Dana Kopp Franklin gives her take on Husk Nashville three weeks in, and she thinks it's definitely on the right track. Praising both the decor and the cuisine, she acknowledges "that we already have restaurants and chefs that do amazing things with fresh local ingredients," but that "very few of those chef-driven joints serve dinner, plus lunch or brunch, seven days a week. In my opinion, the food at Husk was undeniably very good, and likely to only get better." [Nashville Scene]
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