There’s a lot to be grateful for at Edmund’s Oast — the 40-beer wall, the fantastic happy hour snacks, Jayce McConnell’s killer cocktails, and Chef Reid Henninger’s out-of-this-world dishes, like the Spanish smoked mackarel plate we enjoyed this winter. But one thing that keeps locals coming back is the killer charcuterie. In a city bursting with cured meats, Edmund’s manages to stay on top. Our favorite mode of meat-intake is to order the three-tier charcuterie shelf with a table of friends. Edmund’s rooter-to-tooter approach results in gorgeous sausages, salamis, and hams. You name it, they plate it and it’s always on point. Ask a server to make some pairing suggestions and you’ve got yourself a happy afternoon.