Hours: Dinner & Weekend Brunch.
Edmund’s Oast doesn’t do anything by half-measures. It’s a beer geek paradise, with 40 taps offering a rotating selection of rare and impressive beers, including a half-dozen made onsite by brewer Cameron Read in the restaurant’s brew room. Behind the bar, Jayce McConnell shakes up world-class cocktails that range from Southern classics like Chatham Artillery Punch to clever inventions like the Red Wedding, a blend of bourbon and herbal Amaro with three red cubes of frozen, herb-infused sweet tea that, as they melt, transforms the drink from a stiff, bitter bracer to a sweet, herbal sipper. Chef Reid Henninger’s menu is anchored by an excellent selection of fresh and cured charcuterie, while his large and small plates lead diners in daring, unexpected directions. A few are large entrees, like whole fried flounder with greens and bacon, but the small plates are the real draw. On recent visits we sampled a mind-blowing radish salad — yes, radishes — and a plate featuring tempura fried snow peas and lemon served with a lemon aioli; seriously, you haven’t lived until you’ve had fried lemons. Edmund’s also offers up a shockingly cheap bar-only menu featuring kielbasa sliders, smoked trout pate, boudin lettuce wraps, and, best of all, pastrami-style smoked wings, each one for $4 a plate. The sleek, high-energy dining room is overseen by owner Scott Shor while chef Reid Henninger has taken over the kitchen and more than proven he's up to the task. —Robert Moss Dish, Winter 2016
A brewpub from the guys at the Charleston Beer Exchange with a fresh, seasonal menu and 48 taps of awesome. Food options and drinks specials for $4 each and only available at the bar from 4:30 – 6:30 p.m.