With his high-concept McCrady’s and his more rustic Husk—both in Charleston—chef Sean Brock transformed perceptions of Southern cooking from heavy, simple fare to a culinary tradition that is rich, complex, and history-filled. He worked with experts to resuscitate countless heirloom vegetables and grains lost to the agriculture industry, many of which reflect the region’s deep immigration roots (rice varieties from China; spices from Africa). He also changed the game with this simple rule: no ingredient north of the Mason-Dixon may enter the kitchen. Husk Nashville, which Brock opened in 2013, applies the same philosophy, but this time the menu is a nod to the bounty of inland Tennessee. In a 19th century former residence in downtown Nashville, the James Beard Award-winning chef serves up his modern spin on classics such as pimento cheese, paired here with benne wafers, pickled jalapenos, and chipped beef. The Tennessee-raised pork prime rib is impossibly tender, and paired with cabbage, pecan butter, and molasses vinegar, but leave room for the vegetable plate, which highlights the best of the season’s produce.