come on, that s not insanely delicious? anthony: oh, god damn. sean: that s not insanely delicious. waitress: no meal is complete wiout sunny side up eggs, okay? anthony: oh yeah. sean: and then a green salad with some thousand island dressing would be the amazing. would you rather have thin-cut pork chops or t-bone? anthony: i would like both. sean: heinz 57 s the best, man. one of the more complex sauces in the american repertoire. anthony: what the really? sean: you want to talk shit about it. this is this is sauce work. trust me, this is gonna change your life. anthony: now that s wrong, man, come on. sean: mm. this is a brilliant human being who had a recipe.
see this is what everybody always gets wrong in new york. you serve cornbread with barbecue? which of course falls into crumbles. yeah, you ve got to have that. sean: look at that. this is what we call pork spaghetti. rodney: gotta have some of that. anthony: man, that sauce is nice, too. it s just perfect, right? rodney: vinegar and pepper. sean: yeah, so good. rodney: that s my dad s recipe. anthony: do you do not the standard south carolina mustard dressing at all? i m sure people are going to be pissed at me about this because feel strongly about these things, but i was not liking that mustard thing. sean: oh, i can t stand it. rodney: around here you scream mustard they ll think it s going on a hot dog. it s the only thing they know about mustard here. anthony: oh good. oh man, that s just so good. now how many hours about that pig is cooking? rodney: 12 hours. anthony: about 12. sean: you have to love it, you have to be head over heels in love with it to
anthony: as difficult as it might ve been to forgo the joys of the bacon-wrapped foot-long corn dog known as the pig on a stick, we knew we d be coming here, husk, sean s restaurant in downtown charleston, one of two that have helped make the city a fine dining destination. so i wanna know, southern living, it s very different up there and down here. it s a big transition. easy, easy for you or not? bill: it s easy. the only driving was the real transition because i drive like a new york person. when you come here driving like new york, you know, it takes you a while to recover. but, you know, i m right on the edge here, like telling people that this is a really nice place to come and really i don t want anyone else to come. i like it the way it is. there s a lot of insects. it s really, really hot in the
like a, i like your restaurant and all. i guess you re some kinda good chef. but that waffle house, that is a phenomenon. sean: man, i m telling you, it really is. what s good with boiled peanuts is whiskey. anthony: oh yeah? mm-hmm, that s good. oh, that is nice. sean: it s so good, man. it s so good. how s the visit two to charleston? anthony: oh, it s been great. this is a special place. it really is. sean: oh it s very unique. it s been a lot of fun to watch the food scene here go from kind
agricultural influences that were destroyed in the 20th century, but we re not we re not just recreating history. we re not going back and cooking the civil war. these guys are pushing the food forward here and we re creating a new cuisine. anthony: it s gotta be a happy day when you can take a caesar off the menu forever. sean: yeah, man. anthony: i m gonna be getting some more of that mac and cheese in a minute. sean: hell yeah. before you invest in a car, remember, it s not just the car you re investing in. subaru. kelley blue book s most trusted brand and, now, lowest 5-year cost to own. think about what you value most. subaru.