blanche Rhett
FLORIDA KEY SEA SALT
18933 Mad Bob Road, Upper Sugarloaf Key, FL 33042 (view map)
T: 305. 797.4977
We’re using this fleur de sel type salt from Florida right now, that is unbelievable.
Florida Keys
Sea Salt
What
Three Southern recipes from chef Sean Brock of McGrady’s and Husk in Charleston, SC.
Chef Sean Brock - Recommendations
McGRADY’S & HUSK - CHARLESTON, SC
January 18, 2011
Who
Executive Chef Husk and McCrady’s in Charleston, South Carolina.
Why
James Beard award-winning chef Brock has imposed his own strict rule that every item served must be grown in and have historical relevance to the South.
Photograph courtesy of Sean Brock
Recommended By
Recommendations
Sean Brock’s recommendations on where to eat and drink in Charleston, Hemingway, Atlanta, New York, Los Gatos, and San Francisco.
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