Great Southern cities deserve great Southern cuisine, but the two quintessentially Southern cities in which I’ve lived  — Savannah and Chattanooga — have had a total dearth of great soul food. Over the years, chefs have run from Southern cuisine. Maybe it’s because most Southern staples are just boring to cook. If that’s the problem, Husk in downtown Charleston has found a way to serve traditional food in a completely different way. Husk was already creating a local buzz with a fresh farm-to-table menu that changes twice a day. Then last month Bon Appetit magazine, the monthly authority on …