The Husky, a cozy steakhouse, opened last November on Freret St. The restaurant is the latest endeavor from John Michael Rowland, who started his career in the restaurant industry over twenty years ago.
A Knoxville native, Rowland attended Tulane, receiving a degree in finance, and pursued a Master’s in accounting. To pay for his schooling, he began working at Superior Grill, a Mexican restaurant on St. Charles Avenue, in 2004. After completing his education, he chose to pursue a career in hospitality at Superior Seafood, a seafood expansion of Superior Grill, where he climbed the ranks to become General Manager and Managing Partner.
Rowland opened his own restaurant, Pigeon and Whale, an oyster and cocktail bar at 4525 Freret St. in June 2023. When developing that restaurant, Rowland wanted to create a menu of East and West Coast oysters, a lobster roll, octopus, and clams; a selection of foods not typically found on local seafood menus.
He explains, “It’s East and West coast-style seafood. I wanted a menu of foods that I like to eat, and I thought if I was interested in a menu like that other people would be too.”
In addition to unique seafood, Pigeon and Whale offers a selection of nine different Negronis that are traditional style and gin-based and come in nine different colors.
The Husky, located right across the street from Pigeon and Whale, is a cabin-inspired steakhouse with warm woods and stones, designed to create an inviting atmosphere. Rowland said this was purposeful to create an earthy feel in the space, making every guest feel welcomed and comfortable.
When building The Husky’s menu, Rowland wanted to provide a traditional steakhouse experience, complete with la carte steak and sides. One of the starters, Burrata, is served with arugula, Bing bread, and prosciutto butter. Rowland describes it as a great shareable app and a great way to start a meal. Other menu highlights include Roasted Half Chicken with herb glace de poulet and whipped potatoes; Pork Cheek Cannelloni with braised pork cheek, mushrooms, and Bolognese; Shrimp Radiator with Gulf shrimp, prosciutto, and peas; and Beef Wellington, a dish that Rowland hopes The Husky will become known for.
The restaurant rounds out the menu with other selections like Bison Short Rib, Tomahawk Pork Panee, Steak Tartare, Lamb Lollipops, and Roasted Bone Marrow.
“Executive Chef Jeremy Latimer really came up with some unique things to add to the menu and stepped outside of the box to fill the gaps that are left by menus at other restaurants in the city,” Rowland says. “We wanted it so that every single person who walks in would have something on the menu that they are excited to eat.”
Rowland’s partner, Winnie Ruben, is the pastry chef and beverage manager for both Pigeon and the Whale and The Husky. She brings her expertise to the menu and her design skills and cocktail preparation to the businesses. Thomas Houston handles the wine list at The Husky, as well.
“Creating the cocktail list was definitely a team effort,” Rowland explains. “When we were finalizing the drink menu, Winnie and I had put most of the drinks together, but they weren’t finished. We asked our staff to make our drinks better and they all added their input. We have cocktails that cover many different palates.”
Cocktails at The Husky include Lilac Lover, made with Empress Gin, Nonino, and Luxardo Bianco; Well, She Starts on Monday, made with Buffalo Trace, Cynar, and fig syrup; and Caraway, made with Michter’s Rye, Tawny Port, and Campari. The cocktail menu also includes such classics as Brandy Crusta, Espresso Martini, and a selection of Old Fashioneds.
The Husky is open Monday through Thursday, 4:00 p.m. to 10:00 p.m., and Friday and Saturday, 4:00 p.m. to 11:00 p.m.
