We knew that Scott Shor and Rich Carley had big plans for Edmund's Oast, their new Morrison Drive restaurant, but we had no idea how big until we saw the finished thing. Forty-eight beers on tap, a five-barrel-capacity brewhouse, and a serious charcuterie program, too. The chef's counter seats 10, and from behind it Andy Henderson serves up everything from cured swordfish to chicken gizzard and duck heart tagliatelle. If that's not enough, there's also a bang-up cocktail menu and a huge outdoor patio. No dirndls or ceramic steins in sight, but it's quite possibly the best beer garden we've ever seen.