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Best Charcuterie 

Edmund's Oast

Readers Pick

Honestly, when we heard the name of this neighboring beer hall-meets-fine dining-meets-neighborhood bar last year, we had our misgivings. It sounded like the name of a lost captain from an 18th-century whaling ship — visions of rendered blubber on crudite came to mind. But then we got into the place and realized this was an entirely different concept that not only wowed the brewskirati with 40 taps, but could quell the appetites of both meat and veg lovers alike. We’ve waxed poetic about Chef Andy Henderson’s heirloom pumpkin custard, oohed and aahed over three-tiered charcuterie plates, and that pickled shrimp on rye is still our go-to appetizer. But perhaps the best part about this best new restaurant is its unwaveringly welcoming atmosphere. There’s not a night that goes by when owners Rich Carley or Scott Shor aren’t personally greeting guests, front-of-house manager Jess Nicoles isn’t happily seeing to guests’ needs, or Chef Henderson isn’t boosting the kitchen’s morale with playful Instagram posts (follow him: d_andyhenderson). We chalk up Edmund’s success to a classic case of good guys finishing first.

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