Monday, July 10, 2017

You have just a few days to gorge on Edmund's Oast's pickled shrimp before it's gone

Salute your skrimps

Posted by Kinsey Gidick on Mon, Jul 10, 2017 at 2:11 PM

click to enlarge The pickled shrimp has been on the menu for three and a half years - KINSEY GIDICK
  • Kinsey Gidick
  • The pickled shrimp has been on the menu for three and a half years
"Sorry," Chef Bob Cook said as he approached my table at Edmund's Oast on Friday. There, in front of me, was the reason for the apology — the restaurant's pickled shrimp in all its colorful glory. And there, above it, his thick beard akimbo, baseball cap standing tall, stood Cook, the newest Edmund's chef, only the third in its history, apologizing because he knew I'd just gotten the news: the pickled shrimp toast is being retired.  Now, as anyone who ever ate at Artisan Meat Share (R.I.P.) can attest, Cook is a fantastic chef and there was no reason for him to feel guilty about the retirement of arguably a delicious, though tired appetizer, especially in light of the new dishes — like Hot and Sour Tilefish, Veal Sweetbreads, Grilled Octopus, and a Mac N’ Peas side dish — he's rolling out. But as Cook well knows, the pickled shrimp isn't any old starter. It's been a standout since opening — "a can't-miss toast served on crusty Root Baking Co. rye bread, replete with a vinegary bite and a creamy finish," as it was described it in our last issue of Dish.

That's why the Edmund's team is giving it a proper farewell. This week through Thursday, the pickled shrimp will be half off ($8). And for lucky diners tonight, you can walk away with the recipe.

Head in this week to snag the shrimp masterpiece one last time.
Location Details Edmund's Oast
Edmund's Oast
1081 Morrison Dr.
Charleston, SC
(843) 727-1145
Dinner & Weekend Brunch.
Modern American, Pubs + Taverns and Bar

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